I came across this recipe in Matthew Kenney’s “Big City Cooking.” It’s actually called slow- roasted salmon but that is decieving as it is marinated for a while but not slow roasted. The flavors were great. I charred it a bit but you don’t have to.
- 4 salmon fillets, 6 to 7 ounces each, skin removed (your fishmonger can do this)
- 2 tablespoons extra-virgin olive oil, plus additional for brushing fillets
- 2 teaspoons ground cardamom
- 1 cup plain yogurt
- 2 tablespoons honey
- Kosher salt
- Coarsely ground black pepper
Brush the top of each fillet with olive oil and sprinkle evenly with the cardamon. Place fillets side by side in a large glass baking dish or a platter.
In a small bowl, mix yogurt and honey and spoon liberally over the top of each fillet. Wrap the baking dish tightly in plastic wrap and refrigerate for at least 3 hours and up to 6 hours (any longer and the yogurt will begin to break down the fish).
Unwrap the salmon and brush off excess yogurt. Season with salt and pepper.
Heat the 2 tablespoons olive oil over medium-high heat in a large skillet (preferably nonstick, with an ovenproof handle) and sear the salmon on one side until it begins to carmelize, 2 to 3 minutes, or until the salmon is pink, translucent, and lightly cooked through; or for approximately 8 minutes, until it is entirely cooked through, depending on desired doneness.
Place each fillet on a warmed plate. Serves 4.