Easy Slow-Roasted Salmon
This easy, slow-roasted salmon is a dinner party favourite for good reason. Gently cooked until tender and flaky, it's served with a punchy caper chimichurri or salsa verde and can be prepared hours ahead.
Ingredients
- 1 whole side of salmon ~3 pounds
- 3 tbsp olive oil
- Kosher salt
- freshly ground black pepper
- ½ cup caper chimichurri for serving
Instructions
- Preheat oven to 300°F.
- Place salmon skin-side down on a rimmed baking sheet. Drizzle both sides with olive oil and season generously with salt and pepper.
- Roast for 20 to 25 minutes, depending on the thickness of the salmon, until the flesh is just opaque at the thickest part and separates into large, moist flakes when gently pressed with a fork. Begin checking after 17 minutes, particularly at the thinner end. A little white albumin on the surface is normal, but excessive amounts can indicate the salmon is overcooking.
- Serve warm with caper chimichurri or Italian Salsa Verde, or refrigerate promptly and chill for a few hours before serving.
Notes
This is an excellent make-ahead main; I actually think it gets even better after a few hours in the fridge.