FREE SHIPPING ON ALL ORDERS OVER $99!

0

Your Cart is Empty

Slow Roasted Wild Salmon with Rosemary and Lemon Scented Olive Oil

[[ recipeID=recipe-8kvmmihkz, title=Slow Roasted Wild Salmon with Rosemary and Lemon Scented Olive Oil ]]

Order Seafood Home Delivery


Leave a comment

Comments will be approved before showing up.


Also in Best Seafood Recipes

sole meuniere recipe on a white plate with vegetables and lemon
Sole Meuniere Recipe

A symphony of flavors and simple elegance with this French classic: Sole Meuniere!
Read More
a white bowl filled with oyster stew served over a warm brie crostini
Oyster Pan Roast Stew over warm brie crostini

A deeply flavored, rich, warm dish featuring briny shucked oysters and crispy bacon bits, served over a warm brie crostini.
Read More
New England Fish Cake Recipe
New England Fish Cake Recipe

New England fish cakes are a cherished comfort food classic, traditionally made to utilize leftover cooked fish.
Read More

Slow Roasted Wild Salmon with Rosemary and Lemon Scented Olive Oil

This simple and elegant recipe uses the "low and slow" cooking method to maintain the natural fat content and flavor of the Wild Alaskan Salmon.

Servings: 3 people

Keywords: Salmon, Wild Salmon

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins

Ingredients

Instructions

Ingredients

  • 3 each 5-ounce Wild Salmon skin on portions patted dry of any excess moisture
  • ½ cup Extra Virgin Olive Oil
  • 1 tbsp. Fresh garlic chopped finely
  • to taste Kosher salt and fresh ground black pepper
  • 8 each Fresh Rosemary sprigs about 3 inches long
  • 2-3 each Whole Lemons sliced into (16) thin ¼ inch slices

Instructions

  1. Pre heat oven to 275°F.
  2. In a bowl, combine the garlic and olive oil.
  3. Arrange each salmon portion on top of 2 lemon slices. Top each with oiled Rosemary sprigs. Top the rosemary sprigs with 2 more lemon slices.
  4. Pour remaining garlic oil over the salmon portions.
  5. Slow roast for 20-25 minutes, until salmon flakes easily.
  6. Discard lemon and rosemary and serve with pan juices.