Slow-Roasted Salmon

Source: NYT Cooking Ingredients 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 Read.