Succulent Slowly Cooked Salmon

My culinary inspiration is Samin Nusrat, the author of Salt, Fat, Acid, Heat popularized in part by the Netflix documentary. I saw her show and enjoyed the episodes. She was engaging, knowledgeable and passionate about flavor and quality. It wasn’t until my best friend recommended her book that my transformation took place. The documentary series is nice and enjoyable but the book is my new cooking Bible.

It’s not a traditional cookbook, although she has plenty of recipes, it is a “How to Cook” book that lays out the building blocks behind flavor. You need to read it. Trust me, you will unlock the secrets to creating anything, anything, from scratch by following a lose set of ideals and tips in an improvised way. If the TV chef you watch most is Pop Music, she is Jazz.

In fact I have three tips to cook well. Read Salt, Fat, Acid, Heat, cook the same thing over and over, and travel. Travel and food are so interrelated, they are immediate family. If you approach each cuisine with humility and an open mind there is an infinite amount to learn. Each dish is a lesson, each recipe a history book.

This slow-cooked salmon recipe is one of the first of Samin Nusrat;s dishes I tried making. It turned out fantasticly succulent. It is a very different method than I normally employ for fish. Typically I would cook salmon skin-side down over high heat, turning down the heat almost immediately after placing it in the pan, for a few minutes each side. This method turns the fast cooking high heat style on its head. We are going to go low and slow for a new look and taste!


  • Salmon filets
  • Olive Oil
  • Fresh Herbs (Sage and Thyme work well)
  • Salt & Pepper
  • Clove of Garlic


  • Coat Salmon in Olive Oil, add Salt and Pepper
  • Lay Salmon filets over bed of Herbs and Garlic
  • Cook at 225 Degrees for 45 Minutes

That’s it! The fish will look pink, almost see-through, when fully cooked. Serve with rice, salad and lentils for a healthy meal.

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