Slow roasting fish is a game changer; it’s almost impossible to overcook, and yields an incredible texture and flavor.
- 2 pounds salmon (I recommend wild king salmon if it’s available)
- 3/4 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 cup very thinly sliced red onion or shallot, (about 1 medium-large shallot)
- 1 red or green jalapeño, (thinly sliced)
- 1 lemon or Meyer lemon, (thinly sliced)
- 1 lime, (thinly sliced)
- 1 orange, (thinly sliced)
- 1/4 cup + 1 tablespoon extra virgin olive oil
- cilantro, (for garnish)
- flaky sea salt
- Preheat the oven to 275ºF and line a rimmed baking sheet with parchment paper.
- Place the salmon on the prepared baking sheet and season with the salt, cumin, and coriander.
- In a medium bowl, gently toss the sliced onions, jalapeño, lemon, lime, and orange with 1/4 cup of the olive oil. Arrange on top of the salmon and roast for 20-25 minutes, or until the salmon is just barely cooked through. (see note)
- Transfer the salmon to a serving platter and drizzle with the remaining 1 tablespoon olive oil. Garnish with cilantro and sprinkle with flaky salt.
- When salmon (or any fish) is cooked at a lower temperature, the cooked protein looks quite different than when it’s cooked at high heat. It can tend to look uncooked, as if nothing really changed in the oven, but it has. If you’re not sure if it’s done, use a fork to break off a piece. If it easily breaks apart, it’s done.
- Leaner salmon, such as sockeye or coho will likely cook faster, so check it after 10 minutes or so, and adjust time accordingly. The good news is: It’s very hard to overcook fish when slow roasting it!