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 room temperature and use is 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.
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.
Tailor 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.
Slow Roasted Salmon
- 1 1/2 lb 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 tbsp white wine (optional)
- 1/2 cup parsley, finely chopped
- 1 tsp garlic, grated (about 1/2 teaspoon)
- zest of 1 lemon
- 1/4 tsp kosher or sea salt
- 1/8 tsp ground pepper
- 2 tsp 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.
Did you like the slow roasted salmon recipe? Feel free to rate it in the recipe (under ‘rate this recipe here’) and leave us a comment below. Thanks!
Other salmon recipes you might like:
The slow roasted recipe was inspired by Jennifer Segal from Once Upon a Chef.