How To Make Slow-Roasted Salmon with Chives and Lemon
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- čas přidán 16. 07. 2022
- The secret ingredient for supermoist, perfectly cooked salmon? Time. Host Bridget Lancaster shows you our foolproof technique.
Get the recipe for Slow-Roasted Salmon with Chives and Lemon: cooks.io/3yn3JiC
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I love when Bridget cooks. Brings me back to my 20s in 2003-2009 when she did a lot of the cooking on the show. I'm glad she's back doing recipes in Cooks Country! I love when she makes anything, her commentary during and after the cooking. It kills me. She makes funny little comments. Always. Lololol!
Looks wonderful, thanks for sharing!
Amazing recipe! Cooked for our guests, praises we’re flying around
Sounds and looks so delicious! Thanks from Vancouver Island Canada for this post. We have a lot of Pacific Salmon!
Easy and well done. My family just enjoyed!!
Just made it for the family and holy wow it's amazing. Definitely making it again.
Love this channel. You learn so much.
I am SO on this one! Thanks, Bridget!
We have made salmon in many ways over the years … most have been enjoyable … but this one turned out ABSOLUTELY EXCEPTIONAL … in fact, this one is now our new normal!
Thank you very much for this.
This is a lovely way for salmon, and a fresh bright taste. Thankyou Bridgett! Bryan from Canada.
There is a cookbook completely devoted to salmon. Canadian chefs, published in Canada. Indian candy salmon. All the other types, too. The name of the book is SALMON. Enjoy!! With love from Chicagoland!
@@deniseharrell1591 thankyou and will look it up. Enjoy your summer! Best wishes. Bryan
I am making this tonight…..already made it last week….I have never had a better, more moist and tastiest salmon ever….I don’t think I’ll be doing salmon any other way…completely fool proof…❤️🇨🇦❤️
Looks great!!
Grew up eating salmon in Seattle. LOVE it!!!
I love salmon. Got my first taste of it when I was in Anchorage, Alaska and that has been my favorite ever since.
That’s where I had my first salmon as well.
Looks Yummy!! 😋
Trying this with some crushed coriander seeds and aleppo pepper flakes tonight!
Thanks for the captions
Today I made this dish using wild coho salmon and it turned out great after 40 minutes with an internal temperature of 135 degrees C which is medium. Very silky and tender, melt in your mouth, thank you!
HELLO?? I just saved this on the website, this might be exactly what I'm looking for when I have unexpected guests. Absolutely killer as usual!
Thank you!!!❤
Made a nice garlic butter to slather on after it was done; very nice. The fish does cool down quick so serve promptly.
ATK, Hello this salmon dish looks great,,and as you said a large piece does much better than individual pieces , something I’ll try !, THANKS 🇺🇸🇺🇸🇺🇸🇺🇸
Looks really 👍
Can't wait to try this 👍
Looks delicious !! 😍
Exactly what was needed 🥹😍
Looks super yummy
Looked delicious Bridget !!!
WOW.... This seems so easy that even college boys can cook it for their families during weekends at home !
Can you make a video on how to make it with crispy skin on one side and moist and delicious on the other. Had that at famous restaurant in NYC 10 years ago and can't stop thinking about it.
😍😋🔥. Looks so good. The hardest part is the waiting.
I plan on making this first chance I get.
That looks sooo good!
love saying "I'm going to fix this" but never do. But comments like that fill my day
Super ❤🎉😊
Afternoon ATK
Thanks 😋
Salutations 🤗
yum. kimball messed up. these ladies will
keep me watching till i hit 75
Yummy
This is my go to recipe for Salmon. Even my picky kids love it
My mouth is literally watering just watching this video. Will definitely fix this for my family.
I love saying "I'm going to fix this" but never do. But comments like that fill my day
So, my variation would be manuka honey, lemon zest and Celtic salt. How long would it take to bake a wild piece of salmon at 4 oz?
Could this soft and slow cooking method be made on a stove top? My oven is broken, maybe steam it on low heat on a covered saute pan? Please help me with suggestions. Thank you!!!
4:46 i like it too
We discovered slow roast by accident and we no longer suffer through dry salmon!
If first time slow roast taste the difference before adding oil mixture …it is so juicy.
On it!
I miss the Test Kitchen in the background.
I am sitting here watching this and literally DROOLING!!! I am also crying because as much as I would love to make this, living alone and making this quantity of salmon would be a crime. It may well be a crime I am willing to commit, however! I hope it keeps for a few days and reheats well. 😁
You can buy a small electric oven to do it
@@Petrovich2049 The method is not relevant, the question is whether it will retain the same texture and flavour when reheated.
@@barcham reheating would likely dry out the salmon and make the texture undesirable. Flavorwise it should be just as tasty, so I'd say either eat it cold or just buy a smaller fillet sized portion and only make that
@@alessandroranieri848 That is exactly what I thought. Living alone, I rarely purchase a large filet unless the price is so good that I must take advantage of it. But in those cases, I will cut it into single portions, freeze it and vacuum seal it.
This just looks so good that I might just have to invite a friend or two over for dinner because some recipes just do not work as well when scaled down.
I cook often for just me and my little 5 lb Maltese 🎀🎀
I find it quite satisfying and genuinely enjoy doing it. There is no reason not to be good to YOURSELF 🙂 ALSO, there is no law that says that you can't cook smaller pieces and there are very small little Pyrex oven dishes to do it in. I do it all the time.
ATK & CC have a tendency to complicate things. I just learned to cook on an elevated level a couple of years ago and I absolutely guarantee that they over-complicate just about everything BUT the basics of what they teach are absolutely wonderful.
