Slow Baked Coho Salmon with French Herb Salsa

Slow Baked Coho Salmon with French Herb Salsa

Slow roasting salmon has been a revolutionary experience for us. It takes all the stress out of cooking fish!  No more disappointingly dried out portions due to over cooking.

This cooking technique is straightforward, foolproof, and can be used in any nearly any salmon recipe in place of a "hot and fast" baking method. 

 

We also love this technique for cooking on a hot day. Low oven temperature keeps the kitchen climate bearable, and feel free to let the salmon cool to room temperature before serving. The French herb salsa is refreshing, and compliments a tender, slow roasted salmon portion.

 

We do find "done-ness" especially tricky to gauge with a low-and-slow method; I'd highly recommend having a quality instant read thermometer on hand to take the guesswork out.

 

Adapted from Once Upon A Chef

 

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