Slow Cooked Salmon with Lemon Relish

Adapted from Alice Water’s Chez Panisse Café Cookbook

Serves: 4

Prep time: 90 minutes for salmon to cook, 10 minutes to assemble the lemon relish


  • 4 servings of salmon fillet, about 1/12 pounds
  • salt and pepper to taste
  • olive oil for brushing on baking pan and salmon


  1. Preheat oven to 200 degrees.
  2. Put a pan of warm water into the oven, on the bottom rack, to keep the moistness in the salmon.Slow Cooked Salmon with Lemon Relish on America's Table
  3. Brush down the baking pan with olive oil, place salmon in pan and brush salmon with oil as well.
  4. Salt and pepper to taste. Allow 1 – 1 ½ hours for salmon to cook through slowly.
  5. The salmon will be done with it is slightly firm to the touch and the fish juices are running out of the fish.
  6. Do not over cook.Slow Cooked Salmon with Lemon Relish on America's Table

  8. Serve topped with lemon relish.



  • 1 large lemon, peeled so that skin is very thin and minced into small pieces
  • 2 tablespoons finely-chopped parsley
  • salt and pepper to taste
  • ¼ cup olive oil
  • 1 tablespoon white wine vinegar
  • Squeeze of lemon juice
  • 1 diced shallot


  1. In a small mixing bowl, combine shallot, vinegar, squeeze of lemon and salt and pepper.
  2. Trim pulp from lemon skin and mince skin finely. Add lemon pieces, parsley and olive oil to shallots and adjust seasoning. Use as an accompaniment to the salmon. Serve.

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