Ingredients for Slow Cooked Salmon
- Salmon Fillets
- Salt & Freshly Ground Black Pepper
- Pilsner Beer
- Fresh Tarragon
- 1 tablespoon lemon juice
- 1/4 cup chopped yellow onion
- Peppercorn
- 1 tablespoon olive oil
- Whipping Cream
- 1 tablespoon chopped fresh parsley
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How to Make Slow Cooked Salmon
- Preheat oven to 225°F (110°C).
- Season two 6-ounce salmon fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place in an ovenproof baking dish.
- In a small saucepan, combine 1/2 cup beer, 2 tablespoons chopped fresh tarragon, 1 tablespoon lemon juice, 1/4 cup chopped yellow onion, 1/2 teaspoon black peppercorns, and 1 tablespoon olive oil.
- Bring to a boil, then reduce heat and simmer until the liquid is reduced by half (about 5-7 minutes).
- Pour the beer mixture evenly over the salmon fillets in the baking dish.
- Bake for 20 minutes, basting once halfway through, or until the salmon is cooked through but still slightly pink in the center. Internal temperature should reach 145°F (63°C).
- Carefully remove the salmon from the oven and transfer to a serving plate.
- Pour the remaining basting liquid from the baking dish into a small saucepan over medium-high heat.
- Reduce the sauce until about 1/4 cup remains (about 5-7 minutes).
- Stir in 1/4 cup heavy cream. Bring to a simmer and cook until slightly thickened, about 2 minutes.
- Drizzle the thickened sauce over the salmon.
- Garnish with 1 tablespoon chopped fresh parsley before serving immediately. Serve with garlic mashed potatoes and green beans.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
4g
Fat
44g
Carbs
3g
