Cooking salmon on a low temperature for a longer time creates the most succulent, moist result.  It’s also quite goof proof - you can leave it in 5 minutes more or less of the recommended hour and it still comes out great.  For some reason, salmon seems to be the only type of fish that cooks well with this method and the fattier farm raised salmon, rather than the wild, also works best.

The great thing about cooking salmon this way is that you can vary it with whatever flavorings you choose.  Just before the picture above, we took off some lemon slices and dill.  I’ve used ginger, wasabi paste, lots of different types of herbs and even different citrus.  You can also vary the flavors with various peppers and salts.

Slow Cooked Salmon

1 piece of salmon fillet
Salt and pepper
Additional flavorings

Preheat the oven to 225 degrees.  In a baking dish, place the salmon fillet.  Generously salt and pepper the salmon.  Add additional herbs, citrus or other flavorings as desired.  Cover and bake for about 1 hour.