There are many ways to eat salmon, but it is so simple for me to take 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 a 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 is what will always keep it tender and rich, maintaining the fattiness and flavor that salmon is known for.
My slow-roast consists of a lot of olive oil, but trust me – it’s the best way to get a truly buttery outside and a perfectly cooked interior. My husband goes nuts every time he knows 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 it in oil. The oil helps lock in the flavor while gently cooking the protein. It doesn’t add much 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 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 to give you weights and measurements so you feel like you have 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 taste. 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 (0.9 oz) fresh dill
- 1 cup (0.9 oz) fresh parsley
- 1/2 small (3 oz) red onion
- 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
Serving suggestions
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!
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.
Storage tips and other ways to use the salmon
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 airtight container and it will keep in the fridge for up to 4-5 days.
If you don’t want to just reheat it and eat it as is, I also like to transform it into sandwiches, the salmon dip from my cookbook, or a version of tuna salad.
Why are weight measurements included in this recipe?
This is simply so that you can keep your measurements accurate. I find that it’s hard to measure anything “leafy,” because what does a cup of parsley really mean? Firmly packed? Loosely packed? It can get tricky! I add in grams not because cups can’t suffice (they can!), but because grams are just a more accurate tool for any of us who are perfectionists.
I want to ensure you get the best results with this recipe (and I want to keep this recipe foolproof!) so I highly recommend getting a small affordable kitchen scale.
Looking for similar recipes?
Ginger Citrus Salmon
Ramp Covered Salmon
Gochujang Baked Quinoa with Slow Roasted Salmon
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
Equipment
- 1 9×13-inch baking dish or any baking dish with at least 1 inch high sides will do
Ingredients
For the slow-roasted salmon
- 1 1/2 pounds salmon, any variety
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1/2 (3 oz) small red onion
- 1/2 cup extra-virgin olive oil
For the fool-proof salsa verde
- 1 cup (0.9 oz) fresh dill
- 1 cup (0.9 oz) fresh parsley
- 1/2 (3 oz) small red onion
- 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.
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