Slow Roasted Salmon in Parchment

Step 1: Preheat oven to 275°.

Step 2: Heat 2 Tbsp. oil in a large skillet over medium-low. Add onion, bay leaf, and a pinch of salt and cook, stirring often and reducing heat if onion is browning too fast, until onion is golden brown, 25–30 minutes.

Step 3: Add olives, capers, raisins, and 2 Tbsp. water to skillet and cook, stirring occasionally, until olives are softened, about 4 minutes. Add rum and cook until liquid is evaporated, about 5 minutes. Remove skillet from heat and stir in lime juice and 1 Tbsp. water. If needed, add a splash or two more of water so mixture is saucy; season with salt.

Step 4: TO MAKE AHEAD: Sauce may be refrigerated up to 2 days. Before using, add water to loosen it if it looks dry.

Step 5: Season salmon with salt and pepper. Cut four large sheets of parchment paper. Working with 1 sheet, spoon one-quarter of sauce onto the center of paper; scatter 1 Tbsp. cilantro over. Create a well in the sauce the size of a salmon fillet and place fish in well; drizzle with oil. Gather edges of parchment up and over salmon and tie tightly closed with kitchen twine. Set on a rimmed baking sheet. Repeat with remaining parchment paper, sauce, salmon, and 3 Tbsp. cilantro.

Step 6: TO MAKE AHEAD: Packets can be refrigerated up to 8 hours. Remove from fridge 30 minutes before cooking.

Step 7: If packets have not been refrigerated, bake them until salmon is cooked through, 20–22 minutes for medium (bake 2 minutes longer for well-done). If cold, add 3 to 4 minutes to cooking time. Remove from oven and let salmon steam in packets 2 minutes. Unwrap and top with more cilantro. Serve with lime wedges for squeezing over.