My dear daughter made this for us recently and it is the best salmon I’ve ever eaten. And I’ve eaten a lot of salmon prepared in various ways. I’ve never met a salmon I didn’t like, but this one is sublime.
It is a combination of slow roasting and salt curing that produces a very tender, slightly sweet on the outside salmon with wonderful flavors. Simply the best. And it’s very easy. This is from Cooking Light.
Here is the recipe that makes 8 servings of 5 ounces each.
A 3 lb. salmon filet
Mix 1/2 cup packed light brown sugar, 2 Tablespoon kosher salt, and 1/3 cup chopped fresh dill. Put salmon skin side down ina 13 x 9 inch baking dish. Rub sugar mixture on top of fish. Cover & refrigerate for 8 hours. When you are ready to cook the salmon rub off any leftover sugar micxture.
Preheat the oven to 175 degrees.
Spray a pan with cooking spray, then put the salmon skin side down in that pan. Bake for an hour and 10 minutes at 175 degrees or until the salmon flakes with a fork. Don’t worry if the salmon looks very red yet, it is fully cooked by the salt curing marinade plus the baking. You know it’s done if it flakes.
Serve this wonderful salmon any way you like, but I like rice (rice pilaf if you want to be fancy) or boiled new potatoes and a salad with this. Some appetizers of raw veggies and humus are also good. Trust me–you will love this! Great for entertaining or for a family treat.
I prefer wild caught salmon to farm-raised salmon for the omega-3’s that are so healthy. I think it tastes better too. You can sometimes find the wild caught salmon on sale for about $6-$7 a pound, which is similar to what you pay for farm-raised salmon not on sale. If you see some at a good price you can freeze it to use within 3 months.
With salmon this good you won’t want to wait 3 months! Enjoy!!!!
PS I went to add the label “restaurant quality” to this post, but I’ve never had salmon this good in a restaurant, even expensive ones. I have to say this is my #1 favorite recipe of all time now. Try it; you won’t be sorry.