Recently I came across a method of cooking salmon at a low temp in the oven which inspired these slow cooked salmon fillets. The resulting dish is never dried out … think always moist. See this recipe for slow baked salmon with lemon and thyme.
In the initial stages of the autoimmune protocol I was making many soups and stews … I was exhausted from trying to first make bone broth and then doing a lot of chopping . I have to say that the kitchen was always in a state of turmoil … but I’m not sure that has changed all that much!
Easy slow cooked salmon fillets
Discovering flash frozen, vacuum packed wild salmon fillets at Costco has made staying compliant with the autoimmune protocol that much easier … they are a lifesaver. Thaw … low temp oven … done.
These fillets are also great to cook up and then use to make my salmon patties.
Food to Heal Ourselves
Slow cooking salmon fillets always results in mouth watering, moist, tender, and flaky salmon.
5 minPrep Time
20 minCook Time
25 minTotal Time
4 frozen salmon fillets
1 teaspoon dried or fresh dill or other herb of choice
salt to taste
Preheat oven to 275 degrees F.
Put thawed salmon fillets skin side down in a cast iron pan or other baking dish.
Sprinkle dill or any other herb of choice over the top of the fillets.
Lightly sprinkle with salt.
Bake at 275 degrees F for 18-20 minutes or until almost done.
Remove from oven, cover with foil and let rest for 5 minutes before serving.
Serve with lemon wedges.
The best thing about slow cooking salmon is that you can use fresh herbs which don't dry out at this low cooking temp.
As seen on Phoenix Helix recipe Roundtable #137