Salmon and Sundays go hand in hand, at least in my book. The slow roasting gives it this melt-in-the-mouth texture that’s almost like poetry—if poetry were delicious. Last time I made this, the aroma of lemon and herbs filled the kitchen, and even my cat seemed interested.
Steps
- Preheat your oven to 275°F and line a baking sheet with parchment paper. This ensures an even and slow cooking process for the salmon.
- Arrange the salmon fillets on the prepared baking sheet with the skin side down. Drizzle each piece with olive oil, season with kosher salt and freshly ground black pepper, and rub the seasoning evenly across each fillet.
- Place the salmon in the oven and roast until they are slightly firm and begin to flake with a fork, which will take about 20 to 28 minutes. The internal temperature should reach between 120°F and 130°F for perfectly moist salmon.
- For the sauce, melt butter in a saucepan over medium-low heat and add minced garlic, cooking until fragrant. Stir in lemon juice, honey, and black pepper, then let it simmer until it thickens and coats a spoon, taking about 5 minutes.
- Once the salmon is done, carefully remove it from the oven. Use a spatula to transfer the fillets to a serving platter, leaving the skin behind, or peel the skin off gently with a fork.
- Spoon the sauce over the salmon fillets, sprinkle with chopped parsley if desired, and serve the dish immediately for the best flavor and texture.
Ingredients
- 4 salmon fillets, 6 ounces each, with skin on
- 4 teaspoons olive oil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 4 tablespoons salted butter
- 2 small cloves garlic, finely minced
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon honey or maple syrup
- 2 teaspoons parsley, finely chopped (optional)
Nutritional Values
Calories: 1216 | Fat: 80g | Saturated Fat: 16g | Cholesterol: 320mg | Sodium: 940mg | Carbohydrates: 8g | Dietary Fiber: 0g | Total Sugars: 4g | Protein: 112g | Vitamin C: N/A | Calcium: N/A | Iron: N/A | Potassium: N/A
FAQ
- Why is slow roasting preferred for cooking salmon?
- Slow roasting allows the fish to cook evenly at a low temperature, resulting in a buttery, soft, and moist texture. High heat can cause the protein in the salmon to tighten, leading to a tougher and drier outcome.
- What type of salmon should I use for the best texture?
- Both farmed and wild-caught salmon can be used, but farmed salmon, with its higher fat content, tends to yield a more tender and buttery texture.
- How do I know when the salmon is perfectly cooked?
- The fillets should be slightly firm to the touch and begin to flake when a fork is inserted into the center. The internal temperature should read between 120 to 130°F.
- Can I use frozen salmon fillets for this recipe?
- Yes, you can use frozen salmon fillets, but ensure they are completely thawed in the refrigerator before cooking.
- How should I store leftovers and how long will they keep?
- Leftover salmon should be stored in an airtight container in the refrigerator and will remain fresh for up to 3 days.
Tips
- Allow frozen salmon fillets to completely thaw in the refrigerator before cooking for the best texture and flavor.
- Opt for farmed salmon if you prefer a more tender and buttery texture, as it generally has a higher fat content than wild-caught varieties.
- To ensure perfectly moist salmon, use an instant-read thermometer to check that the thickest part of the fillet reaches between 120 and 130°F.
- Enhance the flavor of your salmon by preparing the optional lemon butter sauce, which adds a balanced mix of richness, brightness, and sweetness to the dish.
Equipment
- Baking sheet
- Parchment paper
- Instant-read thermometer
- Small saucepan
- Spatula
