Roasting salmon in a cool oven for a long time may sound counter intuitive, but slow roasted salmon yields a moist fillet that looks almost raw, yet it has a melty tender texture that's full of flavour. Short of vacuum sealing and cooking in a thermal circulator, I can't think of a better way to prepare salmon. You get all the tenderness of poaching without diluting its natural flavors in water.
If that's not enough to convince you, slow roasting salmon is simple. I usually just coat the salmon in a dry brine and throw it in a cool oven for 30 minutes. Because salmon tends to have a distinct taste that I'm not particularly fond of, I like to pair it with strong flavours. This time, I made a deconstructed Thai green curry giving the heat, salt and sweet components to the tender slow roasted salmon and the creamy coconut, fried garlic and kaffir lime flavours to the creamed spinach below.
The inspiration for this one came on a plane somewhere over Georgia. I was flipping through channels on a flight to Miami, when I came across a National Geographic special documenting the journey of sockeye salmon back to their place of birth. After battling their way up river, and past a hungry clan of marauding bears, the females started shooting out eggs like a Gatling gun. Meanwhile the males swam around vibrating and making the "o" face while fertilizing the eggs. It was striking...
I'd imagine that most people might have been grossed out or even offended by the wanton aquatic fornication. A smaller minority may have been mildly curious from a purely clinical point of view. But I'm not right in the head, and I found myself captivated by the imagery on the seatback LCD. All I could think about was how good all those eggs would taste slathered all over some hot rice and how those red fleshed wonders would melt in my mouth after being slow roasted in my oven.
📖 Recipe
Units
Ingredients
- 1 pound sockeye salmon
- 1 tablespoon brown sugar
- 2 teaspoons Thai green curry paste
- 2 teaspoons vegetable oil
- 10 ounces spinach (trimmed and thoroughly cleaned)
- 2 cloves garlic (minced)
- 5 kaffir lime leaves (sliced into fine chiffonade)
- 1 can coconut milk (just the cream off the top)
- 1 teaspoon brown sugar
- ½ teaspoon kosher salt (less if you use regular salt)
Instructions
- Put the oven rack in the middle position and preheat to 200 degrees F. Using tweezers, remove any pin bones from the salmon. Slice the salmon into 2-3 even pieces.
- Mash the brown sugar, green curry paste and oil until smooth and spread all over the salmon. Place the fillets onto a baking sheet and put them in the oven. Bake until the thickest part registers 125 F on an instant read thermometer, about 20-30 minutes.
- For the spinach, blanch in boiling water until just wilted then drain, rinse under cold water and wring out any excess liquid with your hands. Roughly chop the spinach.
- Heat a saucepan over medium heat, add a splash of oil then fry the garlic until it turns brown. Add the kaffir lime leaves and fry for a few seconds.
- Provided the can hasn't been disturbed, there should be a thick layer of coconut cream on the top. Carefully open the can and skim the thick white cream off the top and add it to the pan, you should get about half a can of cream. Add the brown sugar and salt and stir to combine. Add the spinach into the pan to reheat.
- To serve, spread a layer of creamed spinach down then top with a piece of slow roasted salmon.
Carol, Simply...Gluten-free says
I love this. The salmon looks positivly lucious!
Carol, Simply...Gluten-free says
I love this. The salmon looks positivly lucious!
Giff says
this really looks and sounds amazing. Top Chef Masters just had an episode where a swedish chef slow-cooked salmon and the judges loved it. I love the flavor profile in your dish... and for someone who adores green curry, it is a bit strange I've never made it myself.
Giff says
this really looks and sounds amazing. Top Chef Masters just had an episode where a swedish chef slow-cooked salmon and the judges loved it. I love the flavor profile in your dish... and for someone who adores green curry, it is a bit strange I've never made it myself.
Peko says
No kidding! Slow roasting, that is like the opposite of sashimi. How about a meal featuring slow roasted and raw? I have to try this recipe soon. 125F, I wonder if that is possible in a Japanese fish grill.
