Slow Roasted Salmon

You don’t need dairy to create this succulent, buttery salmon dish.

Serves 6

Serves 6 people

2 hours

Prep Time: 1 to 2 hours

40 min

Cook Time: 30 to 40 minutes

Overview

This isn’t your typical salmon — or fish — recipe. The goal isn’t crispy skin accomplished in a screaming hot skillet, or gently charred and smoky flesh cooked over charcoal, but rather succulent, buttery salmon enveloped in a slightly sweet and tangy glaze. By giving the marinade time to stick and dry, and cooking the salmon low and slow in a moderate oven, you end up with the sexiest salmon ever — proof that you don’t need dairy to achieve a buttery texture. —CHEF MICHAEL SYMON, FROM FIX IT WITH FOOD

Ingredients

3 Tbsp. extra virgin olive oil

3 Tbsp. raw honey

2 Tbsp. rice vinegar

2 Tbsp. Dijon mustard

Grated zest and juice of one lime

1 Tbsp. grated fresh ginger

¼ cup finely chopped fresh flat leaf parsley

1 Tbsp. freshly ground black pepper

Big pinch of kosher salt

1 side wild salmon, pin bones removed (about 2 ½ pounds)

Directions

In a medium bowl, whisk together the olive oil, honey, vinegar, mustard, lime zest, lime juice, ginger, parsley, black pepper and salt.

Place the salmon in a 9 x 13-inch baking dish, evenly coat both sides with the marinade, and refrigerate uncovered for 1 to 2 hours.

Preheat the oven to 300°F.

Cook the fish until the thickest part reaches an internal temperature of 110°F for medium rare, about 30 minutes. If you prefer your fish done medium, continue cooking for another 10 minutes.