Source: NYT Cooking
Ingredients
- Salmon filet
- Kosher salt
- 1/2 cup olive oil
- 2 teaspoons red pepper flakes
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper, smashed
- English or Person cucumber
- Feta cheese, crumbled
Instructions
Preheat oven to 300 degrees. Take salmon filet out of fridge, pat dry, remove skin (if preferred), and salt lightly. Set aside for a few minutes.
Heat up a cast-iron or other oven-proof skillet, large enough to hold salmon, over low heat. Add olive oil and all spices, including 1 teaspoon salt, and stir to combine. Heat slowly for about 5 minutes until oil is fragrant and lightly simmering. Turn off heat.
Once the oven is preheated, place salmon in the oil, flesh-side up. Spoon some of the oil over the fish, then bake for 20-25 minutes. Baste is once or twice during cooking with the oil, and remove once cooked to your preference (or when thermometer reads 120 degrees in thickest part).
While the fish is cooking, thinly slice the cucumber and lightly salt it.
Remove the fish from the over and baste once more time in the cooking oil. Top with sliced cucumbers and crumbled feta. Serve with a crusty bread or focaccia for dipping in the excess oil.
Rachel’s
Secrets of Success
This is my go-to simple salmon preparation. I prefer it hot out of the oven and served in the cast-iron baking dish, but you can let it cool to room temperature before serving, or cold as leftovers the next day (especially over Caesar salad). For the spices, use whatever you prefer – I often add Aleppo pepper in addition to red pepper flakes, and usually some turmeric as well; the original recipe calls for coriander and fennel seeds.
Cooking with the Claremons 
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