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roasted salmon pieces on plate topped with gremolata.
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5 from 7 votes

Slow Roasted Salmon With Gremolata (35 Minutes)

Slow roasted salmon, cooked at a low heat, is incredibly succulent and tender. Top it with a vibrant gremolata for a dramatic and flavorful finish.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Appetizer, Main Dish
Cuisine: American
Servings (change as needed): 4 (or 3 larger portions)
Author: Cheryl Avrich

Ingredients

  • 1 1/2 pounds salmon fillet, skin on or off (or 3-4 separate salmon fillets of 6-8 oz each)
  • 2 teaspoons olive oil
  • kosher salt and black pepper
  • 2 green onions, chopped
  • 2 tablespoons white wine (optional)

Gremolata, Note 1

  • 1/2 cup fresh parsley, finely chopped curly or flat leaf parsley
  • 1 garlic clove, finely 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

Instructions

  • HEAT OVEN TO 275F/135C. Line a baking sheet with parchment paper for easy clean up. If you don't have parchment, use foil sprayed with oil. Note 2 on oven temperature.
  • PREPARE SALMON: Place salmon fillet (skin side down if salmon has skin on one side), on sheet pan. Drizzle with olive oil (1-2 tsp) and sprinkle salmon with salt and black 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. When cooked, the salmon will still have a slightly raw look, but a sharp knife will easily pierce the thickest part of the fish without any resistance. It will start to flake.
    Use an instant thermometer to check internal temperature of the cooked salmon:
    °120F/49C for medium rare - slightly translucent, will look a little uncooked on top even though it isn't.
    °125F/52C for medium - still warm pink inside
  • MAKE HOMEMADE GREMOLATA: While salmon is roasting. combine parsley, garlic, lemon zest, olive oil, salt and pepper in a small bowl. Set aside until salmon is cooked.
  • FINISH AND SERVE: Slip a spatula between skin and flesh of salmon if your salmon has skin on the bottom. 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 gremolata on top of the fish. Drizzle with a bit of extra virgin olive oil if desired. Serve warm or at room temperature with lemon slices on the side for a nice presentation.

Notes

  1. Gremolata options: Instead of parsley, try fresh cilantro, basil or oregano. Here are 5 ways to vary your gremolata.
  2. Oven temperature and timing: Slow roasting in the oven can be done anywhere from 225F to 300F (107C to 149C). Lower temperatures will take longer and higher temperature will be faster. At low temperatures, you might see some white protein coagulate on top of the salmon as it's cooking. Don't worry about it - just wipe it off with a paper towel.
  3. Variation to add some heat: spread 1-2 teaspoons of chili crisp on the salmon before roasting. Or sprinkle a pinch of cayenne pepper or red pepper flakes on top of the fish. 
  4. Make 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 or two and served cold.
    • The gremolata is best when made within 4-5 hours, but you can store it in an airtight container for 3-4 days if needed.
 
Nutrition values are estimates and include the white wine. 
Calories: 289kcal | Carbohydrates: 1g | Protein: 34g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 517mg | Potassium: 901mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 760IU | Vitamin C: 11mg | Calcium: 38mg | Iron: 2mg