Slow-Roasted Salmon with Chimichurri
The word “foolproof” gets tossed around a lot when it comes to recipes, but rarely when it comes to temperamental proteins like tender salmon. When shelling out money for a good side of wild Pacific Northwest salmon, though, nobody wants to take chances — and this truly foolproof method of cooking leaves it beautifully bright, intact, and never dried out.
This recipe works well for any size portion; simply adjust the oil, salt, and lemon amounts to the size of the salmon. The timing stays the same and you should have plenty of chimichurri.
In Argentina, this parsley-based sauce comes out at every parillada, or grill feast. But the sharp vinegar, piquant pepper flakes, and fresh herbs also work well with fish dishes like this one. Because you can make it ahead of time, it turns the salmon into a low-stress dinner-party stunner. For any portion of salmon less than a pound, you’ll have enough left over for a second meal — simply store it in the refrigerator and use it over pasta, eggs, or shrimp.
Buy now: The Pacific Northwest Seafood Cookbook, $28
Slow-Roasted Salmon with Chimichurri
Prep time 15 minutes
Cook time 20 minutes
Serves 4
Nutritional Info
Ingredients
- 1
(1-pound) skin-on salmon fillet, pin bones removed
- 1 tablespoon
olive oil
- 1/4 teaspoon
kosher salt
- 1/4
medium lemon
For the chimichurri sauce:
- 3 cloves
garlic
- 2 tablespoons
white wine vinegar
- 1/2 cup
olive oil
- 1/2 teaspoon
kosher salt
- 1/2 teaspoon
red pepper flakes
- 1/2 cup
fresh parsley leaves
- 1 tablespoon
fresh oregano leaves
Instructions
Arrange a rack in the middle of the oven and heat the oven to 225ºF. Place a 1-pound salmon fillet on a rimmed baking sheet. Check for pinbones and remove as needed. Rub the salmon all over with 1 tablespoon olive oil, then arrange skin-side down. Sprinkle with 1/4 teaspoon kosher salt.
Bake until the salmon is just cooked through and the flesh is firm, about 20 minutes. Don’t worry too much about exact timing, as the recipe is very forgiving. Small dots of white fat may bubble up, but they are nothing to be concerned about (fat is flavor!). Meanwhile, make the chimichurri.
Make the chimichurri: Mince or smash 3 garlic cloves through a garlic press and place in a medium bowl. Add 2 tablespoons white wine vinegar and stir to combine. Slowly whisk in 1/2 cup olive oil, then stir in 1/2 teaspoon kosher salt and 1/2 teaspoon red pepper flakes. Finely chop 1/2 cup parsley leaves and 1 tablespoon oregano leaves, then stir into the oil mixture.
When the salmon is ready, squeeze 1/4 lemon over the top. Serve with the chimichurri.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container up to 2 days.
Excerpted from The Pacific Northwest Seafood Cookbook. Text copyright 2019 by Naomi Tomky, photograph copyright 2019 by Celeste Noche. Reproduced by permission of The Countryman Press. All rights reserved.