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Cook's Country: Slow-Roasted Salmon with Chives and Lemon (Ep 1413)

Slow-Roasted Salmon with Chives and Lemon

You can substitute granulated sugar for the brown sugar, if desired. If a 2 ½ -pound salmon fillet is unavailable, you can use six 6- to 8-ounce skinless salmon fillets instead. In step 1, sprinkle both sides of the fillets evenly with the sugar mixture and arrange them side by side in the baking dish so they are touching. The cooking time remains the same. We prefer farm-raised salmon here; if using wild salmon, reduce the cooking time to 45 to 50 minutes, or until the salmon registers 120 degrees. If you’re using table salt, use ¾ tea- spoon (½ teaspoon in step 1 and ¼ teaspoon in step 3).

1 tablespoon packed brown sugar

1 ½ teaspoons kosher salt, divided

½  teaspoon pepper

1  (2 ½-pound) skinless center-cut salmon fillet, about 1 ½ inches thick

¼  cup extra-virgin olive oil

2 tablespoons sliced fresh chives

2   teaspoons grated lemon zest plus 1 ½ tablespoons juice

1. Pat chicken dry with paper towels and sprinkle with ¼ tea1. Adjust oven rack to middle position and heat oven to 250 degrees. Combine sugar, 1 teaspoon salt, and pepper in small bowl. Sprinkle salmon all over with sugar mixture.

2. Place salmon, flesh side up, in 13 by 9-inch baking dish. Roast until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 55 to 60 minutes.

3. Meanwhile, combine oil, chives, lemon zest and juice, and remaining ½ teaspoon salt in bowl.

4. Remove dish from oven and immediately pour oil mixture evenly over salmon. Let rest for 5 minutes. Using spatula and spoon, portion salmon and sauce onto serving plat- ter. Stir together any juices left in dish and spoon over salmon. Serve.

Photo Credit: Cook’s Country

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To see other recipes from Cook’s Country and other shows, visit  Cooking with WSKG.