Slow-roasting is a technique that can be applied to almost any fish, but it’s especially good with salmon. Just turn down the oven heat and cook for slightly longer than usual.
The total time is still minimal, but the result is a true revelation: tender, silky wedges of salmon, easily cut with a spoon. Serve the salmon on top of lightly seasoned greens, and you have a meal that appeals to the eyes and to the palate.
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Author: Sally Vargas