Slow Roasted Salmon
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.
- Salmon: Ideally a wild salmon fillet of uniform thickness. A tail cut works just fine, but the thinner areas will cook more than the thickest parts. Salmon varieties to look for: King Salmon (also called Chinook Salmon), Coho Salmon, or Sockeye Salmon.
- Olive Oil: Your favorite extra-virgin variety.
- Kosher Salt and Freshly Ground Black Pepper
- Butter: Salted or unsalted butter – whatever you have on hand.
- Capers: Ideally tiny, firm, flavorful non-pareil capers, rinsed and drained.
- Lemon: You’ll need one lemon to juice for the sauce and a second if you’d like to serve your salmon with lemon wedges.
- Chives: Look for perky, deep green chives.
- Parsley: Fresh flat leaf or curly parsley – use the variety you like best.
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.