Slow Roasted Salmon

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Prepared by Sarah Stegner Chef, The Dining Room at The Ritz-Carlton Chicago (A Four Seasons Hotel)

Yield: Serves 8 - 10



  • 1 salmon (9-12 lbs.) scaled trimmed and deboned
  • 2 T olive oil
  • salt
  • fresh ground white pepper


  1. Preheat the oven to 225. Shape salmon on a greased baking sheet. Brush the salmon with olive oil and sprinkle with salt and pepper. Bake for 20 to 25 minutes. Carefully transfer to a large serving platter using 2 spatulas. Serve warm.