Slowly oil-poaching salmon in a low oven ensures super-moist fish cooked to perfection. The oil is infused with fragrant Turkish spices that impart a subtle warmth to the fish. It may seem like a lot of oil, but you can refrigerate it after poaching and use it again within a week. Allow it to cool completely and discard the garlic before storing.
1 portion king salmon (or coho or sockeye) (10 to 12 ounces), skin and pin bones removed Available in Our Premium Seafood Subscription Box
Salt and freshly ground pepper
½ cup plus 1 tablespoon extra virgin olive oil
2 teaspoons sweet paprika
1 teaspoon ground cumin
½ teaspoon Aleppo pepper flakes or crushed red pepper flakes, or to taste (optional)
1 bay leaf, preferably Turkish
1 large garlic clove, smashed
8 ounces mini bell peppers, halved lengthwise, stemmed, and seeded
Crusty bread and lemon wedges for serving
Prep the Salmon and Spices
Preheat the oven to 300°F with a rack in the center position. Pat the salmon dry, then season all over with salt and pepper.
In an ovenproof skillet just large enough to hold the salmon, combine ½ cup oil, the paprika, cumin, Aleppo pepper flakes, bay leaf, and garlic and set over medium heat. Cook, shaking the pan occasionally, until fragrant and lightly simmering.
Add the Salmon
Remove from the heat, add the salmon to the skillet and spoon the oil over the salmon. Transfer the skillet to the oven and roast, basting with the oil several times, until the flesh flakes easily around the edges and an instant read thermometer inserted into the thickest part of the salmon registers 125°F, 15 to 20 minutes depending on thickness of the fillet.
Cook the Peppers
Meanwhile, in a medium skillet, heat the remaining 1 tablespoon oil over medium-high heat until shimmering. Add the bell peppers and cook, stirring occasionally, until softened and lightly browned in spots, 8 to 10 minutes. Season with salt and pepper.
Finish and Serve
Use a slotted spatula to divide the salmon between plates. Serve with the sautéed peppers, crusty bread, and lemon wedges.
Wild-Caught Sampler Box
Pair it Up
Look for a full-bodied white with a hint of acid to balance the richness. An unoaked chardonnay, chenin blanc, pinot gris, or dry riesling are great choices.
Level It Up
Use smoked paprika instead of sweet paprika for subtle smoky undertones, plus a pinch of turmeric for color and anti-inflamatory benefits.
Change It Up
Add the salmon to beaten eggs and bake in muffin cups for these mini breakfast fritattas.
Lighten It Up
Heart-healthy olive oil and omega-3-rich, wild-caught salmon is a winning combination. The spices in this dish have natural immune-boosting and antioxidant properties, and red pepper has been shown to enhance metabolism.