Low heat cooking makes Slow Roasted Salmon incredibly moist and tender. And the zesty gremolata pairs beautifully for a gorgeous bold finish.
Simple and elegant.
This is one of my go-to brunch recipes. I serve it at room temperature and use it as an alternative to smoked salmon for something a bit different. It’s also great summer lunch fare, easily transportable for potlucks and a nice appetizer served on plain crackers or small plates. The salmon is easy to make for a crowd and can be served hot, room temperature or cold.
The taste and texture of this slow roasted salmon is simply excellent. It’s more forgiving than baking at a high temperature. It cuts like butter. And it’s mouth-watering. As it’s cooking, you might see some white protein coagulate on top of the salmon. Don’t worry about it – just wipe it off.
Ingredients – tailored to your taste
- If you want to vary your gremolata from the classic version, here are 5 ways to do that.
- The wine used in the recipe to roast the fish is optional, but I find it adds an elegant flavor.
- Try serving the salmon with an aioli on the side. Here are 20 aioli recipes to inspire you.
Make Ahead Slow-Roasted Salmon
- The gremolata can be made 4-5 hours ahead.
- The salmon recipe can be made ahead, cooled to room temperature and served as an appetizer or a main dish. Or it can be refrigerated for a day and served cold.
What is Gremolata?
Gremolata is an Italian chopped herb condiment. The classic version is pretty much as you see it in this recipe – finely chopped parsley, garlic and lemon zest. The only thing I change is to moisten the mixture with olive oil. In fact, if you prefer to turn it into a dressing, just process the ingredients in the food processor for a few seconds, adding some additional oil. Either way, the vibrant color is to die for.
Gremolata is typically used to embolden stews and meats, but I also love it on fish, shrimp, crispy roasted potatoes and smeared on chicken. Very versatile! I just saw a recipe for celery root bisque with walnut-parlsly gremolata in Food & Wine. Yum – gotta try that too.
Other easy fish recipes
- stuffed salmon with lemon ricotta
- coconut curry salmon
- crispy baked fish (20 minutes)
- baked fish fillets with cherry tomato sauce (20 minutes)
- pecan crusted salmon
- citrus maple glazed salmon
- maple balsamic rainbow trout
- lemon butter herb baked trout
- salmon bites with chili crisp sauce
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Slow Roasted Salmon
- 1 1/2 pound salmon fillet skin on (or 3-4 separate salmon fillets of 6-8 oz each)
- olive oil
- salt and pepper
- 2 small green onions, chopped (or 1 large)
- 2 tablespoon white wine (optional)
- 1/2 cup parsley, finely chopped
- 1 teaspoon garlic, grated (about 1/2 teaspoon)
- zest of 1 lemon
- 1/4 teaspoon kosher or sea salt
- 1/8 teaspoon ground pepper
- 2 teaspoon extra virgin olive oil
- HEAT OVEN TO 275F. Line a pan with parchment for easy clean up. If you don't have parchment, use foil sprayed with oil.
- PREPARE SALMON: Lay salmon, skin side down, on pan. Drizzle with olive oil (1-2 tsp) and sprinkle with salt and pepper. Spread chopped green onion evenly over surface. Sprinkle wine (if using) on pan around salmon.
- ROAST SALMON: for about 30 minutes. Check it after 20-25 minutes. How to tell if the salmon is done: an instant thermometer will read 120F for medium rare; the salmon will still be slightly translucent (look uncooked) on top; and a sharp knife will easily pierce the thickest part without any resistance. It will start to flake.
- MAKE GREMOLATA: While salmon is roasting. combine chopped parsley, garlic, lemon zest, olive oil, salt and pepper in a bowl. Set aside until salmon is cooked.
- FINISH AND SERVE: Slip a spatula between skin and flesh of salmon. Lift salmon off (separating it from skin) to a serving platter. Leave in larger portions or cut into large pieces (which is what I do). Sprinkle with gremolata. Drizzle with a bit more olive oil if desired. Serve warm or at room temperature. Note 1 to make ahead.
- Make Ahead: The gremolata can be made 4-5 hours ahead. The salmon recipe can be made ahead, cooled to room temperature and served as an appetizer or a main dish. Or it can be refrigerated for up to two days and served cold.
The slow roasted recipe was inspired by Jennifer Segal from Once Upon a Chef.