I’m going to teach you about the magic of low ‘n slow salmon – once you try this method, you’ll never cook fish another way.
Low and slow is the ticket to most tender, succulent and true-to-flavor food, just like my number one favorite recipe in the whole wide world Baby Back Ribs with Asian Orange-Ginger Glaze proves.
The concept is simple
When you cook fish on high heat – the proteins immediately seize up – which is why it’s so easy to overcook fish, and end up with dry, chalky and tough piece of seafood. I mean, if you were set on a blazing hot bed of coals, you’d seize up too, screaming, “HOLY SHIT THAT’S HOT!”
Now…lets think sauna…jacuzzi…You see, gentle cooking breaks DOWN the meat, giving it a chance to relax…chill out…have a margherita….get a tan. For fish, low and slow creates the most dreamy, silky-smooth, melt in your mouth texture. And the surprise…the cooking is so gentle that the fully cooked salmon looks almost EXACTLY like it did before cooking.
Salmon before cooking….
Slow Cooked Salmon cooked 250F for 25 minutes….
A little peek at the inside – yes, it looks exactly like it does pre-cooked, but it’s cooked to a silky texture.
Slow Cooked Salmon
- 4 fresh salmon fillets or steaks
- spice blend of your choice
- 1 tbsp olive oil
- Remove salmon from refrigerator and let sit on counter while your oven is pre-heating. Heat oven to 250F. Line baking sheet with parchment paper or tin foil.
- Bed of: Your choice! Scatter a bed of herbs, fennel or onions. Season salmon with salt, pepper and/or spice blend of your choice. Lay salmon on top of bed. Brush with: olive oil on top of salmon.
- Bake, uncovered, for 25 minutes. The salmon, fully cooked, will look very similar to uncooked salmon (so don't judge doneness by sight). Finish with chopped nuts or herbs.