Slow salmon with citrus and herb salad from Dining In: Highly Cookable Recipes (page 193) by Alison Roman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • krista_72bovc on May 29, 2026

    I love nearly all of Alison Roman’s recipes. Unfortunately, I found this way too oily.

  • peacheater on April 01, 2026

    Have made this many times - forgot about the herb salad today and instead served with romaine salad with green goddess dressing - very good!

  • simone_lu3llo on March 05, 2026

    Came out just tasting oily.

  • Hansyhobs on January 31, 2023

    This was really excellent. I used a 500g salmon fillet and 1 cup of oil in a fairly snug oven dish to make sure the fish got a good confit. Cooked for around 20mins. I am not usually a salmon fan (unless it's sushi) but this was really excellent. The blood orange was excellent with this.

  • blintz on January 01, 2022

    We loved this recipe and ended up making it twice during the holidays. The second time, we cut the oil by 1/2 cup and doubled the citrus. And didn't bother with the "herb salad" because it didn't seem to add much. One great thing about this recipe is that the leftovers are fabulous — hot or cold —and since you are basically confit-ing the fish, it stays fresh tasting for days. We did use farm-raised salmon both times.

  • snoozermoose on December 10, 2021

    This looked better than it tasted. I was surprised at how little of the citrus flavor made it into the salmon, and the salmon was pooling oil on our plates, which was unappetizing. I had even cut the oil down by half but it was still too much. I prefer Samin Nosrat's slow-roasted salmon over this.

  • bktravels on March 05, 2020

    Recipe is included in the 2/16/2020 NYT cooking supplement of 24 one-pot dinners

  • IvyManning on February 16, 2020

    There’s absolutely no reason to use 1 1/2 cups olive oil for this recipe. It’s also definitely NOT “the best way to cook salmon”! I’m guessing she uses farmed Atlantic salmon, as sustainable wild salmon turns out chalky and over cooked with this recipe. Really, fish is better cooked with doneness cues and minutes per inch thickness of fillet, rather than “1 1/2 lb for 20-25 minutes....that could easily overcook a fillet if you got a tail portion. Disappointed in quality of recipe writing and editing so far.

  • spvla on January 20, 2019

    Was a bit appalled by the amount of olive oil, but it truly was delicious. Made for a fantastic meal prep item-had it at various meals throughout the week either mixed with pasta and arugula, or with broccoli and rice, or just in its own.

  • Astrid5555 on January 05, 2019

    Very good, however I felt bad using 1 1/2 cups of olive oil just for this one recipe.

  • kari500 on December 14, 2018

    fine but not special

  • vickster on September 12, 2018

    I was amazed how good this is. May be my new favorite way to cook salmon.

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