Slow-Roasted Salmon
Originally created by Michael Symon, this slow-roasted salmon is tender, flavorful, and infused with a zesty lime-honey marinade. The gentle cooking method keeps the fish moist while enhancing its natural richness. Serve it with your favorite sides for a simple yet elegant meal.
Ingredients
3 tablespoons extra virgin olive oil
3 tablespoons raw honey (I use slightly less if preferred)
2 tablespoons rice vinegar
2 tablespoons Dijon mustard
Zest and juice of 1 lime (I use more)
1 tablespoon grated fresh ginger (I do not include this)
1 tablespoon freshly ground black pepper
Big pinch of kosher salt
1 side wild salmon, pin bones removed (about 2.5 pounds)
Instructions
In a medium bowl, whisk together olive oil, honey, vinegar, mustard, lime zest, lime juice, ginger (if using), black pepper, and salt.
Place salmon in a 9x13-inch baking dish, coat with marinade, and refrigerate uncovered for 1–2 hours (or longer if desired).
Preheat the oven to 300°F.
Cook salmon until the thickest part reaches an internal temperature of 110°F for medium-rare, about 40 minutes. For medium, cook for an additional 10 minutes.
