Slow Cooked Salmon


  • 1 slice bread
  • 1/4 cup hazelnuts
  • 1 tsp oil
  • 2-3 pound salmon fillet skinless, boneless
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1 cup coarsely chopped fresh herbs a mix of parsley, tarragon, chives, and chervil


  • Combine the bread and hazelnuts in a food processor and process until ground together.
  • Heat the oven to 200 degrees.
  • Oil your platter or pan with 1 tsp oil and put the salmon on it. Sprinkle with half the salt and pepper, then turn over and sprinkle the other side with salt and pepper. (Mine had skin on it last night so I just cooked it skin side down.) Sprinkle the hazelnut breadcrumbs over the top. Bake for 45 minutes to an hour. He likes it slightly rare so says 45 minutes. I like mine done so do an hour.