Slow-Roasted Salmon With Salsa Verde

Updated Dec. 17, 2024

Time Overview

• Total Time: 35 minutes

• Prep Time: 10 minutes

• Cook Time: 25 minutes

Ingredients

For the Salmon

• ½ cup + 1 tablespoon extra-virgin olive oil

• 1 (1½-pound) skinless salmon fillet (adjust time based on size)

• Flaky sea salt and freshly ground black pepper

• 1 medium lemon (zest and juice)

For the Salsa Verde

• 1 cup packed fresh parsley leaves and tender stems

• ½ cup packed fresh basil leaves

• ⅓ cup packed fresh oregano leaves

• 2 anchovy fillets (rinsed if salt-packed)

• 1 tablespoon capers, rinsed

• 1 garlic clove

• ¼ teaspoon crushed red pepper flakes

• ½ cup extra-virgin olive oil (reserved)

Detailed Preparation

Step 1: Roast the Salmon

1. Preheat Oven: Set oven to 300°F (150°C) and preheat a rimmed baking sheet or ceramic dish for 5 minutes to ensure even heat.

2. Prepare the Dish: Drizzle 1 tablespoon olive oil over the preheated dish, tilting to coat evenly. Pat the salmon dry with paper towels, season flesh-side with salt and pepper, and place skin-side down in the dish.

3. Zest and Roast: Zest ½ the lemon over the salmon; reserve the lemon. Roast for 20–25 minutes until the flesh is opaque and flakes easily (internal temp: 120°F/49°C for medium-rare).

Step 2: Make the Salsa Verde

1. Chop Herbs: On a clean cutting board, heap parsley, basil, and oregano. Chop coarsely, then refine until the herbs have a mix of fine and coarse texture (avoid over-chopping).

2. Incorporate Anchovies/Capers: Add anchovies and capers to the herb pile; chop again to integrate. Transfer to a bowl.

3. Zest and Juice: Zest the remaining lemon; halve it, juice (2–3 tbsp) and add to the bowl. Grate garlic, stir in ½ cup olive oil and red pepper flakes. Season with salt to taste.

Step 3: Serve

Drizzle the roasted salmon with salsa verde and serve directly from the dish, with extra salsa on the side.

Customer Reviews

• "Sublime! I now bake salmon with the skin ON—it adds flavor and texture. The salsa verde balances savory, citrus, and spice perfectly. Suggest reducing salsa oil slightly."

• "Used 1.1-pound salmon; 20 minutes at 300°F made it too firm. Adjust time based on weight."

• "Salsa works with cod too! Slow-roast cod until opaque (20–30 minutes)."

Chef’s Tips

• Salmon Size: Thinner fillets (1 pound) take 15–20 minutes; thicker portions need 5 extra minutes.

• Salsa Verde: Substitute lime juice or caper berries for variation, or reduce oil for less richness.

Private Notes: Adaptable for wild-caught salmon; enjoy with rice or roasted veggies.