Slow Roasted Coconut Oil Infused Salmon

We love Salmon!  But we don’t enjoy Salmon that has been cooked too long and is very dry.  Slow roasting makes the moistest Salmon we’ve ever eaten.

I started off with a fresh piece of Scottish Loch Duart Salmon that we purchased from Groomer Seafood in San Antonio.

A Northern Scotland fishery raises a remarkable cold water Salmon that is an award winner with a taste very similar to wild Atlantic Salmon. The Salmon was awarded the French Label Rouge and true artisan techniques and innovation led to the award. The end product is delivered fresh to Groomer Seafood in San Antonio.

Slow Roasted Coconut Oil Infused Salmon

Ingredients

1 (2 lb) Fresh Salmon Filet, skin removed
1/2 teaspoon Kosher Salt
1/4 teaspoon Fresh Ground Pepper
3 tablespoons unrefined Coconut Oil, melted
1 fresh Lemon, grated lemon peel and juice
1/2 teaspoon fresh Ginger, grated
3 tablespoons Scallions, sliced

Directions

Heat oven to 275F degrees. Coat cookie sheet with some of the melted coconut oil.

Place the Salmon on the cookie sheet and sprinkle with the salt and pepper. Bake 20 minutes.

Meanwhile, combine coconut oil, lemon peel, lemon juice, and ginger in a food processor or blender, and mix until blended.

Remove the Salmon from the oven and pour the coconut oil mixture over the Salmon. Sprinkle the scallions on top and place back in the oven and bake for an additional 15 minutes or until using a fork, the Salmon flakes.

Tagged as: Coconut Oil, Fresh Salmon, Ramona Werst, Real Texas Recipe, Real Texas Recipes, Salmon, Salmon Recipes, Scottish Loch Duart Salmon, Slow Roasted Salmon, texas cooking, Texas recipe