From Cooking Light
- Makes 2 servings
- Start to Finish: 45 minutes
Don't be deterred by the word slow. This recipe is not some sluggish affair (you won't need that countertop cooker; you'll eat dinner before midnight). In fact, our "slow-cooked" salmon is only in the pan for about 25 minutes, and the issue of speed (or lack thereof) refers only to the cooking method. Here, you start with cold oil and a delicious blend of lemon zest, smoked paprika and fresh dill--and end with an incredibly tender fish that's bursting with explosive flavor. The skin gets crispy, the interior is fully cooked and the surface remains sashimi pink.
Two 6-ounce salmon fillets, skin on
Freshly ground black pepper
1 teaspoon smoked paprika
½ teaspoon fennel seeds, lightly crushed
1 lemon, zested then halved
¼ cup fresh chopped dill
3 tablespoons extra-virgin olive oil
1. Season each piece of salmon with salt, pepper, ½ teaspoon paprika, ¼ teaspoon crushed fennel seeds, half the lemon zest and half the dill. Squeeze a lemon half over each fillet.
2. Pour the olive oil into a large skillet. Add the salmon fillets, being careful not to overcrowd them. Turn the heat to the lowest setting and allow the salmon to cook, undisturbed, for 20 to 25 minutes. The internal temperature should read 140°, and the salmon should be relatively firm to the touch. The sides of the salmon will be completely opaque, but the top will still be bright pink.
3. Gently remove the salmon with a spatula and transfer to a paper-towel-lined plate to drain off any excess oil. Transfer the salmon to dinner plates and serve immediately.
Mild spring onions make a perfect side dish. Thinly slice 2 bunches (white and pale-green parts only) and sauté them in 2 tablespoons olive oil. Finish with a squeeze of lemon juice and a sprinkle of salt and pepper.
Want to roast your salmon instead? Place the fillets on a parchment-lined baking sheet and roast in a 400° oven until cooked through, 8 to 10 minutes.