Slow-Roasted Salmon with Salsa Verde

Ingredients

• ·1.5 lb salmon fillet (skin on)
• ·1 tsp kosher salt
• ·2 tbsp olive oil (divided)
• ·1 cup parsley leaves (finely chopped)
• ·2 tbsp capers (chopped)
• ·1 shallot (minced)
• ·1 tbsp red wine vinegar

Steps

1. 01Heat oven to 250°F. Season 1½ lb salmon all over with 1 tsp salt and rub with 1 tbsp olive oil.
2. 02Place skin-side down on a parchment-lined sheet pan. Roast 25–30 minutes until just opaque at the center.
3. 03While salmon roasts, combine parsley, capers, shallot, red wine vinegar, and remaining 1 tbsp olive oil in a small bowl.
4. 04Season salsa verde with salt and a grind of pepper. Spoon over salmon to serve.

Community discussion (3)

• Marcus T.

  cooked this▲ 384 months ago

  Game changer. I never cook salmon high-heat anymore — this method is foolproof and the texture is silk.

• Priya R.

  cooked this▲ 244 months ago

  Did this with Arctic char and got the same beautiful result. Salsa verde is the real star — bookmark it.

• Sam K.

  ▲ 174 months ago

  Quick warning: thinner fillets cook faster than 28 min. Start checking at 22.