- 1 1/2 pound salmon filet ideally wild
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons butter
- 1 tablespoon capers
- 1 small lemon juiced, 2-3 tablespoons
- fresh lemon wedges for serving, optional
- 1 tablespoon minced chives
- 1 tablespoon minced flat-leaf parsley
Once I discovered that Slow Roasted Salmon always comes out buttery and meltingly tender, I’ve never looked back. Dinner party elegant, but easy enough for a weeknight it never disappoints.
Brushed with olive oil and seasoned simply with salt and pepper, the salmon fillet cooks low and slow. This recipe has you drizzle the cooked salmon with a silky lemon butter sauce with capers and finish with a shower of fresh chives and parsley. But that’s just one of endless options.
Preheat oven to 275˚F. Line a rimmed baking sheet with parchment paper.
Place salmon filet on prepared baking sheet and brush with olive oil. Season with salt and pepper.
Bake skin-side down 25-35 minutes, until salmon is slightly opaque and there is no resistance when pierced with the tip of a knife. Remove from oven and let stand 5 minutes.
While salmon rests, melt butter in a small skillet over medium heat. Stir in capers and lemon juice. Remove from heat.
Transfer salmon to serving platter and drizzle with melted butter mixture and sprinkle with chives and parsley. Arrange lemon wedges on platter if desired and serve.
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