Roasted King Salmon

Preparation info
    • Difficulty

      Easy

Appears in

By Brent Savage

Published 2010

  • About

Ingredients

  • 1.2 kg (2 lb 10 oz) piece of king salmon fillet, skin on and pin-boned
  • 9

Method

Remove the skin from the salmon and refrigerate the fillet until required. Rinse and remove any scales from the skin. Place on a baking tray lined with baking paper and dry in a dehydrator at 60°C (140°F) for 5 hours. Alternatively, place in the oven on the lowest temperature and leave until completely dry.

Meanwhile, heat a saucepan of water to 68°C (154°F). Cut the fillet into 6 equal