Slow-roasted salmon (or other fish) [Sally Schneider] from Food52 Simply Genius: Recipes for Beginners, Busy Cooks, and Curious People (page 152) by Kristen Miglore

  • flaky salt
  • lemons
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute sea scallops or other fish fillets like bass, cod, or red snapper for salmon fillets.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: One-pot citrus risotto [Judy Rodgers]; Coconut water nuoc cham [Andrea Nguyen]; Fresh tomato sauce [Jacques Pépin]

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

  • Eat Your Books

    Can substitute sea scallops or other fish fillets like bass, cod, or red snapper for salmon fillets.

  • rmardel on February 14, 2023

    Excellent technique, timing easily adjusted for preferred level of doneness. The timing is easier with a larger piece of salmon. Technique will work with any seasoning, but with something so simple, quality of ingredients becomes paramount.

  • Lepa on January 19, 2023

    This was just okay. The fish lacked flavor and even though the thermometer showed it was cooked it had an off-putting slimy texture in the middle. While I normally like roasted salmon this one probably won't be a repeat.

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