This is exactly one of two ways I make my salmon - the other is in a parchment pouch
Since the sauce is essentially a salad dressing (oil and lemon juice) do you whip it up until it emulsifies? I'm not sure whether Bridget did that or just gave it a thorough mix.
@@Koji-888 works great with chicken as well
Could someone please add the variation for wild salmon? I don’t have access to the website. Thank you!
It's really the same it's just the time will decrease bc of the lower fat content. Don't walk away from it. Keep your temp gauge ready. I'd guess half the time before checking.
If you ever get wild caught Salmon you'll never use farm raised like she is. Wild is the only way to go.
I agree. I never buy farmed seafood - ever!
which farm raised salmon is safe to eat?
Which farm raised salmon America’s Test kitchen cooking toady?
How long did it take to reach the fully cooked temperature?
At about 2:18 they said it’s about 55-60 minutes. Always good to have an actual thermometer to confirm though.
@@ThreeDee912 thanks, I have a thermometer, I needed a ballpark time of when it might be done to coordinate the other dishes.
What side would you have with this?
Mmmmmm!
🫠 yum
How long do you bake the Salmon
Go back and listen to the video, she says it in there.
@@johnhpalmer6098 don't think she said the time, just the temp. I was wondering the same thing.
@@Northerngulf Again, go back and rewatch and she she says, 250* for 55-60 minutes or until it reaches 125* on a meat thermometer.
@@johnhpalmer6098 Yep, thanks. Missed it the first time.
bridget i love you
Celcius or Fahrenheit
Wiled or farmed?
She said farmed, the changes for wild are on the website.
Okay, very nice. I usually cook salmon fairly hot and quick though. The best salmon I've ever had I caught on a camping trip a few minutes just after catching it. An odd thing. I don't like to "clean" fish that much. There was a very beautiful girl about 19 years old who was the daughter of a professor friend of mine on the river. She was doing A BSc. in biology and she wanted to clean the salmon. What was I going to say? A very vivid memory. And that salmon was incredible. I am not making this up.
💙💙💙💙💙💙
Let's see now, you used a whole teaspoon of salt before putting it into the oven, then 1/2 teaspoon in the sauce. That's quite a bit of salt, does it come out salty?
its kosher salt, not table salt
For 6 pieces it’s .25t salt per piece, which is about 280mg sodium, so it’s not a lot unless you’re on a severely restricted sodium diet.
Pretty much anytime they infer to salt, it's kosher, which has larger crystals than table salt, so the amount is not as much as you'd think.
@@DietBajaBlast Unfortunately there is a BIG difference between the two common brands of Kosher salts. Too bad ATK isn't aware of that
@@d.t.1470 Which is why salt measurements should always be given in GRAMS instead of volume.
I thought that fish needs to be cooked to a temperature of 145°F. Is that no longer recommended? Is 125°F a safe temp for fish?
Seems like it would be simple to adapt to sous vide, and even more foolproof.
Why not 200 F?
It's already going to take the better part of an hour to cook the salmon at 250F, so at 200F will take longer probably. Also, depending on your oven, the lower the temperature the harder it is to hit and keep that low temperature. So when your oven beeps (or whatever) to tell you it's preheated, it doesn't mean it's reached the temperature you set and will stay there, it means that it will keep cycling within a certain temperature range in order to maintain that set temperature on average (hopefully) - some ovens have a very wide temperature range cycle which makes lower temperature oven cooking results inconsistent. Most ovens can nail 250F.
The cat would be happy with it raw.
If anything - just steam the fish (or slow and low pressure cook and steam) - keeping all calories and nutrition - versus roasting - with the same 126F temp - and you will never BAKE !!!! the fish every again. Spoken from the son of a sports commercial salmon fisherman who probably has caught (on line and hook) more salmon than any lay fisherman ever has - and eaten more as well !
Agreed. I've been steaming it as well on the stove top. I wrap each piece in foil and put a little water the bottom of rhe pan. No going back now!
@@barbschultz9323 Its like tasting perfection of moisture and fish oils and PROPER fish meat texture - then chewing on dry (and no shoe polish creamed) "shoe fish." To which I say, "SHOO fish, SHOO !!!!"
I have always (over 50 years) cooked salmon in individual portions with skin on by melting butter in cast iron pan, laying fish skin side down, 1/2 tsp liquid smoked seasoning over top, pour 1/4 cup water around edge, cover with glass lid and cook on med on top of stove until until it turns pink - 2 to 5 min depending on size. Then turn it over, cover and cook 2 more min. Remove lid and use fork to peel off skin. Use spatula to remove and flip over onto plate. Serve with lemon wedges and homemade tartar sauce for those who want it. Thick sour cream, lemon juice, sweet pickle relish, dash of garlic powder. I sometimes use malt vinegar instead of lemon, mayo replaces sour cream, and leave out the pickles.
@@marcellespeake4272 You had me at cast iron ... (drooling) augh-gh-gh-gh-gh .....
That is a bit of a wives tales I think these days. Roasting and all that is just as good, maybe better as it can bring in a bit more of that umami flavor than steaming.
Not to knock steaming, as it has its place but for nutrient values I think that's been debunked at some point.
Cat food lolololsnort
Firstly
Lost me at whole filet.
We use about a pound of salmon for a weeknight dinner. So, no need for whole filet.
I never use sugar on salmon.......use a good Spanish smoke paprika instead
Slow Roasted Salmon. 55-60 Minutes at 250 Degrees? BE CAREFUL that you don't overcook it and it turns out mushy!
You really need to change that eye shadow. It looks like you are recovering from black eyes, or you're stuck in the 90's.
A great general rule is to never comment on a woman's appearance unless asked. This is the nicest way I can say this.
Does it affect the cooking of the salmon?
@@forgeustiss6667 yes
NO FREAKING TEMP!