I love when I find an easy way of cooking things that gives very predictable and perfect results.
That is why I love, love, love slow roasting salmon. I have to admit that cooking fish used to scare me. I was never sure if it was quite done so I would leave it in for a bit longer and the result was less than perfect. But hey, you live and you learn. So, that is why I wanted to share this foolproof recipe.
So, salmon – that coral color fish that’s really good for you because of all of those Omega-3’s. Growing up, my mom used to cook it quite a bit but I never used to like it. I mean fish sticks are one thing but fish by itself, no thanks. Now that I’m a bit older (a bit = a lot), I have grown to really love it.
This fish is pretty versatile – you can bake it, grill it, smoke it, poach it, you name it but low and slow is my preferred method. By cooking it at a very low temperature, you melt the fat between the meat very slowly which is hot enough to cook it but not hot enough for the fat to run out of the meat. What you are left with is this tender and moist fish that will blow your mind. I’m serious.
Another great thing about salmon (or any fish for that matter) is that it is the base for pretty much any flavor combination of herbs and spices– a little thyme and lemon for more of a Mediterranean flair, a dash of curry and some raita for a delicious Indian inspired dish or even break it up with a bit of cilantro, avocado and chili sauce in tortillas for salmon tacos.
There really is no end to the possibilities but in the meantime let’s get on with the show.
The beginning of the herb mixture. Parsley in the bowl and the fresh dill to be chopped up.
The scallions. I like lots of them so I think I used 5 total.
Minced garlic. Do you like my nifty garlic press? I love it. You can mince garlic without ever having to touch it and the metal press itself helps the garlic scent to stay off of your hands. That’s a really good thing.
Next up, adding your olive oil. I like to use a really good Greek extra virgin olive oil. Italian or Spanish Olive Oil is fine too, I just happen to love Greece.
Like really love it.
Let it stand for as long as you can – 30 minutes at least. If you have time, it is better to make it the day before or even several hours.The time that you give to let the flavors blend is really worth it.
The great thing about this is if you don’t like dill, leave it out. Hate scallions? Don’t use them. It really is that versatile.
Spread the mixture over the salmon side.
Make sure the salmon is at room temperature before you put it in the oven. This ensures even cooking.
Hot out of the oven garnished with fresh dill and a slice of lemon.
This fish was tender and melt in your mouth. I served the salmon with grilled vegetables, garlic aioli (as if there is not enough garlic going on here) and smashed potatoes finished in olive oil, rosemary and garlic.
I hope you get to try this method very soon. Slow roast it, you can’t go wrong.
Slow Roasted Herb Salmon
1 boneless side of salmon, room temperature
¼ cup extra-virgin olive oil
3 tablespoons parsley, chopped
3 scallions, finely sliced
1 tablespoon dill, chopped (fresh preferred)
½ lemon, juiced
4 garlic cloves, minced
Pinch of red chili flakes
Kosher salt and freshly ground black pepper
Preheat oven to 250° F.
For the herb mixture, in a small bowl add all of the ingredients including a dash of salt and pepper and mix until well combined. Let stand for 30 minutes so flavors can develop. If you can make it a day ahead or even a few hours ahead that is preferable.
Line a rimmed baking sheet with aluminum foil or parchment paper. Brush with some olive oil. Place salmon side skin side down, on prepared baking sheet. Sprinkle with salt and pepper.
Spread herb mixture over salmon side and let stand 10 minutes to allow flavors to meld.
Bake salmon until just opaque in center, 18 – 22 minutes. Remove from the oven and let rest for 5 – 10 minutes before serving.