We eat a lot of Salmon for dinner. Sometimes I grill it and sometimes I roast it in butter. It can be poached and it can be pan seared. But, I recently came across another way to cook it, Slow-Roasted Salmon, and it blew my mind.

Cooking salmon is not hard. But, one does tend to worry about over-cooking it, especially because of the price tag. Nothing worse than ruining an expensive piece of fish (or meat for that matter) by over cooking it.

Good News! This newest method I found is foolproof.

I was thumbing through my new favorite cookbook, Salt, Fat, Acid Heat and came across this recipe for Slow-Roasted Salmon. It is a very simple, straightforward method of cooking your salmon and the result is a buttery-textured salmon that literally melts in your mouth. It’s fantastic!

Next time you have a big piece of really nice salmon, give this a try. You’ll never go back to your old method…

Slow-Roasted Salmon
Yields 4 to 6 servings
Adapted from Salt, Fat, Acid Heat by Samin Nosrat

Ingredients
1 2 lb. piece fresh salmon
Lemons, sliced thin

Directions
Preheat oven to 225º F.

Line a cookie sheet with parchment paper. Arrange lemon slices in the middle of the cookie sheet to create a bed for the salmon. Place salmon on top of the lemons, skin side down.

Season the salmon with salt and/or the spice run of your choice. I prefer the Napa Valley Spice Rub from Whole Spice.

Put the fish in the oven and roast for 50 to 55 minutes. The salmon will be opaque and just start to flake when it is done.