Peko says
No kidding! Slow roasting, that is like the opposite of sashimi. How about a meal featuring slow roasted and raw? I have to try this recipe soon. 125F, I wonder if that is possible in a Japanese fish grill.
Jacquie says
Yes, this is a comment posted way after everybody else. Slow roasting is the only way I'll bake salmon anymore. I really like how evenly a whole fillet will cook--tail section not dried out while thick sides are raw.
Also, the only thing cooler than watching sockeye race upstream is getting to catch them in your dipnet and haul them onshore.
Jacquie says
Yes, this is a comment posted way after everybody else. Slow roasting is the only way I'll bake salmon anymore. I really like how evenly a whole fillet will cook--tail section not dried out while thick sides are raw.
Also, the only thing cooler than watching sockeye race upstream is getting to catch them in your dipnet and haul them onshore.
CarrieP says
I just made this...it was fantastic! I couldn't find the kaffir lime so I just substituted a little lime zest and juice plus some thai basil. Out of this world...seriously.
CarrieP says
I just made this...it was fantastic! I couldn't find the kaffir lime so I just substituted a little lime zest and juice plus some thai basil. Out of this world...seriously.
julianna says
cooked this yesterday; absolutely delicious. made my own thai green curry paste to add extra pizzazz, sadly added too many chillies but that is a fault of my own making. thanks for the recipe!!!
Kalapi_p says
This was brilliant, I used a kaffir and chilli marinade I had, still added the sugar. The texture of the salmon was lovely!!! I couldnt get the cream from the coconut milk so just used the milk, but still worked well. I will be incorporating this in my diet. Thank you.
Kalapi_p says
This was brilliant, I used a kaffir and chilli marinade I had, still added the sugar. The texture of the salmon was lovely!!! I couldnt get the cream from the coconut milk so just used the milk, but still worked well. I will be incorporating this in my diet. Thank you.
SALMON FIEND says
wow this was so good . i mean , i have eaten alot of salmon im my time but this salmon . . . . this salmon is THE salmon , all the other salmon dishes should just quit . when i ate this salmon , somthing special happend to me - everyone should eat this meal at least twice a day.
Marilia says
best salmon technique ever!
The Chicago Prophet says
What the best (closest?) substitute I can use if kaffir leaves are not available? Thanks.
Marc Matsumoto says
Kaffir lime leaves are one of those things with a very distinct flavor that is hard to substitute. That said, you could just go for a totally different flavor and use something like cilantro or basil.
Thao Barrett says
Made this last night and it was delicious. I only had red curry powder so I made my own paste using the coconut water left in the can after I scooped the cream off the top. Also didn't have access to kaffir leaves so I used lime zest instead. I'm sure it's a totally different flavor, but was still good nonetheless. One thing I would say is that I thought it could use a crispy texture to tie it all together. Could you suggest something? Could the salmon be pan-seared before going in the oven to add a crispy exterior?
Marc Matsumoto says
Glad to hear you liked it! Adding a crispy texture is a great idea! Unfortunately pan-searing (until the skin crisps) before will not only ruin the texture, it would lose it's crispness as it roasts anyway (because its at such a low temp). I thought about this a bit and think that adding deep fried shallots on top would not only taste awesome (and provide crispness), it fits in with the Thai theme. To deep fry shallots, just peel them, slice them in rings thinly, then put them in a wire strainer and toss with potato starch. Fry them until golden brown, then drain on paper towels. Lightly salt, and you can use them on the salmon when you plate it, or on salads, rice, etc. They're also pretty addictive on their own (like mini onion rings).
Amy says
I am cooking this for somebody, do you think that if I use yellow curry it will make an obvious difference in flavor? I am just asking because my friend I am making it for does not like spicy food.
Marc Matsumoto says
Hi Amy, by yellow curry, do you mean yellow curry paste? The reason I ask is because yellow curry paste and yellow curry powder are not the same thing. Yellow curry paste will work, curry powder will not.