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Slow-Roasted Salmon with Chives and Lemon
3.8 (561 reviews)
The secret ingredient for supermoist, perfectly cooked salmon? Time. UPDATE: This recipe has been slightly reformulated to be more failproof since its initial publication. The revision you see here was published in June of 2021. Though slow roasting is an uncommon method for cooking fish, here it gave us ultratender, buttery salmon. First we sprinkled the fish with a mixture of brown sugar and salt to evoke the flavors of cured salmon. A very low 250-degree oven kept the fish from overcooking and minimized any carryover cooking once it was out of the oven. We then poured a light, bright mixture of extra-virgin olive oil, lemon zest, lemon juice, and chives over the succulent fish.
Total Time90
Servings6
483
Caloriesper servingNutrition Information
483
Calories
34 grams
Fat
2 grams
Carbs
39 grams
Protein
Fiber
2 grams
Sugar
Ingredients
- 1 tablespoon packed brown sugar
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon pepper
- 1 center-cut salmon fillet about 1½ inches thick
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh chive
- 2 teaspoons grated lemon zest plus 1½ tablespoons juice
Instructions
- 1Note: You can substitute granulated sugar for the brown sugar, if desired. If a 2½-pound salmon fillet is unavailable, you can use six 6- to 8-ounce skinless salmon fillets instead. In step 1, sprinkle both sides of the fillets evenly with the sugar mixture and arrange them side by side in the baking dish so they are touching. The cooking time remains the same. We prefer farm-raised salmon here; if using wild salmon, reduce the cooking time to 45 to 50 minutes, or until the salmon registers 120 degrees. If you're using table salt, use ¾ teaspoon (½ teaspoon in step 1 and ¼ teaspoon in step 3). We developed this recipe using a glass baking dish. If you use a ceramic baking dish or metal pan, check the temperature of the salmon 10 minutes early. The thickness of the salmon will affect baking time, so try to purchase salmon that's 1½ inches thick.
- 2Adjust oven rack to middle position and heat oven to 250 degrees. Combine sugar, 1 teaspoon salt, and pepper in small bowl. Sprinkle salmon all over with sugar mixture.
- 3Place salmon, flesh side up, in 13 by 9-inch baking dish. Roast until center is still translucent when checked with tip of paring knife and thickest part registers 125 degrees (for medium-rare), 55 to 60 minutes.
- 4Meanwhile, combine oil, chives, lemon zest and juice, and remaining ½ teaspoon salt in bowl.
- 5Remove dish from oven and immediately pour oil mixture evenly over salmon. Let rest for 5 minutes. Using spatula and spoon, portion salmon and sauce onto serving platter. Stir together any juices left in dish and spoon over salmon. Serve.