Slow Baked Salmon with Herb Shallot Butter
Weeknight slow baked salmon cooks slowly at a low temperature leaving the fish incredibly moist and tender throughout. As the herb shallot compound butter melts, it seeps into the salmon, flavoring the fish with shallots, lemon zest, and fresh herbs. A simple, yet elegant salmon recipe any night of the week! GF
Servings: 5 servings
- 1 Tbsp olive oil
- 2 lb salmon or arctic char skin-in or skin removed
- 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 275 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 -- pull salmon out when it registers 120 F in the center). Top with capers and serve immediately with lemon wedges.
- Tips: leave butter out in the morning so it's room temperature when you assemble dinner in the evening.
- To make butter ahead: combine all ingredients for herb shallot butter, then mix to combine. If using same day, leave butter on counter at room temperature until needed. If using another day, refrigerate covered until needed, then allow to sit at room temp for 1 hour before spreading on fish.
Calories: 402kcal | Carbohydrates: 2g | Protein: 23g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 123mg | Sodium: 754mg | Potassium: 577mg | Fiber: 1g | Sugar: 1g | Vitamin A: 835IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg