Slow Roasted Salmon Filet with Sweet and Tart Ponzu Sauce

Prep Time: 15 minutes

Cook Time: 25-35 minutes

Yield: 4-6 servings


for the salmon

2 ½ lb. filet of salmon, skin on (preferable wild, but responsibly farmed is OK)

3 Tbsp. olive oil

sea salt and pepper

2 scallions, sliced (optional for garnish)

1 Tbsp. sesame seeds (optional for garnish)

for the ponzu sauce

2” piece of ginger, grated finely

2 small garlic cloves, grated finely

2 limes, juiced

2 Tbsp. tamari or soy sauce

3 Tbsp. olive oil

1 tsp. maple syrup

½ tsp. toasted sesame oil


1. Preheat oven to 275° F. Remove salmon from fridge, pat dry with paper towels, place on a parchment lined rimmed baking sheet. Drizzle oil over salmon to coat and sprinkle with salt and pepper to taste. Allow salmon to rest and come to room temperature – about 20 minutes.

2. While salmon is resting, prepare ponzu sauce – combine garlic, ginger, lime juice, tamari, olive oil, maple syrup and sesame oil in a mason jar and shake until mixed completely. Set aside.

3. Place salmon in oven and roast for 25 minutes. At the 25 minute mark, check fish for doneness. For medium rare, an instant read thermometer should read an internal temp of 125°F in the thickest part of the filet. If it’s not done, return to oven and recheck temperature in 5-minute increments.

4. Once salmon is done to your liking, remove from oven, place on serving plate and break into individual serving sized pieces. Pour ponzu sauce over fish and garnish with sliced green onions and sesame seeds if you’d like.

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