Slow-roasting salmon, is simple and allows for more margin of error. In other words, it’s much harder to overcook salmon (or any fish, for that matter). But, it really about the texture. The texture of slow-roasted salmon is silky and unctuous. It’s sexy salmon! You’re going to like this. Salmon can dry out easily, and there’s not much you can do to fix it, other than tearing it apart and making croquettes or creamed salmon. But, slow-roasting really helps to prevent drying it out. It gives you a little wriggle room.
This is an incredibly simple dish. It’s a perfect company dish, as the fish can slow-roast while you’re having your pre-dinner cocktails. I usually slide the skillet into the oven when the last guests arrive. When your guest take the first bite, they’ll think you’re a genius (and you are!).
I put the filets in a skillet, so I can go from oven to stove top in one pan. And only one pan to clean up, because life can be just this good. I snuggle the filets closely together, folder the thinner tails or belly flesh under the thicker part of the filet. You want the piece(s) to be as uniform as possible, so they will cook evenly. Stir the orange juice concentrate and maple syrup together; pour over the fish and smear it into the flesh. I use my fingertips for this, but the back of a spoon works well, too. Then, into the preheated oven. Set the timer and enjoy your company. I usually set the timer for about 30 minutes. Check with a knife tip to see if the salmon is done. In full disclosure mode, I roasted the salmon for 20 minutes at 275°F, then raised the oven temperature to 300°F. I roasted it for an additional 7 minutes, because I needed it to be medium-well this time. Still was very moist and velvety…options, my friends…options.When the salmon is completely cooked, remove the filets to a plate, and tent with foil; don’t seal the foil, please. Place the pan over the heat source and boil the drippings until they are syrupy and thickened slightly, about a minute or two. Then, just pour the glaze over the salmon and serve. I usually sprinkle a bit of smoked sweet paprika over the salmon; just a dusting. Barely there.
Slow-Roasted Salmon with an Orange-Maple Glaze
- 2 to 2 1/2-pounds salmon filets, skin removed
- Olive oil
- 2 tablespoons frozen orange juice concentrate
- 2 tablespoons maple syrup
- Kosher salt
- Smoked sweet paprika for service
Preheat oven to 275°F. Season salmon with kosher salt. Drizzle some olive oil in the skillet; place on top. Drizzle the frozen orange juice concentrate over the salmon; rub it in. Drizzle the maple syrup over.
Roast for 30-40 minutes. Roast until salmon is just cooked through, about 30 minutes for medium-rare, 35-45 minutes for medium-well. MAKE AHEAD: This can be roasted several hours ahead; and cooled to room temperature. It is equally delicious served at room temperature.
Remove the skillet from the oven; remember the handle is hot, hot, hot! Remove the salmon to a plate and cover loosely with foil. Place the skillet over medium-high heat and boil until the mixture thicken slightly and the bubbles are larger, about 1-3 minutes. Remove the pan from the heat; pour the glaze over the salmon and serve. If you wish, you may sprinkle with smoked paprika before serving.
Slow-Roasted Salmon with an Orange-Maple Glaze Recipe©Marcia Lahens 2017. All rights reserved.
Slow roasting will work for most fish filets, but the texture of salmon is particularly special. Many times, I serve salmon with fennel. Here a nice piece perches atop a bed of Fennel-Apple-Peppers and Onion Sauté.