Slow-Roasted Salmon with Parsley and Cayenne

Name: Slow-Roasted Salmon with Parsley and Cayenne
Ingredients: 1 tablespoon, packed brown sugar; 1 1/2 teaspoons, kosher salt, divided; 1/2 teaspoon, cayenne pepper; 1 (2½-pound) skinless, center-cut salmon fillet, about 1½ inches thick; 1/4 cup, extra-virgin olive oil; 2 tablespoons, chopped fresh parsley; 2 teaspoons, grated lemon zest plus 1½ tablespoons juice

Main Courses
Fish & Seafood
Easter

By Alli Berkey ･ Appears in Cook's Country October/November 2019

The secret ingredient for supermoist, perfectly cooked salmon? Time.

SERVES 6

TIME 1½ hours

Slow-Roasted Salmon with Parsley and Cayenne

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