I fell in love with Samin Nosrat's slow-roasted salmon from Salt, Fat, Acid, Heat and wanted to combine it with my other favorite fish recipe, Grace's Ginger Scallion Fish. This recipe is the delicious result! Note: The ginger scallion flavor is pretty mild. If you want more of a punch, chop up the ginger and scallions before adding to the baking dish. —Joy Huang | The Cooking of Joy
Test Kitchen Notes
Joy Huang is no stranger to Food52. She’s contributed recipes for years and even won two contests: Tofu and Thanksgiving Leftovers. For Your Best Hands-Off Recipe contest, she merged two favorite recipes. The first, Slow-Roasted Salmon from Samin Nosrat’s Salt, Fat, Acid, Heat. The second, her own recipe, Grace’s Ginger Scallion Fish. Sally Schneider introduced us to slow-roasting salmon back in 2015 (we thought it was totally Genius). This recipe ups the ante—and by that we mean, drops the temperature, from 275° F to 225° F, yielding a buttery fish that is all but impossible to overcook. A few notes from our testing: The sauce is salty and intense. Serve with unseasoned rice or noodles, to slurp up all that goodness. As Joy notes, the fish will turn out quite translucent. It’s still cooked, though (trust us, we checked). We like the recipe best when the ginger and scallion greens are both chopped. We also opted to reserve the scallion whites, finely chop them, and sprinkle on top as a crunchy, fresh garnish. —The Editors
salmon fillet, skin on
rice wine (if you don't have any, just use more water)
scallions (about 6 ounces), green parts only
1 to 2
inches fresh ginger, thinly sliced
In This Recipe
Preheat the oven to 225° F.
Combine the sugar, soy sauce, rice wine, and water and heat for 1 minute in the microwave. Stir to dissolve the sugar.
Line a small baking dish with the scallions and ginger and place salmon on top, skin side down. Season the salmon liberally with kosher salt and coat with oil. Pour the soy sauce mixture over the fish.
Roast the salmon for about 50 minutes, or until a thermometer stuck into the thickest part reads 110-120° F. The fish should still look a lot like how it did when it went in (so, almost translucent). If you don't have a thermometer, check for doneness by poking the thickest part; it will start to flake once it is ready.
Serve with rice and spoon some of the sauce on top for extra saucy goodness.