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Slow-Roasted Salmon With Salsa Verde
Published April 26, 2024
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- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- ½cup plus 1 tablespoon extra-virgin olive oil
- 1(1½-pound) skinless salmon fillet
- Salt and black pepper
- 1medium lemon
- 1cup packed fresh parsley leaves and tender stems
- ½cup packed fresh basil leaves
- ⅓cup packed fresh oregano leaves
- 2anchovy fillets
- 1tablespoon capers, rinsed well if salt-packed
- 1garlic clove
- ¼teaspoon crushed red pepper
Preparation
- Step 1
Heat oven to 300 degrees. Drizzle 1 tablespoon olive oil in a baking dish or rimmed sheet pan large enough to hold the salmon fillet. Pat the salmon dry, season all over with salt and pepper and place in the baking dish, turning it gently to coat lightly in the oil. Place skinned-side down and zest about ½ of the lemon evenly over the top; reserve the lemon.
- Step 2
Roast until the salmon is just cooked through, 20 to 25 minutes. (It’s done when the flesh is just able to flake easily. An instant-read thermometer inserted into the middle of the thickest part should register 120 degrees.)
- Step 3
While the salmon roasts, make the salsa verde: Place the parsley, basil and oregano in a heaped pile on a large cutting board and chop. When coarsely chopped, add the anchovies and capers to the pile and continue to chop until everything is finely chopped. Transfer to a medium bowl. Zest the rest of the lemon into the bowl, then halve the lemon crosswise and squeeze the juice into the bowl. Grate the garlic into the bowl. Add the remaining ½ cup olive oil and the red pepper. Stir well to combine. Taste and season with salt as needed. (Makes about 1 cup.)
- Step 4
Drizzle the salmon with salsa verde and serve directly from the baking dish, with additional salsa verde on the side.
Private Notes
Cooking Notes
Love the salsa. I used a 1.1 pound wild-caught salmon, and in 20 minutes at 300, it was more cooked than I like. Moist but a little too firm. I will cut down the time based on the weight.
Normally I almost always grill salmon, but this was sublime. The skin debate is neither here nor there. I always grill--and now bake--the salmon with the skin ON. It adds flavor, nutrition, and is good to eat. The salsa verde was a perfect blend of savory, citrusy, spice, and green. Lovely. Just one thought: maybe a little less olive oil in the salsa. All in all, a wonderful recipe.
Hi Patricia! The salsa verde would absolutely be delicious with cod, too. Slow-roast the cod until the flesh is opaque throughout and flakes easily when pressed, which will take 20 to 30 minutes depending on the thickness of the fish.
Would this work with cod?
It says ‘skinless salmon’ then says cook skin-side down. I’m going to assume ingredient list is incorrect and go with skin on.
Hi there! Skinless salmon is correct. In step 1 it says to place the salmon "skinned-side down", so the side in which the skin was removed should be face down in the baking dish.
This recipe produces succulent salmon with no effort except for the chopping, which I found a bit of a pain. I substituted mint, which I usually have on hand, for the oregano and upped the anchovy. With the copious leftover sauce, I dressed baby beets and French beans for a side to accompany a simply roasted pork tenderloin. Today’s lunch: the rest of the salad with a small tin of Italian tuna. This salsa verde keeps on giving.
I have a question following my post--the recipe advises to put the salmon skinned side down, which would mean the skin side is up. I cooked the salmon as advised; but the recipe photo shows the fish skin side down, skinned side up. Which method is optimal? Thanks.
Hi Michele! The recipe calls for skinless salmon fillet — you can ask at the fish counter for them to remove the skin — so the skinned side should be down with the fillet facing up. If you end up using salmon that still has the skin on (which is totally fine but the skin gets a bit soft and unappetizing with this cooking method, so it's better to remove it), you'll want to place the fish skin side down.
I took Lakelady's suggestion for my 1-lb salmon filet and checked the temperature after 15 minutes. It was perfect. The salsa verde is fabulous, and so much better hand-chopped than processed. I used a little over 1/4 cup of olive oil in the salsa, to cut calories. My chilis were a few tiny dried Diavoli Rossi chilis, finely chopped. They have great flavor.
Love the salsa. I used a 1.1 pound wild-caught salmon, and in 20 minutes at 300, it was more cooked than I like. Moist but a little too firm. I will cut down the time based on the weight.
I think dried oregano was a mistake
Pretty much followed the recipe, except for cilantro instead of basil because it’s what I had. Three stars, with potential for more. Salmon is smooth, but a little boring, and sauce needed more zing for my taste. Maybe double the capers and anchovies? Oh, and I used food processor, which worked beautifully. Too many herbs for this lazy chef to chop by hand.
How would one make orzo a part of this? Just serve on the side? Add a bit of the salsa to the cooked orzo?
This should be five stars. LOVE the sauce, and I like the way the fish does not dry out with the slow cooking. I've tried it with salmon and also swordfish. I marinated the swordfish in yogurt, which also worked well, slow cooked.
This was an excellent weekday dish. My husband loved it. I grilled the salmon on the barbecue. I didn’t have anchovies for the salse verde so I substituted sun dried tomatoes. I will definitely make this again.
Had leftover herb rub from a butterflied lamb when this recipe popped up on my phone. Decided to forge ahead. Rub was a bit strong, so spread a thin layer of Trader Joe’s sweet chili sauce over the salmon, added the rub and squeezed a little lemon juice. It was delicious. Not trying to change this recipe, which I will try, but rather showing an example of how one might adapt for food already in fridge.
I'm curious whether the salsa could be made the day before, to let the flavors blend better?
Moist, tasty salmon, perfectly complemented by the salsa verde. I would agree with Ken that a little less oil makes a very good sauce.
I slow roasted a 3.5 pound 'skinned'norwegian salmon - with more of a french herb salsa - served 10 with few leftovers. We always grill with soy/ginger/sesame oil and garlic. However, being able to make the slow roasted ahead and serve room temp - taste and ease was amazing. Using a fattier salmon is really the key. Having read these reviews I may try it with the skin still on as living in a small town in the middle of MN makes it difficult to get fresh salmon - let alone 'skinned salmon'!
RE: Step 3 Just toss all of it into a blender and pulse.
The problem with blending the oil is that it creates air bubbles that make the salsa look cloudy rather than a nice clear salsa.
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