There are many ways to eat salmon, but it is so simple for me to take the the easy way out and say: slow roasted is best. If I haven’t proven it to you before, let this Slow Roasted Salmon with Salsa Verde win you over. It is so easy, so delicious and so delightfully fresh, and you really only have to slice a few things to whip it up. The main process is slow-roasting your fish in high-quality, buttery olive oil, then assembling a classic Italian salsa verde (where I’ve gotten super specific with the measurements, so you can’t mess it up).
You will find the full recipe below, along with some helpful tips on how to store, use and maximize your salmon!
Table of contents
Why slow-roast your salmon?
Salmon can be cooked in a million ways, but slow roasting it is what will always keep it tender and rich, maintaining the fattiness and flavor that salmon is known for.
My slow-roasts consists of a lot of olive oil, but trust me, it’s the only way to get a truly buttery outside and perfectly cooked salmon interior. My husband goes nuts every time he knows a slow-roasted salmon is on deck.
This method is a semi-confit of the salmon, which gives us all the benefits of confit without fully submerging the salmon in oil. The oil helps lock in the flavor while slowly simmering around the protein. It doesn’t add any color, but it adds a myriad of flavor. It’s worth the wait for an even cook and a delicate salmon!
The ingredients you will need for the perfect Italian salsa verde
I’ve made a few salsa verdes where the ratios didn’t feel *quite* right. That’s why for this recipe, it was important to me that I gave you weights and measurements so you felt like you had everything you need to succeed. Neurotic? Yes. Delicious? Also yes! And that’s my highest priority here.
Here is everything you need, but remember: this is to my tastes. Please feel free to make the sauce, then adjust it as you see fit. Some of us can always add a little more salt or a little more lemon!
A fool-proof salsa verde
- 1 cup fresh dill, 25 grams / 0.9 ounces
- 1 cup fresh parsley, 25 grams / 0.9 ounces
- 1/2 small red onion, 90 grams / 3 ounces
- 2 tablespoons non-pareil capers
- 3 medium garlic cloves
- 1/2 teaspoon lemon zest
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 3 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- 1/2 cup extra-virgin olive oil
How should I use my leftover oil?
This oil is what makes the salmon so tender, but it’s not meant to be thrown away! Store it in a jar in your fridge and use it later in the week to make salad dressings, cook more salmon, or make more salsa verde! It will keep for 4-5 days, just make sure to let it come to room temperature before using.
FAQS
You can either store this salmon alongside the oil you cooked it in, or on its own with the cooked onion slices. Just make sure it is in an air-tight container and it will keep in the fridge for 4-5 days.
This salmon is lovely day-of, but I also transform it into sandwiches, the salmon dip from my cookbook, or a version of tuna salad.
This salmon is so delicate and flavorful on its own, so I really love pairing it with a simple carbohydrate and vegetable combo! I love rice and roasted asparagus as a side, but I love having this alongside an aglio e olio (pasta with garlic and olive oil) if you are feeling a bit more indulgent! You can also serve this with a simple salad, my Tahini Caesar is always a crowd-pleaser!
And that is it for this Slow Roasted Salmon with Salsa Verde!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Slow Roasted Salmon with Salsa Verde
Equipment
- 1 porcelain baking dish or any baking dish with at least 1 inch high sides will do
- 1 chef's knife
Ingredients
For the slow-roasted salmon
- 1 1/2 pounds of salmon any variety
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1/2 small red onion 90 grams / 3 ounces
- 1/2 cup extra-virgin olive oil
For the fool-proof salsa verde
- 1 cup fresh dill 25 grams / 0.9 ounces
- 1 cup fresh parsley 25 grams / 0.9 ounces
- 1/2 small red onion 90 grams / 3 ounces
- 2 tablespoons non pareil capers
- 3 medium garlic cloves
- 1/2 teaspoon lemon zest
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 3 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- 1/2 cup extra-virgin olive oil
Instructions
- Position a rack to the center of the oven and preheat to 300°F convection, or 325°F if you do not have a convection setting.
- Portion the salmon into four pieces and add the salmon skin-side-down to a baking dish. Season the top sides with salt and pepper.
- Slice 1/2 of a small red onion into wedges. Scatter them in the dish around the salmon. Pour 1/2 cup of good quality extra-virgin olive oil over the salmon and around the edges.
- Roast the salmon in the oven for 15-20 minutes or until the internal temperature is 135°F.
- While the salmon is roasting, finely chop 1 cup of fresh dill, 1 cup of fresh parsley, 1/2 of a small red onion and 2 tablespoons capers. Just a tip: the finer you chop, the better the salsa verde will be! Add these all to a medium bowl.
- Grate in 3 garlic cloves, 1/2 teaspoon of lemon zest, and add in 1/2 teaspoon red pepper flakes, 1/2 teaspoon kosher salt, 3 tablespoons of lemon juice and 2 tablespoons of white wine vinegar. Stir to combine.
- Gradually stream in 1/2 cup of olive oil, stirring so the ingredients marry together. If you don't prefer as much oil as the recipe calls for, feel free to stop when the sauce meets your taste.
- Taste and add more salt, pepper and vinegar as preferred.
- When the salmon is out of the oven, scoop the salmon pieces and onion wedges onto a serving platter, leaving any excess oil behind. Drizzle the salsa verde over the salmon, leaving any remaining sauce in a side dish for serving.
- Serve with rice or your favorite vegetable sides.
