Slow-Roasted Salmon With Dill And Garlic

Ingredients

• 1 tablespoon packed brown sugar
• 1 1/2 teaspoons kosher salt, divided
• 1 teaspoon dry mustard
• 1 teaspoon granulated garlic
• 1 (2 1/2-pound) skinless center-cut salmon fillet, about 1 1/2 inches thick
• 1/4 cup extra-virgin olive oil
• 2 tablespoons chopped fresh dill
• 2 teaspoons grated lemon zest, plus 1 1/2 tablespoons juice

Instructions

1. Adjust oven rack to middle position and heat oven to 250 degrees.
2. Combine sugar, 1 teaspoon salt, mustard, and granulated garlic in a small bowl. Sprinkle salmon all over with sugar mixture.
3. Place salmon, flesh side up, in a 13 by 9-inch baking dish.
4. Roast until the center is still translucent when checked with the tip of a paring knife and the thickest part registers 125 degrees for medium-rare, 55 to 60 minutes.
5. Meanwhile, combine oil, dill, lemon zest and juice, and remaining 1/2 teaspoon salt in a bowl.
6. Remove dish from oven and immediately pour oil mixture evenly over salmon. Let rest for 5 minutes.
7. Using a spatula and spoon, portion salmon and sauce onto a serving platter.
8. Stir together any juices left in the dish and spoon over the salmon. Serve.

Notes

You can substitute granulated sugar for the brown sugar, if desired. If a 2 1/2-pound salmon fillet is unavailable, use six 6- to 8-ounce skinless salmon fillets instead, sprinkling both sides with the sugar mixture and arranging them side by side, touching, in the baking dish; the cooking time remains the same. Farm-raised salmon is preferred; if using wild salmon, reduce the cooking time to 45 to 50 minutes, or until the salmon registers 120 degrees. If using table salt, use 3/4 teaspoon total, 1/2 teaspoon in step 1 and 1/4 teaspoon in step 3. This recipe was developed using a glass baking dish; if using a ceramic dish or metal pan, check the temperature 10 minutes early. Try to purchase salmon that is 1 1/2 inches thick, as thickness affects baking time.