Here’s how roasted salmon benefits from low and (relatively) slow treatment for a fast, easy dinner, even at the last minute.
Even though I’ve spent much of my career advising people how to plan meals, there are some nights (many, really) when I figure dinner out on the fly. That’s where dishes like this Slow-Roasted Salmon with Herb Drizzle come in handy.
Simplicity + great ingredients are the keys here. I rub the fish with a little olive oil, season it with salt and pepper, plop it on a sheet pan, and shove it in the oven. The 15 or so minutes it takes to cook leaves me plenty of time to make the herby garnish and pull together a simple side dish or salad.
Every time I make it, I’m reminded anew just how great it is.
The Technique: Why Slow-Roasting Salmon Works
“Slow” is a relative term here, since even with this method, it doesn’t take long for the salmon to cook. But it’s certainly slower than grilling or even poaching.
Roasting the salmon at low heat ensures it cooks gently for succulent results.
It’s versatile, too. Sometimes, I double up on the salmon and use the extra in sandwiches, grain bowls, and salads. Because the recipe is so simple, it’s really no work to scale up (or down) as needed.
(NOTE: If you’re a fan of crispy salmon skin, this technique isn’t for you. You’ll want a higher-heat, quicker technique.)
Slow-Roasted Salmon with Herb Drizzle FAQs
You can cut a larger fillet into four individual servings or buy pre-portioned fillets. Either way, aim for uniform size and thickness so they’ll cook evenly, and start checking for doneness at about 10-12 minutes if you like your fish on the rare side.
I typically use wild salmon, most often sockeye or coho, both varieties with excellent full flavor and medium-firm texture. If I’m feeling fancy, I’ll pop for a king (chinook) fillet. It’s fatty, buttery, and pricey.
Wild salmon is widely available in supermarkets, and nearly all of it is from Alaska, where fisheries are certified sustainable by the Marine Stewardship Council (MSC).
Note that fish labeled “Atlantic salmon” is farmed, and from a sustainability standpoint, the source matters.
According to the Monterey Bay Aquarium’s Seafood Watch program, Atlantic salmon from the United States and Denmark’s Faroe Islands is a reliably sustainable choice. Otherwise, look for Atlantic salmon certified by the Aquaculture Stewardship Council.
Yes! This technique works well with steelhead trout and Arctic char (both close relatives of salmon).
Like many home cooks, I use my counter-top Breville oven whenever possible because it’s more efficient than firing up the “big” oven. In that case, I’ll put the fish on a quarter sheet pan, pop it into the cold oven, set the temperature and time, and turn it on.
Because the fish starts to cook as the oven heats up, it’ll need less time to finish cooking when oven is fully heated. For example, I made this last night with two fairly thin sockeye salmon fillets, so I set the timer for just 8 minutes and they were ready in that time.
Substitute or combine other herbs with the parsley. Mint, chives, and fresh oregano would work well.
This salmon goes with pretty much anything, but here are some suggestions:
Dry-Pan Sautéed Mushrooms
Buttery & Meltingly Tender Green Cabbage
Make-Ahead Kale Salad
Slow-Roasted Salmon with Herb Drizzle
Equipment
- 1 sheet pan
- 1 chef's knife
Ingredients
- 1 (1½-pound) center-cut salmon fillet (preferably wild, skin on or off as you prefer)
- ¼ cup extra-virgin olive oil (plus extra for fish)
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons flat-leaf parsley (finely chopped)
- Pinch red pepper flakes (optional)
- 1 lemon (divided)
Instructions
- Preheat oven to 275°F. (If you're using a counter-top oven, such as Breville, see the FAQs above for tips.)
- Rub the fish on both sides with oil and sprinkle with salt and pepper. Place on a sheet pan large enough to accommodate the fillet. Roast for 15-20 minutes, or until desired doneness. The cooking time depends on the thickness of the fillet(s) and how rare or well-done you prefer your fish. If you like your fish rare, start checking at 10-12 minutes.
- Meanwhile, in a small bowl, combine ¼ cup oil, parsley, salt, pepper, and red pepper flakes (if using). Grate 1 teaspoon lemon zest and add to the bowl, along with the juice of half the lemon. Cut the remaining lemon half into wedges.
- When the fish is done, transfer it to a platter or divide among 4 plates, and serve drizzled with parsley mixture.