13/03/2019
SLOW ROASTED SALMON WITH A
LEMON AND BUTTER SAUCE
COURSE: BRUNCH, DINNER, LIGHT MEALS, LUNCH, MAIN COURSE PREP TIME: 15 MINUTES
COOK TIME: 15 MINUTES TOTAL TIME: 30 MINUTES SERVINGS: 4 PEOPLE AUTHOR: DINI
Perfectly cooked, juicy, slow roasted Salmon with a buttery, tangy sauce. Delicious and
versatile for any meal and occasion.
Please read the post for the work flow and for tips on making this meal quickly and
easily.
INGREDIENTS
SLOW ROASTED SALMON
4 x 3 oz fresh salmon fillets
Please see NOTES for larger
portions
1/4 cup melted butter or 1/4
cup brown butter
Sea salt
1/2 lemon
1/2 - 1 lemon zest only
Freshly cracked black
pepper
LEMON BUTTER SAUCE
1/4 cup melted butter or
melted brown butter
2 tbsp lemon juice about 1/2
lemon
½ shallot minced
2 garlic cloves minced
2 tbsp water or white wine
1 tbsp cream
Salt
1/2 tsp sugar
1/2 tbsp chopped dill
1/2 tbsp chopped parsley
PAN-FRIED ASPARAGUS
1 lb asparagus woody ends
chopped
1 tbsp oil / butter
3 tbsp drained capers
1/2 tbsp chili flakes optional
salt to taste
1/2 medium red onion thinly
sliced
TO SERVE
Spring salad mix
https://www.theflavorbender.com/slow-roasted-salmon-lemon-butter-sauce/
Slow Roasted Salmon with Lemon Butter Sauce | The Flavor Bender
INSTRUCTIONS
SLOW ROASTED SALMON
1. When you buy the salmon, make sure to get 12 oz (or more) of the center
belly cut of salmon, so you have evenly-sized salmon pieces. Pat dry the
salmon, and cut it evenly into 4 portions that weight about 3 oz each (for
light meals). See notes for preparing salmon for dinner, or as a larger meal.
2. Preheat oven to 250°F. Line a baking tray with parchment paper and brush
the bottom with the melted butter (or brown butter). Sprinkle the buttered
parchment paper with a little salt (where you would place the salmon). Place
the salmon pieces on the tray with at least 1 - 1 1/2 inches of space between
each piece.
3. Generously brush the top and sides of the salmon pieces with butter. Drizzle
some lemon juice (about 2 - 3 tbsp) over the salmon, followed by some sea
salt. Place the salmon in the oven and set the timer to 10 minutes. Cook time
may vary between 12 - 20 minutes, depending on the thickness and weight
of the salmon. Prepare the lemon butter sauce and asparagus while the
salmon is cooking.
4. Check the doneness of your salmon after 10 minutes. A fork or thin sharp
knife inserted into the thickest part of the salmon should go in easily with no
resistance if it's done. OR you can check the internal temperature of the
salmon - if it's 145°F, then it's done. Check every few minutes after the 10
minute mark. If the surface looks translucent, don't worry. The salmon is
still perfectly cooked.
5. When the salmon is cooked, remove from the oven and brush the top with a
little more butter (optional), and sprinkle some black pepper, and zest some
lemon on top. Let the salmon rest for a few minutes.
LEMON BUTTER SAUCE
1. Finely chop the garlic and shallots.
2. In a small saucepan, combine the melted butter and lemon juice with the
garlic and shallots. Bring the mix to a simmer over medium-high heat, while
whisking. Whisk until the sauce has emulsified.
3. Once the the mix is emulsified and the shallots and garlic have softened, add
the sugar, water/white wine and cream. Season with salt to taste. Whisk
until the sauce comes to a simmer. Remove from the heat and stir in the dill
and parsley. The sauce is now ready to be served.
ASPARAGUS
1. Cut the asparagus spears in half or into 3 pieces. Place a large non-stick pan
over medium-high heat with the butter or oil.
2. When the butter / oil is hot, add the asparagus, capers and sprinkle with a
generous pinch of sea salt. Leave the asparagus in the hot pan for 2 - 3
minutes to slightly char them. Add the chili flakes and red onions and toss
to combine. Remove from the heat.
SERVING
1. Place the asparagus on a serving platter, and carefully place the salmon over
the asparagus (the salmon is very fragile, so use a spatula to move them).
Sprinkle more chopped herbs (dill, parsley, or chives) on top.
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13/03/2019 Slow Roasted Salmon with Lemon Butter Sauce | The Flavor Bender

2. Serve with a spring salad and the lemon butter sauce on the side.

RECIPE NOTES
NOTES on salmon
Use 3 oz fillets for light meals (brunch or lunch), 12 ounces in total for 4 people.
Use 5 - 6 oz fillets for larger mains (dinners). 20 - 24 ounces in total for 4 people.
You can easily add more salmon fillets, as long as you use a larger baking tray to accommodate more salmon, and
space them properly.
NOTES on cook time
The cook time for larger salmon fish fillets is closer to 20 minutes. Make sure to check the internal temperature for
accurate results. If you see albumin being produced, then the salmon is starting to overcook, so take it out
immediately. Recipe from The Flavor Bender

Slow Roasted Salmon with a Lemon and Butter Sauce https://www.theflavorbender.com/slow-roasted-salmon-lemon-butter-sauce/

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