Butter Basted Slow Roasted Salmon

Make the perfect slow roasted filet of salmon recipe basted in butter, chives, and sea salt at home in the oven or even on the grill with this guide!

Course Main Dishes

Cuisine American

Keyword Butter Basted Slow Roasted Salmon

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 335kcal

Author Bon Appeteach

Ingredients

Salmon:

1 Large Salmon Fillet or 4 Small Fillets
6 tbsp. Butter
Sea Salt
2 tbsp. Fresh Chives

For the Chimichurri:

2 tbsp. Pomegranate Seeds
1/4 cup Minced Fresh Parsley
2 tbsp. Chopped Pistachios
2 tbsp. Minced Shallots
Splash of Red Wine Vinegar
1/4 cup Olive Oil
Salt and Pepper

Instructions

Start by preheating your oven to 250 F. Line a 9x13 inch pan with parchment paper.
Remove the salmon fillet from the packaging and pat it dry with a paper towel and set it into the parchment paper covered dish.
In a small pan, melt the butter on low heat and let it cook until the fat solids float to the top. Skim the fat solids off with a spoon and discard. Pour the melted butter over the salmon and season with sea salt and chopped chives.
Bake the salmon until the thickest part reads 145 F. and remove from the oven.
If making the pomegranate chimichurri mixture, combine all the ingredients together in a bowl, season to taste with salt and pepper and add over the top if desired.

Notes

Slow roasting helps create a tender, juicy, flaky piece of fish without the fishy taste. You can replicate this same process on a smoker as well using indirect heat.

Nutrition