This is my dad's recipe for slow roasted salmon and it is the softest, most buttery salmon you will ever eat. So packed with flavor, so elegant, but so simple to prepare. It really is a fool-proof method for cooking salmon, which can sometimes be intimidating for home cooks. Follow my easy steps and make this slow roasted salmon a part of your weeknight meal rotation!
Slow Roasted Salmon - our untraditional tradition
My dad started making this slow roasted salmon at Thanksgiving years ago, and it became one of our favorite untraditional traditions. It's perfect anytime of year though, and is such a simple weeknight meal. I love serving it with some fragrant jasmine rice for soaking up all those delicious buttery juices.
I prefer farm-raised salmon for this slow roasted salmon recipe. It's what my dad used and I have made it with both wild and farm-raised. The farm-raised just has a more buttery texture and is my choice for this dish. But you do what you love. It will be delicious either way. My top choice for salmon is Kvarøy Arctic, which you can find at some Whole Foods or you can order directly from Fulton Fish Market. Grab some of their smoked salmon while you're at it; it is THE BEST smoked salmon I've ever tasted. No, this is not an ad.
How do you keep salmon from drying out in the oven?
First, you'll make the most delicious compound butter: In a bowl, mix together the soft butter, garlic, dill, salt, and pepper.
Next, lay your salmon on a bed of lemons, wine, and dill and slather that butter on top.
Finally, cover the baking dish tightly with parchment and foil. The parchment layer really keeps the moisture in and prevents the salmon from drying out.
What temperature should salmon be cooked at?
This salmon will roast in a low oven - 275 degrees F - for 20-30 minutes. I like to go on the lower end because I prefer my salmon a little medium/medium rare in the center. Just check it with a fork and give it a few more minutes if you like it well done. Also, just as with any protein, it will continue cooking after it comes out of the oven and as it rests.
I hope you'll give this beloved family recipe a try. It's funny how this slow roasted salmon became such a part of our holiday meals right next to the turkey and ham. Now my kids ask if I'm making "bobo's salmon" and I'm always happy to oblige. These special recipes and traditions keep my father's memory alive. I hope you'll love this one as much as we do. xo - Anita