How to make it

  • Preheat oven to 250°F. While the oven is heating, lay out the salmon filet (mine had skin on) on an lightly oiled baking sheet, skin side down. Rub the top of the filet with olive oil, followed by a sprinkling of lime juice. Sprinkle a very light coating of brown sugar and top with minced fresh basil and rosemary and salt & pepper.
  • Slow roast in the oven for approximately 25 to 30 minutes or to an internal temperature of 140°F. Perfectly done. Remove from oven and serve.
  • I had some of my smoked catsup left and offered it as a dipping sauce for the salmon and wow, was this a good combination. Have not posted the method for smoking ketchup, but I certainly will within the week.
  • I’d give this dinner served with Mediterranean Chickpea, Couscous and Feta salad a strong 9+ on a scale of 1 to 10 – 10 being “please make again tomorrow:!!
  • The wine I served was a Marshall’s Tunnel Vision Red from eastern Washington – 2006 Syrah, that was recommended to be held until 4/2012 and we just opened it today. Not so good with the salmon, but absolutely spot on with the couscous salad. Certainly we’ll be buying more of this wine when next in eastern WA!!
  • a Chef's Journey recipe

Reviews & Comments 4

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • champagnetime 4 years ago
    Well, I certainly got slapped down just now!! :) I posted a comment about a step I added to the salmon today and mistakenly added a rating and was kindly told "We'll let others do the rating".....sorry about that.

    After removing the salmon from the oven today, I quickly crisped up the skin in a hot skillet with butter for just 2 minutes and the skin was just wonderful. I hadn't done this step before, but what a diference. BUT, I won't add any stars, will just say the crispy skin take this dish over the top. I'm also changing the picture to show the skin side up.

    Served with Succotash and a bottle of Washington's Eliseo Silva 2009 Late Harvest Chenin Blanc - what a nice dinner.
    Was this review helpful? Yes Flag
  • champagnetime 4 years ago
    I'm so glad you liked the salmon, Frankieanne! Off to join your group and check your 'neighborhood' out. :)
    Was this review helpful? Yes Flag
    " It was excellent "
    frankieanne ate it and said...
    I really liked this a lot. I don't think I've ever had brown sugar with basil and rosemary and I liked the flavor combination. My filet was pretty thick and it took mine 45 minutes. I'm certain I'll make this again. I added my picture and a thread in IMI.
    Slow Roasted Salmon With Fresh Herbs
    Was this review helpful? Yes Flag
    " It was excellent "
    frankieanne ate it and said...
    I love salmon. I'm gonna try this.
    Was this review helpful? Yes Flag
  • Good4U 4 years ago
    I can't wait to try this as it sounds like a really good method.
    Thank you for sharing your good friend's idea!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes