Slow-baked Atlantic Salmon

SLOW-BAKED AT­LANTIC SALMON

The Boston Globe

May 19, 2013

SERVES 4

This is the absolute best way to cook salmon. It’s a technique that Chef Aniceto Sousa of our Central Square location taught me after his years at a four-star French restaurant.

4 tablespoons extravirgin olive oil 1½ pounds salmon fillet with skin intact, cut into 4 equal pieces 1 teaspoon kosher salt ½ teaspoon pepper ½ lemon

With a rack in the middle position, preheat the oven to 300 degrees. Smear a baking sheet with 1 to 2 teaspoons of oil and place the salmon, skin side down, on the baking sheet. Drizzle about half of the remaining oil over the salmon and sprinkle evenly with the salt and pepper. Bake for 12 to 15 minutes, or until the fish turns opaque and feels firm when you press the thickest part. The baking time will depend on the thickness of the fillet. Keep in mind that even after the fish comes out of the oven, it will continue to cook because of carry-over cooking (retained heat).

Remove the salmon from the oven and baste it with the remaining oil. Squeeze the lemon half over the salmon pieces and let the fish rest on the baking sheet for 5 to 8 minutes before serving.

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