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salmon served with green sauce on a white plate or summer vegetable salad served on a plate

Slow-Roasted Salmon with Herb Sauce

Roasting salmon low and slow is an easy way to get excellent, fork-tender fish. Pair it with an herby sauce that you whiz up in the blender and slather over the finished fish. If you don't have herbs on hand, a quick yogurt sauce makes a suitable companion: stir together 2/3 cup Greek yogurt with 1 tablespoon olive oil, the zest of 1 lemon, and a generous pinch of salt. Serve on the side. 

Course Dinner
Cuisine American
Keyword slow-roasted salmon
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 327 kcal
Author Katie Morford

Ingredients

For the Salmon

  • 1 1/2 pounds salmon
  • 1 teaspoon extra-virgin olive oil
  • Salt
  • Freshly ground black pepper

For the Green Sauce

  • 1 bunch fresh cilantro (or parsley) (about 3 cups)
  • 1 small bunch fresh chives
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 small garlic clove, peeled
  • 2 to 4 tablespoons extra-virgin olive oil
  • 1/4 medium avocado
  • 3/4 teaspoon sea salt (give or take)
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 250 degrees F. 

  2. Lay the fish, skin-side-down, on a parchment-lined baking sheet. Run a finger along the top of the filet until you find the row of tiny fish bones. Use a pair of tweezers to pluck them out. Rub the top of the fish with the olive oil and season with salt and a light shower of black pepper. 

  3. Roast until the fish is just barely opaque and begins to flake with a fork. Figure 125 degrees F for medium-rare when an instant read thermometer is inserted in thickest part of the fish, 25 to 30 minutes. (The USDA recommends fish cook to 145 degrees F, but keep in mind that the temperature will continue to rise after you pull it from the oven. )

  4. While the salmon cooks, make the Green Sauce. Add the cilantro, chives, lemon juice, garlic, olive oil, avocado, salt, and pepper in a blender and pulse until broken down and easy to dollop with a spoon (adding a tablespoon or more of water if needed to thin and get the blender going)

  5. Transfer the fish to a serving platter and spoon some of the Green Sauce of the top. You will likely have leftover sauce, which is excellent on vegetables, eggs, and toast.