Slow roasting salmon is a foolproof method for anyone who is intimidated by salmon. Roasting salmon at a low temperature makes it almost impossible to overcook. The balsamic glaze is basted on the salmon for maximum flavor.
1 ½tablespoonsdijon mustard
1tablespoongarlic paste or 1 grated garlic clove
1poundfresh salmonsingle filet
In a medium saucepan, whisk together balsamic vinegar, maple syrup, mustard and garlic. Heat the mixture over medium heat until boiling. Next, lower the heat to a simmer until reduced to a glaze, about 10-15 minutes.
While the glaze is reducing, preheat the oven to 225 F and line a sheet tray with parchment paper.
Pat the salmon down and ensure that there are no bones in the filet. Place on the parchment paper lined sheet tray.
Once the glaze is ready, spoon over enough glaze to cover the fish. Be sure to reserve some glaze to bast during cooking.
Cook the fish for 40-50 minutes, basting every 10 minutes. The salmon is done when fork tender or 145 F.
This recipe is tested with 1 pound salmon filets. If using multiple filets, cooking time could vary.