Slow Roasted Salmon

Salmon is my absolute favorite fish and the more gently you cook it, the better. And yes, this means sushi or carpaccio (no cooking at all!) is probably my favorite preparation. Slow roasted would be the next best thing in my book and you’ll have no concerns about serving raw fish! You can take the base recipe of salmon, olive oil and salt and add any variation you like. I’m doing a play on lox and bagels here with the addition of onions, capers and dill, but this would be equally delicious with citrus or fennel.

Slow Roasted Salmon with Capers, Onion and Dill

1 pound filet of salmon

1/2 cup olive oil

1/4 red onion

1/3 cup capers or caper berries

4 sprigs dill, thick stems removed

Kosher salt

Preheat oven to 275°

Place the salmon on a small baking tray or in a baking dish just a bit larger than the piece of salmon. Season with salt. Drizzle with the olive oil. Slice the onion into 1/4” thick slices and scatter over the salmon. If using caper berries, smash the berries with the side of a knife. Scatter capers over the salmon and onions along with the dill. Bake for 25 minutes.