Trinidad Slow Salmon
Low-temp Trinidad-spiced salmon with roasted veggies. Easy one-dish dinner, 275°F for about 20 minutes. Minimal cleanup.
I started slow roasting with tri tips, which can get tough very easily when roasted quicker. I then looked for similar approaches with salmon. The Trinidad spice blend is absolutely perfect for this. Another advantage: with slow-roasted vegetables (notes included) this is a VERY easy one-dish dinner with very, very simple cleanup. Nothing gets hot enough to brown, but that's fine with fish.
Submitted by: Craig Lewis from Las Cruces, NM
Yield: 1
- Roast salmon low and slow at 275°F for a tender, unctuous result. Timing varies by thickness.
- Use Trinidad lemon-garlic seasoning on fish and oil or butter on vegetables; pre-roast tomatoes and zucchini 15 minutes.
- Pick sturdy fresh vegetables (corn off the cob, zucchini, tomatoes, asparagus). Avoid canned corn.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
More About This Recipe
Frequently Asked Questions
What is Trinidad Lemon-Garlic Seasoning and can I substitute it?
It is a bright mix of lemon, garlic, salt, and herbs that boosts seafood. If you do not have it, combine lemon zest or lemon pepper, garlic powder or minced garlic, salt, pepper, and a pinch of paprika or dried herbs. Any lemon-garlic seafood blend will work.
What oven temperature and cooking time should I use?
Preheat the oven to 275 degrees F and roast the salmon about 20 minutes after adding it to the pan. Thicker steaks may need a couple more minutes. For tomatoes or zucchini, put them in 15 minutes before the fish. Add corn or asparagus when the salmon goes in.
How do I tell when the salmon is done?
Look for fat gently emerging and flesh that flakes easily with a fork. For a tender, slightly pink center aim for about 125 to 130 degrees F. For fully cooked, 145 degrees F is the safe USDA temperature. Use an instant-read thermometer for best results.
Can I use frozen salmon?
Yes, but thaw it completely and pat it dry before seasoning. Thawed fish roasts more evenly and helps the seasoning stick.
Which vegetables work best and how should I prepare them?
Choose firm fresh vegetables: corn cut off the cob, zucchini, tomatoes, or asparagus. Dress zucchini, tomatoes, and asparagus with olive oil and seasoning; use butter on corn. Roast tomatoes and zucchini 15 minutes before the fish. Add corn and asparagus when you put the salmon in.
Do I need to brown or sear the salmon first?
No. This recipe is about low heat, so browning does not occur. If you want a crispy skin, sear the skin side in a hot pan for 1 to 2 minutes before transferring to the oven. That adds an extra step but is optional.
How should I store and reheat leftovers?
Refrigerate leftovers in an airtight container for 2 to 3 days. Reheat gently at 275 degrees F for 6 to 10 minutes or use a quick microwave burst to avoid drying the fish. You can also enjoy cold flaked salmon in salads.
What is Trinidad Lemon-Garlic Seasoning and can I substitute it?
It is a bright mix of lemon, garlic, salt, and herbs that boosts seafood. If you do not have it, combine lemon zest or lemon pepper, garlic powder or minced garlic, salt, pepper, and a pinch of paprika or dried herbs. Any lemon-garlic seafood blend will work.
What oven temperature and cooking time should I use?
Preheat the oven to 275 degrees F and roast the salmon about 20 minutes after adding it to the pan. Thicker steaks may need a couple more minutes. For tomatoes or zucchini, put them in 15 minutes before the fish. Add corn or asparagus when the salmon goes in.
How do I tell when the salmon is done?
Look for fat gently emerging and flesh that flakes easily with a fork. For a tender, slightly pink center aim for about 125 to 130 degrees F. For fully cooked, 145 degrees F is the safe USDA temperature. Use an instant-read thermometer for best results.
Can I use frozen salmon?
Yes, but thaw it completely and pat it dry before seasoning. Thawed fish roasts more evenly and helps the seasoning stick.
Which vegetables work best and how should I prepare them?
Choose firm fresh vegetables: corn cut off the cob, zucchini, tomatoes, or asparagus. Dress zucchini, tomatoes, and asparagus with olive oil and seasoning; use butter on corn. Roast tomatoes and zucchini 15 minutes before the fish. Add corn and asparagus when you put the salmon in.
Do I need to brown or sear the salmon first?
No. This recipe is about low heat, so browning does not occur. If you want a crispy skin, sear the skin side in a hot pan for 1 to 2 minutes before transferring to the oven. That adds an extra step but is optional.
How should I store and reheat leftovers?
Refrigerate leftovers in an airtight container for 2 to 3 days. Reheat gently at 275 degrees F for 6 to 10 minutes or use a quick microwave burst to avoid drying the fish. You can also enjoy cold flaked salmon in salads.
Please make this yummy salmon dish for the kids :-)