Slow-Roasted Salmon With Cabbage, Bacon & Dill

Recipe by Chef Kate
READY IN: 50mins


  • 1
    head savoy cabbage (3/4 head regular green cabbage can be substituted)
  • 6
    slices bacon, cut into 6 to 8 pieces each
  • 1
    onion, cut into small dice
  • 1
    cup water (plus additional if needed)
  • 24
    ounces salmon fillets, skin removed
  • 1
    teaspoon chopped fresh dill (plus additional for garnish)
  • 4
    tablespoons extra virgin olive oil (plus additional for drizzling over finished dish)
  • 4
    teaspoons butter
  • 1
    lemon, juice of
  • salt and pepper


  • Halve the cabbage lengthwise, cut out the core, then remove the leaves and slice them into 2-1/2-inch squares.
  • Preheat the oven to 250°F.
  • Place the bacon in a medium sauce pot over medium heat. Render the bacon until cooked but not crispy.
  • You should have approximately 2 ounces (4 tablespoons) fat; if you have more, discard the excess.
  • Add the onion and sauté for 1 minute.
  • Add the cabbage and water and let simmer uncovered until the cabbage is tender, about 15 minutes.
  • If all the water evaporates during cooking, add more as needed until the cabbage is very tender.
  • Meanwhile, place the salmon fillets on a nonstick sheet pan.
  • Drizzle 1 tablespoon of the olive oil over each fillet.
  • Season with salt, pepper, and half the dill. Top each fillet with a teaspoon of butter and place in the oven.
  • Cook 15 to 18 minutes for medium rare, 21 to 24 minutes for medium (depending on the thickness of the fish), and if you cook it any longer than that, I can't be held responsible.
  • When the cabbage is meltingly soft and tender, season with salt, pepper, and the rest of the dill.
  • Keep warm while the salmon finishes cooking.
  • Remove the salmon from the oven and drizzle with the lemon juice.
  • To serve:.
  • Divide the cabbage between four dinner plates, top with the salmon fillets, and drizzle a little more olive oil over the fish.
  • Season with freshly ground pepper, sprinkled on and around the fish.
  • Garnish with additional fresh dill, if desired, and serve.