Slow-Roasted Salmon with Chives and Lemon

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Pat

subheading: GATHER YOUR INGREDIENTS:

1 tablespoon packed brown sugar

1 ½ teaspoons

kosher salt,

divided

½ teaspoon pepper

1 (2½-pound) skinless center-cut salmon fillet about 1½ inches thick

¼ cup

extra-virgin olive oil

2 tablespoons sliced fresh chives

2 teaspoons grated lemon zest plus 1½ tablespoons juice

View Nutritional Information i

subheading: KEY EQUIPMENT:

13 by 9-Inch Baking Pans/Dishes Chef's Knives

subheading: BEFORE YOU BEGIN:

You can substitute granulated sugar for the brown sugar, if desired. If a 2½-pound salmon fillet is unavailable, you can use six 6- to 8-ounce skinless salmon fillets instead. In step 1, sprinkle both sides of the fillets evenly with the sugar mixture and arrange them side by side in the baking dish so they are touching. The cooking time remains the same. We prefer farm-raised salmon here; if using wild salmon, reduce the cooking time to 45 to 50 minutes, or until the salmon registers 120 degrees. If you're using table salt, use ¾ teaspoon (½ teaspoon in step 1 and ¼ teaspoon in step 3). You can substitute granulated sugar for the brown sugar, if desired. If a 2½-pound salmon fillet is unavailable, you can use six 6- to 8-ounce skinless salmon fillets instead. In step 1, sprinkle both sides of the fillets evenly with the sugar mixture and arrange them side by side in the baking dish so they are touching. The cooking time remains the same. We prefer farm-raised salmon here; if using wild salmon, reduce the cooking time to 45 to 50 minutes, or until the salmon registers 120 degrees. If you're using table salt, use ¾ teaspoon (½ teaspoon in step 1 and ¼ teaspoon in step 3).

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