Slow-roasted Salmon with Shallots and Capers
Slow-roasted salmon is so easy and so succulent. This technique works special magic with wild salmon, which has a lower fat content than farm-raised salmon and really benefits from the gentle heat.
Servings: 4
Calories: 383kcal
Ingredients
- 1 ½ pounds wild salmon
- 2 tablespoons olive oil
- 1 small shallot minced
- 2 tablespoons capers minced
- 2 tablespoons freshly squeezed lemon juice
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 275° F // 135° C with a rack in the center.
- Place the salmon skin-side down on a rimmed baking sheet or baking dish. Remove and discard any pin bones.
- Rub the olive oil all over the flesh.
- Sprinkle the salmon evenly with the shallots, capers, lemon juice, and a generous amount of salt and pepper.
- Roast for 15 minutes. Flesh will be just barely opaque in the center, and still quite soft, when it's done.
- Serve warm or at room temperature.
Video
Notes
- Wild salmon is the best salmon! Look for MSC-certified Alaskan coho, sockeye, or king // chinook salmon all year round. Fresh in season or previously frozen out of season is 100% fine.
- You can use kitchen tweezers or the tips of your fingers to remove any pin bones. They run down the thick side of the filet, and if there are any, you'll be able to feel them by running your finger along the length of the filet.
- I like to line the sheet pan with parchment for easy cleanup, but you don't have to.
- Keep leftovers tightly sealed in the fridge for up to a week. You can serve leftovers as-is or reimagine them as part of other dishes, from salads to sandwiches to pasta.
Nutrition
Serving: 1 | Calories: 383kcal | Carbohydrates: 2g | Protein: 47g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Cholesterol: 97mg | Sodium: 268mg | Fiber: 1g | Sugar: 1g