Slow Roasted Salmon

Course Main Course


  • 1.5 lbs wild king salmon pin bones removed with a tweezers
  • handful of herbs, minced such as parsley, basil, oregano, thyme, tarragon
  • sea salt and fresh ground pepper


  1. Preheat oven to 200 degrees.

  2. Place a rectangular pan filled with water on the bottom rack of the oven. This will help create a steamy environment for the fish to cook in.

  3. Rub the salmon with the chopped herbs and sprinkle generously with sea salt and pepper. Place on a baking sheet and slow roast for for 60-75 minutes, or until just done. The fish will still be slightly wiggly in the center. 

  4. Serve immediately or at room temperature. This fish will keep for up to three hours at room temperature, making it ideal for crowds and picnics!