Thai BBQ Sauce on Slow-Roasted Salmon

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Slow-Roasted Salmon with Thai BBQ Sauce and Swiss Chard

I do like a good char on food and I spend a lot of time on this blog cooking with high heat. Mastering a controlled char on all sorts of food is the sign of a good cook. I can’t tell you how many times I’ve written on this blog how much I love cooking hot and fast. Seared fish is a particular favorite of mine. Especially seared salmon with crispy skin. But if you just can’t give the pan the undivided attention seared fish requires, or you bought skinless salmon fillets then I suggest you try Slow-Roasted Salmon. It’s a forgiving, stress-free method of cooking that makes regular appearances in my kitchen.

The idea is simple. You use a low temperature and cook the salmon a fairly long time (about 25 minutes). When it’s finished a fork inserted in the thickest part of the fish meets with no resistance and the flesh is just beginning to flake when you poke into it. An instant-read thermometer should read no more 120° F.

Slow-Roasted Salmon with Thai BBQ Sauce and Swiss Chard

The results are quite surprising. Slow-Roasted Salmon is incredibly moist with an especially buttery texture which really emphasizes salmon’s inherent richness and big flavor. Qualities I think that beg for something sweet and tangy. Homemade or even good quality store-bought BBQ sauce is the perfect baste for this fish. You can choose something traditional or perhaps give it an Asian vibe as I did. The side dish of chard and barely cooked tomatoes is optional but I like the cross-cultural panache it brings to the plate. GREG

Cherry TomatoesRed ChardSlow-Roasted Salmon with Thai BBQ Sauce and Swiss Chard

Slow-Roasted Salmon with BBQ Sauce

Print This Recipe Total time Yield 6Source Inspired by Sam KassPublished

Choose a homemade or good quality store-bought BBQ sauce without a lot of added sugar and other hard to pronounce additives.

Slow-Roasted Salmon with BBQ Sauce

Ingredients

  • 6 (6-oz) skinless salmon fillets
  • sea salt (as needed)
  • BBQ sauce (as needed)

Directions

Preheat the oven to 250°F. Lay the salmon fillets at least 2 inches apart on a parchment-lined baking sheet and season them with salt. Liberally brush the fillets with BBQ sauce on both sides and place them in the oven on the center rack to roast until the salmon is cooked almost all through at the thickest point, about 25 minutes. You’ll know it’s finished when a fork inserted in the thickest part of the fish meets with no resistance and the flesh is just beginning to flake when you poke into it. An instant-read thermometer should read no more 120° F.

Serve immediately or at room temperature with more BBQ sauce on the side.

Thai BBQ Sauce

Print This Recipe Total time Yield 4-6Published
Thai BBQ Sauce

Ingredients

  • ½ cup oyster sauce
  • ¼ cup honey
  • 3 tablespoon ketchup
  • 2 tablespoon molasses
  • 2 tablespoon sambal olek (or similar chile sauce)
  • 2 tablespoon Asian fish sauce
  • 2 tablespoon fresh lime juice
  • 1 tablespoon soy sauce
  • 5-6 clove garlic (peeled and minced)
  • 3 tablespoon fresh ginger (peeled and minced)
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon dried onion
  • 2 teaspoon dried basil

Directions

Add all ingredients to a non-reactive bowl and stir to fully combine. Set the sauce aside for 1 to 2 hours to allow the flavors to meld. The sauce may be stored covered in the refrigerator for one week.

Swiss Chard with Cherry Tomatoes

Print This Recipe Total time Yield 4-6Source Adapted from Sam KassPublished
Slow-Roasted Salmon with BBQ Sauce

Ingredients

  • 1 bunch Swiss chard (wash, dried, and stems lightly trimmed)
  • 2 ounce
  • 2 clove garlic (peeled and thinly sliced)
  • ½ teaspoon fine sea salt
  • 12-18 cherry tomatoes (halved)

Directions

Coarsely chop the Swiss chard leaves and stems crosswise into 1 to 2-inch thick ribbons. Heat the olive oil in a large skillet over medium heat. Once the oil gets very hot stir in the chard, garlic, and salt. Cook, stirring often until the leaves are tender and the stems are tender-crisp about 4 minutes. Stir in the halved cherry tomatoes and remove from heat. Serve immediately.