Slow-Roasted Salmon With Salsa Verde
Published April 26, 2024
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ½cup plus 1 tablespoon extra-virgin olive oil
- 1(1½-pound) skinless salmon fillet
- Salt and black pepper
- 1medium lemon
- 1cup packed fresh parsley leaves and tender stems
- ½cup packed fresh basil leaves
- ⅓cup packed fresh oregano leaves
- 2anchovy fillets
- 1tablespoon capers, rinsed well if salt-packed
- 1garlic clove
- ¼teaspoon crushed red pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
653 calories; 54 grams fat; 10 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 10 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 37 grams protein; 580 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 300 degrees. Drizzle 1 tablespoon olive oil in a baking dish or rimmed sheet pan large enough to hold the salmon fillet. Pat the salmon dry, season all over with salt and pepper and place in the baking dish, turning it gently to coat lightly in the oil. Place skinned-side down and zest about ½ of the lemon evenly over the top; reserve the lemon.
- Step 2
Roast until the salmon is just cooked through, 20 to 25 minutes. (It’s done when the flesh is just able to flake easily. An instant-read thermometer inserted into the middle of the thickest part should register 120 degrees.)
- Step 3
While the salmon roasts, make the salsa verde: Place the parsley, basil and oregano in a heaped pile on a large cutting board and chop. When coarsely chopped, add the anchovies and capers to the pile and continue to chop until everything is finely chopped. Transfer to a medium bowl. Zest the rest of the lemon into the bowl, then halve the lemon crosswise and squeeze the juice into the bowl. Grate the garlic into the bowl. Add the remaining ½ cup olive oil and the red pepper. Stir well to combine. Taste and season with salt as needed. (Makes about 1 cup.)
- Step 4
Drizzle the salmon with salsa verde and serve directly from the baking dish, with additional salsa verde on the side.
Private Notes
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Cooking Notes
Ken Fabert
Normally I almost always grill salmon, but this was sublime. The skin debate is neither here nor there. I always grill--and now bake--the salmon with the skin ON. It adds flavor, nutrition, and is good to eat. The salsa verde was a perfect blend of savory, citrusy, spice, and green. Lovely. Just one thought: maybe a little less olive oil in the salsa. All in all, a wonderful recipe.
Lakelady
Love the salsa. I used a 1.1 pound wild-caught salmon, and in 20 minutes at 300, it was more cooked than I like. Moist but a little too firm. I will cut down the time based on the weight.
Lakelady
Love the salsa. I used a 1.1 pound wild-caught salmon, and in 20 minutes at 300, it was more cooked than I like. Moist but a little too firm. I will cut down the time based on the weight.
peter
I think dried oregano was a mistake
Cea
Pretty much followed the recipe, except for cilantro instead of basil because it’s what I had. Three stars, with potential for more. Salmon is smooth, but a little boring, and sauce needed more zing for my taste. Maybe double the capers and anchovies? Oh, and I used food processor, which worked beautifully. Too many herbs for this lazy chef to chop by hand.
Gregory
How would one make orzo a part of this? Just serve on the side? Add a bit of the salsa to the cooked orzo?
Barbara
This should be five stars. LOVE the sauce, and I like the way the fish does not dry out with the slow cooking. I've tried it with salmon and also swordfish. I marinated the swordfish in yogurt, which also worked well, slow cooked.
Name Laura
This was an excellent weekday dish. My husband loved it. I grilled the salmon on the barbecue. I didn’t have anchovies for the salse verde so I substituted sun dried tomatoes. I will definitely make this again.
somehere in bklyn
Had leftover herb rub from a butterflied lamb when this recipe popped up on my phone. Decided to forge ahead. Rub was a bit strong, so spread a thin layer of Trader Joe’s sweet chili sauce over the salmon, added the rub and squeezed a little lemon juice. It was delicious. Not trying to change this recipe, which I will try, but rather showing an example of how one might adapt for food already in fridge.
Edith
I'm curious whether the salsa could be made the day before, to let the flavors blend better?
Chris
Moist, tasty salmon, perfectly complemented by the salsa verde. I would agree with Ken that a little less oil makes a very good sauce.
brigid
I slow roasted a 3.5 pound 'skinned'norwegian salmon - with more of a french herb salsa - served 10 with few leftovers. We always grill with soy/ginger/sesame oil and garlic. However, being able to make the slow roasted ahead and serve room temp - taste and ease was amazing. Using a fattier salmon is really the key. Having read these reviews I may try it with the skin still on as living in a small town in the middle of MN makes it difficult to get fresh salmon - let alone 'skinned salmon'!
HanTran
RE: Step 3 Just toss all of it into a blender and pulse.
John Watts
The problem with blending the oil is that it creates air bubbles that make the salsa look cloudy rather than a nice clear salsa.
Patricia
Would this work with cod?
Sheela Prakash
Hi Patricia! The salsa verde would absolutely be delicious with cod, too. Slow-roast the cod until the flesh is opaque throughout and flakes easily when pressed, which will take 20 to 30 minutes depending on the thickness of the fish.
Sam White
Are the anchovy fillets just an optional substitute?
Sheela Prakash
Hi Sam! Yes, you can leave out the anchovies, if you prefer.
Ken Fabert
Normally I almost always grill salmon, but this was sublime. The skin debate is neither here nor there. I always grill--and now bake--the salmon with the skin ON. It adds flavor, nutrition, and is good to eat. The salsa verde was a perfect blend of savory, citrusy, spice, and green. Lovely. Just one thought: maybe a little less olive oil in the salsa. All in all, a wonderful recipe.
Jena
I also enjoy the skin on, especially when it gets nice and crispy. However, I'm finding it more difficult to get it scaled when purchasing. They either try to take the skin off straight away or tell me there are no scales (which you clearly see). That runs a perfect good piece of salmon!
Stephanie
It’s surprisingly easy to skin salmon. If you lay it flat - skin side down - on a cutting board, grasp one end with paper towel or something so that it’s not slippery, and pull the fish away from the skin as you use a sharp knife to slowly cut between it and the salmon, it goes quickly. You don’t lose much of the salmon in the process, either, if at all.
carmen m
The ingredients call for skinless salmon and the preparation say to lay the skinned side down. Which is it?
Randy
"Skinned" means that the skin has been removed, aka "skinless". QED.
LJ
This confused me for a second, too, but they literally mean "skinned" side rather than "skin" side. So the side that used to have skin. The grey-ish side.
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