This simple, yet impressive Slow-Roasted Salmon with Za'atar Salsa Verde will be an instant family favorite. Filled with bold flavors, it's equal parts nutritious and delicious.Read more
If you have yet to try Slow Roasted Salmon, now is the time!
Slowly roasting salmon is a superior cooking method for two reasons:
- It makes it nearly impossible to overcook the fish.
- You can flavor the olive oil with any combination of spices, herbs, or citrus, which then infuses the fish.
In this variation, we're seasoning the salmon with lemon, coriander, and paprika, and topping with a vibrant za'atar salsa verde.
I love serving this salmon salsa verde over rice with a simple side salad for a nutritious, incredibly satisfying dinner.
- Salmon: You need 1 (1.5 - 2 lb.) fillet of center-cut salmon. I do not suggest coho (or sockeye) salmon for this recipe since it's so lean. You really want a fattier fish, such as Atlantic or King salmon.
- Olive Oil: Since you need ½ cup of olive oil, I suggest using a lesser expensive variety. Keep your good quality oil for drizzling over salads and making dressings.
- Spices: A mix of coriander and paprika season the salmon. If you don't have coriander on hand, ground cumin is a fine substitute.
- Herbs: A classic salsa verde combo of cilantro and parsley add vibrant, herbaceous flavor. If you're not a fan of cilantro, you can use all (or mostly all) parsley with 2 tablespoon of fresh mint.
- Garlic: Fresh is best here!
- Capers: For a briny, salty bite. Alternatively, you can use green olives.
- Za'atar: This Middle Eastern spice blend typically includes dried herbs, sumac, and toasted sesame seeds. The flavor is woodsy, floral, and delightfully nutty.
- Lemon: One whole lemon infuses the salmon with bright, citrus-y acidity.
For a complete list of recipe ingredients and quantities, see the recipe card below:
Substitutions and Additions:
- Add Orange: In addition to the lemon, add 1 thinly sliced naval orange to the roasting dish.
- Make Spicy: Add extra chili flakes to the salsa verde OR finely chopped fresh jalapeño or Serrano pepper.
- Omit Za'atar: The salsa verde is still delicious without the addition of this spice!
- Use a Different Fish: In place of salmon, you can use a meaty white fish such as halibut or sea bass.
Step 1: Prepare Salmon. Arrange lemon slices in a baking dish, and place salmon overtop. Drizzle with olive oil, and season with salt, coriander, and paprika.
Step 2: Bake Salmon at 250ºF for 30 to 35 minutes, until opaque.
Step 3: Prepare Salsa Verde by combining cilantro, parsley, garlic, za'atar, capers (or olives), chili flakes (if using), and a pinch of salt. Add olive oil and stir well to combine.
Step 4: Top Salmon with Salsa Verde and serve.
It depends how you like your salmon cooked. If you prefer it buttery and flaky, cooking salmon at a lower temperature can help preserve its texture. If you prefer crispy salmon, however, you will want to either broil it or sear it in a skillet.
Rare Salmon: Less than 120ºF.
Medium-Rare Salmon: 125º F to 130º F.
Medium Salmon (the sweet spot!): 135º F to 140º F.
Either use an instant read thermometer to check the internal temperature, or gently press down on the top of the fillet to check for doneness. The flesh should easily separate when gently pressed with a fork or your finger.
How to Store and Reheat:
- To Store: Refrigerate leftover salmon in an airtight container for up to 3 days. (Store salsa verde separately, if possible, to avoid it taking on too much fishy flavor.)
- Rewarm: Salmon can gently rewarmed in a 300ºF oven, or in the microwave. I actually prefer it chilled or closer to room temperature, though!
More Roasted Salmon Recipes to Try:
If you give this salmon salsa verde a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Slow-Roasted Salmon with Za'atar Salsa Verde
- Baking dish
- Mixing bowl
- 1 large lemon, thinly sliced
- 1 (1.5 - 2 lb.) center-cut salmon fillet (ideally Atlantic or King salmon)*
- 3 Tbsp. extra-virgin olive oil
- 1 tsp. kosher salt
- 1 tsp. paprika
- ¾ tsp. ground coriander
- ¼ tsp. black pepper
- Suggested for serving: cooked long-grain white rice, such as Basmati or Jasmine.
Za'atar Salsa Verde
- ⅓ cup finely chopped cilantro
- ⅓ cup finely chopped parsley
- 1 garlic clove, minced or grated
- 1 Tbsp. finely chopped capers
- 1 ½ tsp. za'atar spice blend
- ¼ tsp. crushed red pepper flakes
- ½ cup extra-virgin olive oil
- 1 Tbsp. fresh lemon juice
- Kosher salt to taste
- Preheat oven to 250ºF.Arrange lemon slices in a baking dish just large enough to fit salmon. Place salmon overtop, and drizzle with olive oil. In a small bowl, combine salt, paprika, coriander, and black pepper; mix well. Scatter spice mixture over salmon, rubbing into flesh with your fingers or a basting brush.Bake for 30 to 35 minutes, until the fillet is just opaque in the center and easily flakes with a fork.
- Meanwhile, prepare Za'atar Salsa Verde by combining cilantro, parsley, garlic, capers, za'atar, and chili flakes in a bowl. Add olive oil and mix well to combine. Season to taste with a pinch of salt. Wait to stir in lemon juice until right before serving.
- Spoon about half of the Za'atar Salsa Verde over fish right when it comes out of the oven. Reserve remaining for spooning over individual fillets when plated.*I love serving the salmon over white rice, letting the residual oil and salsa verde flavor the grains.
- To Store: Refrigerate leftovers in an airtight container for 2 to 3 days.
- Salmon can gently rewarmed in a 300ºF oven, or in the microwave. I actually prefer it chilled or closer to room temperature, though!
This recipe was inspired by Bon Appetit.