Beth Manos Brickey’s Slow-Roasted Salmon with Meyer Lemon Gremolata

If you aren’t familiar with our pal Beth Manos Brickey of the clean-food blog Tasty Yummies, here’s your chance to get the flavor of her cooking. This dish is deceptively easy, requiring minimal prep and letting your oven do the work. The key to this recipe is slow-roasting the salmon at a low temperature, which coaxes out the most tender, impossibly moist flesh from the salmon. To elevate the flavor profile of this simple dish, she adds a five-minute Meyer Lemon Gremolata, which lends a burst of fresh, citrusy goodness and complements the richness of the salmon perfectly.

Print

Slow-Roasted Salmon

Slow-roasting at a low temperature is the secret to tender, flavorful fish every time. Try it once and you'll always want to cook your salmon this way because it eliminates the potential for over-cooked, hard fish and guarantees velvety, flavorful results.

Prep Time 7 minutes

Cook Time 30 minutes

Total Time 37 minutes

Servings 6

Calories 202 kcal

Ingredients

• 1 1/2 to 2 pounds wild-caught salmon filet center cut, skin on or off, pin bones removed
• 2 tablespoons extra-virgin olive oil plus a little more for greasing
• 2 Meyer lemons sliced
• Several springs fresh dill plus more for serving
• Sea salt and freshly ground pepper
• 1 recipe Meyer Lemon Gremolata optional; see below

Instructions

1. Preheat the oven to 275ºF. Let the salmon come to room temperature for 15 to 20 minutes. Lightly grease a glass baking dish with olive oil or line a baking sheet with parchment paper.
2. Layer the lemon slices in the baking dish in a single even layer. Top with a few dill sprigs. Set the salmon filet over top, if skinned, skin side down. Drizzle with olive oil. Season with salt and pepper. Place a few more dill springs on top.
3. Roast for 30 minutes or until a fork inserted in the thickest part of the fish easily cuts through with no resistance and the flesh separates easily from the skin. (It's okay if the top of the fish has a slightly raw look; this results from the low roasting temperature; it will be cooked inside.) Remove the salmon filet and discard the lemon slices and the dill spring. Top with fresh dill springs, transfer the salmon to a platter, breaking it into large pieces as you go.
4. Serve warm, room temperature, or cold and top with the gremolata.

Nutrition Facts

Slow-Roasted Salmon

Amount Per Serving

Calories 202 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 62mg21%

Sodium 50mg2%

Potassium 557mg16%

Carbohydrates 0.04g0%

Fiber 0.01g0%

Sugar 0.01g0%

Protein 23g46%

Vitamin A 51IU1%

Vitamin C 0.2mg0%

Calcium 14mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

About the Author