Slow Roasted Shallot Salmon with Capers

Slow roasting salmon may become your favorite cooking method if it isn’t already. While baking, the fat renders gradually and gives the fish a luscious, silky, melt-in-your-mouth texture. This technique ensures more even cooking than searing does, and basically guarantees the perfect medium rare fillet.

Ingredients

1-1.5lb wild salmon
2 Tbsp Shallot Olive Oil
2 Tbsp capers, minced
2 Tbsp fresh Lemon
2 Tbsp Black Cherry Balsamic Vinegar
Cherrywood Smoked Sea Salt
Fresh ground pepper

Optional: 1 small minced shallot if you want more texture/oniony flavor

Preparation

1. Preheat oven to 275° with a rack in the center.
2. Place salmon skin side down on a baking sheet or baking dish. I use parchment paper, but you don’t have to. Make sure to remove any bones.
3. Rub the Shallot olive oil all over the flesh, top and bottom.
4. Sprinkle the salmon evenly with the capers, lemon juice, and a generous amount of Cherrywood Sea Salt and pepper.
5. Roast for 15 minutes. It should be just barely opaque in the center and soft when it is done.

OPTIONAL: For an added burst of flavor and sweetness, immediately drizzle some of the Black Cherry Balsamic on top of the salmon when removed from the oven.

Serve warm or room temperature.