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Author Notes: I fell in love with Samin Nosrat's slow-roasted salmon from Salt Acid Fat 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
- 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
- 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 and 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Hands-Off Recipe