Weeknight Slow Baked Salmon with Herb Shallot Butter
Weeknight slow baked salmon is BY FAR the most popular recipe in our house. We make this probably 2x a month because it is foolrpoof, quick and easy, and CRAZY delicious!
I have been known to scoff at the idea of date night in. I think it’s likely because I spend so much of my time cooking, that even when my husband takes the reins, I sometimes just prefer to leave the house entirely. Also, when my husband cooks for me — it’s glorious, he’s a wonderful cook! — there somehow always ends up being a mountain of dishes that need tending to. I’m of the opinion that the person who slaves away in the kitchen should not do the dishes; you can see why it might be problematic to have someone else prepare dinner for me on a date night in. However… this slow baked salmon with herb shallot butter is reason enough to stay in and cook for the ones you love.
This weeknight slow baked salmon is foolproof.
Like, I’m just gonna come out and say it: you could serve this for Valentine’s Day and be a total victor. Why? Let’s examine:
- EASY CLEAN UP. Use aluminum foil or parchment on the baking sheet and there is literally no mess left behind. I am all about that life. I might even allow my husband to make this for me…
- Clean, subtle flavors. Butter and shallots are the peanut butter and jelly to this savory girl’s heart. Throw in some lemon zest and herbs and you’ve got the perfect elegant and elevated compound butter.
- Some people dislike salmon because it’s naturally fatty. To those people I say, BYE FELICIA. That makes no sense. Salmon is wonderful because it’s fatty. It melts in your mouth! If you really dislike that unctuous quality (there’s no other word to describe it, in my opinion) switch to arctic char. For the rest of us, you will not believe how tender salmon can be when you slow bake it. Throw your fears of overcooking fish to the side — I’ve got your back.
What should I serve with slow baked salmon?
I serve this simply with roasted broccolini (literally my favorite simple side dish ever) and potatoes. You could make a quick chimichurri to throw on top of the potatoes, but they’re great as is with just a squeeze of lemon.
Can I make this ahead of time?
Yes! This is a dream come true for people who work outside of the home! Chop the herbs and shallot in the morning, leave a stick of butter out on the counter, and mix it all together as soon as you walk in the door after work. From there, you literally scoop it out onto a large piece of salmon (though arctic char would also be fabulous!) and bake. Couldn’t be simpler.
My only guarantee is that you’ll make this again and again. Simply put, it’ll stop you in your tracks.
If you make this Weeknight Slow Baked Salmon, please let me know by leaving a review below!
For more simple weeknight meals, check out the following recipes:
Slow Baked Salmon with Herb Shallot Butter
- 1 Tbsp olive oil
- 1 lb salmon or arctic char
- ½ cup 1 stick butter, (softened)
- 1 large shallot (minced)
- 2 Tbsp chives (chopped)
- 2 Tbsp dill (chopped)
- 1 tsp lemon zest from 1 lemon, (then cut lemon into wedges)
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp capers (drained)
- Preheat oven to 250 F. Line a rimmed baking sheet with aluminum foil or parchment paper, then drizzle with olive oil. Pat salmon or arctic char dry with a paper towel, then place on baking sheet.
- In a small bowl, combine butter, shallot, chives, dill, lemon zest, salt, and pepper. Mix well, then spread evenly on top of the fish. Bake until barely cooked through, about 20-25 minutes (time may vary depending on the thickness of the fish — I pull mine out when it’s 120 F in the center). Top with capers and serve immediately with lemon wedges.