Slow Cooker

Slow-Roasted Ginger Scallion Salmon (Samin Nosrat's Recipe)

January 17, 2018
17 Ratings
Photo by Julia Gartland
  • Serves 2
Author Notes

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

What You'll Need
  • 1 pound salmon fillet, skin on
  • 2 tablespoons sugar
  • 4 tablespoons soy sauce
  • 2 tablespoons rice wine (if you don't have any, just use more water)
  • 2 tablespoons water
  • 1 bunch scallions (about 6 ounces), green parts only
  • 1 to 2 inches fresh ginger, thinly sliced
  • kosher salt
  • vegetable oil
  1. Preheat the oven to 225° F.
  2. Combine the sugar, soy sauce, rice wine, and water and heat for 1 minute in the microwave. Stir to dissolve the sugar.
  3. 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.
  4. 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.
  5. Serve with rice and spoon some of the sauce on top for extra saucy goodness.
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27 Reviews

FrugalCat March 2, 2022
This was great with turbinado sugar and rice vinegar.
Vivienne January 2, 2021
Fabulous. Didn't have red wine open so used dry sherry. Also used a citrus ponzu instead of soy sauce. No problem with "extra" sauce. We used it to dip our potstickers! Will call this a definite keeper.
Linda D. July 29, 2020
Thank you so much, Joy. The salmon was terrific! The temperature choices on my convection oven were 150 or 275 degrees. Since I was baking a larger piece of salmon, I took the chance that baking it for 50 minutes at 275 would not be a problem, and it was not. The fish was delicious! I did double the ingredients for the soy sauce mixture.
rlsalvati May 9, 2020
Really good. I added plenty of ginger so I chopped some extra for the top of the salmon, scattered on after pouring the sauce over. The scent of this is amazing. Served with brown rice, delicious with the sauce spooned over.
Rochelle February 2, 2019
This was delicious! Not really surprised as I routinely make your steamed ginger scallion fish.
1.5 pounds of salmon and 50 minutes was perfect. Can anyone tell me how to avoid all that white stuff leaching out of the fish? I thought it was from high heat cooking, but it happened using this low heat technique as well. The salmon was fresh and organic.
Jayne September 30, 2019
Marinating salmon 15-30 minutes should take care of that white stuff which is coagulated protein, albumin. There will be more of it at the surface if the salmon is overcooked. Marinating makes a difference.
Lyngo March 5, 2022
I would add that using wild caught instead of farmed salmon will make a big difference.
beaconny October 23, 2018
Looks great. I am feeding 6 hungry eaters. Any thoughts on a bigger piece of salmon? Anyone try this?
lgoldenhar August 26, 2018
I finally had the chance to make this. So good and so easy. I also love the use of the green part of the scallions. I am always trying to find use for those.
Marcy March 20, 2018
Just dropping in to thank you, this recipe is wonderful - I had planned to take the leftovers for lunch today and my husband got to them before I could even pack them up!
Joy H. March 20, 2018
Haha, always a hazard! Glad you liked it! =)
Liz W. March 11, 2018
50 minutes in my oven and it the temp was right. This is the most tender, moist and flavorful salmon. Next day, we had the leftover salmon on salad. I added a little rice wine vinegar to the remaining sauce for the salad dressing. Simply Delish! Joy, you hit a high note here. Thank you for sharing.
Joy H. March 11, 2018
You're welcome! So glad you liked it!
Babcia March 2, 2018
Joy, really 50 minutes? Seems so long.....
Joy H. March 2, 2018
That's how long it takes in my oven set at 225 F, but feel free to check for doneness earlier than that!
Rhonda35 March 1, 2018
This has "yum!" written all over it! Good luck, Joy!
Joy H. March 1, 2018
Thank you!
Leith D. March 1, 2018
I made this last night and it was amazing! A huge hit.
Joy H. March 1, 2018
Yay, so glad you liked it! =)
bugbitten February 26, 2018
Maybe I'm the last one to get it, but "The Cooking of Joy" does make me laugh, and realize that that is my very own life goal.

I'm checking out your recipe because my wife is starting to get interested in the savory side of the kitchen. Thank you!
Joy H. February 26, 2018
Haha, you're welcome!
Juno S. February 3, 2018
Like a good book, I savor every bite of this dish slowly, deliberately, in the barely controlled ecstasy one would expect of a food critic imprisoned on death row eating his last meal after years of failed appeals and bland prison food. I like to call Joy’s recipe, “Don’t Rushdie Salmon”. Thank you.
Joy H. February 3, 2018
Hahahahahahahaha, you’re welcome.
Jean K. February 3, 2018
This recipe got all my picky kids not just eating salmon but ASKING for salmon.
Joy H. February 3, 2018
Wow, high praise indeed! :)
Susan K. January 24, 2018
This is my favorite salmon recipe! It always comes out moist and consistently baked. I chopped up the ginger and added to the sauce for a more gingery taste.
Joy H. January 24, 2018
Thanks, Susan! I love the tip of chopping up the ginger!