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Slow Roasted Wild Salmon with Mango-Cucumber Salsa


Pamela Salzman is a cooking instructor in the Los Angeles area who focuses on whole, seasonal, and locally-grown organic foods. Her growing popularity among Hollywood celebrities led to a glowing profile in Elle magazine.

Pamela's website – Kitchen Matters – focuses on recipes taught in her classes, as well as nutrition education. 

As she says about this recipe, “I find wild fish to be a little tricky to get just right where it's still moist and succulent, as opposed to tough and dry. Slow roasting is a dream and results in the most velvety salmon.” 

“My son says he also likes this method because the house never smells like fish afterwards. It's truly the perfect way to cook wild salmon!”

“By cooking the salmon at a super low temperature (250 degrees) for a longer period of time, the fat just kind of melts into the fish and you don't dry it out the way you might at 400 degrees which can cause the proteins to seize up a bit.”

Slow Roasted Wild Salmon with Mango-Cucumber Salsa
Serves 4-6

For the salsa
1/2 cup diced cucumber (if you use Persian or Hothouse cucumbers you can leave the seeds and skin on)
1 mango, firm but ripe, peeled and diced
1/2 jalapeño, minced, seeds removed for less heat
1 scallion, finely chopped or 3 Tablespoons finely diced red onion (or to taste)
1 Tablespoon fresh lime juice
1/4 cup fresh cilantro leaves, chopped (tender stems are okay)
Sea salt and freshly ground black pepper to taste

For the salmon
24 ounce fillet of wild salmon or four 6 oz fillet portions (leave out of refrigerator 20 minutes before roasting)
Salt and freshly ground black pepper

Preheat oven to 250 degrees.
  • Line a large rimmed baking sheet with parchment paper. Place the salmon on the baking sheet and drizzle with enough olive oil to coat the top of the fish lightly. You can use your hands to oil the fish. Sprinkle with sea salt and pepper to taste.
  • Bake for 25-35 minutes or until center of salmon is rare and starting to flake when you poke it with a paring knife. The amount of time it takes to cook the salmon perfectly depends on the temperature of the fish when you place it in the oven and the thickness of the fish*.
  • While the salmon cooks, prepare the salsa. Mix all the salsa ingredients in a medium nonreactive bowl and toss to combine. Season with salt and pepper to taste.
  • Serve salmon warm, room temperature or cold with salsa.

*Or roast it until the thickest part registers 125 degrees on an instant read thermometer. If you use individual fillets, adjust cook time accordingly. Six-ounce fillets will take about 20 minutes. 
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