Tender, Slow Baked Salmon with Compound Butter
I've lost track of how many times I've served this slow baked salmon! It 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! Naturally gluten-free.
Servings: 8 servings
Calories: 391kcal
Video
Equipment
Ingredients
- 3½ lb salmon or arctic char, skin-in or off
- ½ cup (1 stick) unsalted butter, room temperature
- 1 large shallot, minced
- 2 Tbsp chives thinly sliced
- 2 Tbsp fresh dill, finely chopped
- 2 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
Instructions
- Prep the salmon. Preheat oven to 275°F / 135°C. Line a rimmed baking sheet with parchment paper. Pat salmon or arctic char dry with a paper towel, then place on the baking sheet.
- Make the herb shallot butter. In a small bowl, combine one stick butter, chopped shallot, 2 Tbsp chives, 2 Tbsp dill, 2 tsp lemon zest, 1 tsp Kosher salt, and ¼ tsp black pepper. Mix well, then spread evenly on top of the fish.
- Cook the salmon. 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 / 49°C in the center). Top with capers, then serve immediately with lemon wedges.
It can be helpful to use your hands to press the button down into an even layer.
Notes
- Tip: Leave the butter out in the morning so it’s perfectly room temperature when you assemble dinner later.
- Make ahead: Prep the compound butter ingredients earlier in the day, then quickly mix everything together when you’re ready to cook. You can also make the herb-shallot butter a few days in advance and refrigerate until needed.
- Leftovers: Let the salmon cool completely, then store in an airtight container in the refrigerator for up to 3 days. Seafood has a shorter shelf life than meat or poultry, so enjoy promptly.
Nutrition
Calories: 391kcal | Carbohydrates: 1g | Protein: 40g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 141mg | Sodium: 436mg | Potassium: 992mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 493IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg
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