Slow-roasted salmon with chile oil from I Dream of Dinner (So You Don't Have To): Low-Effort, High-Reward Recipes (page 379) by Ali Slagle

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Notes about this recipe

  • Eat Your Books

    Can substitute mini seedless cucumbers for Persian cucumbers. See recipe for variations.

  • john_0dr7c7 on May 13, 2026

    4.5 - really simple and flavorful. I reduced to 1/4 of oil and result was still excellent

  • shep0012 on April 15, 2026

    I made the whole recipe and I’m underwhelmed. The technique for the salmon is nice but the shallots were still raw when the salmon was done and the oil didn’t have much flavor, so spooning it onto the cucumbers and noodles, then putting the salmon on top, just made it all oily. The also didn’t have much flavor—next time I would slice them in very thin rounds and use seasoned rice vinegar. I’d make the salmon again but I’d either cook the shallots a bit first or find different ingredients to infuse the oil, like citrus.

  • spvla on April 07, 2026

    Only made the salmon-loved it. I love slow baked salmon and this is a great one for adding to rice bowls or noodles.

  • abrownb1 on February 24, 2024

    I only made the salmon and it was delicious! Tastes like you slaved over it for hours but it's super quick. The only thing I'd change is the amount of oil - it could probably be halved if you use a smaller gratin dish to bake like I did.

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