Slow-Cooked Salmon with Salsa Verde

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 2 servings
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1/2 cup olive oil

Two 4-ounce pieces wild salmon, skin on

Kosher salt and freshly ground black pepper

1/3 cup finely chopped parsley

1 shallot, grated on a rasp grater, such as Microplane

2 tablespoons salt-packed capers, rinsed and finely chopped

1/2 teaspoon chili flakes

2 salt-packed anchovies, rinsed and finely chopped

1 clove garlic, grated on rasp grater, such as Microplane

1 jalapeno, seeded and minced

Juice and zest of 1 lemon


  1. Preheat your oven to 275 degrees F. Brush a half sheet pan with olive oil.
  2. Season the salmon with salt and pepper. Place the salmon skin-side down on the prepared half sheet pan and place in the oven. Cook for 15 minutes for medium rare (110 degrees F). If you prefer your salmon a little more cooked, continue to cook for another 5 to 10 minutes.
  3. In the meantime, make the salsa verde. In a mixing bowl, combine the remaining ingredients with 1/2 cup of olive oil. Season with salt and pepper and let stand at room temperature for at least 15 minutes to let the flavors meld, if time allows.
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