Slow Roasted Salmon with Wine, Lemon, Capers and Thyme, in keeping with our clean food, low carb start to the New Year, this dish is the perfect recipe. Slow roasting is my new cooking method for wild caught salmon . Since salmon is an oilier bodied fish, it is one great to poach, steam or in this case, slow roast. Slow roasting will slowly cook your salmon to perfection. I especially like this method because the salmon cooks without searing the outer exposed layer. Cooking salmon in this manner leaves the meat flaky, tender and allows the fish to retain it’s beautiful pink color. This dish is so easy to prepare, place your salmon skin side down in a baking dish, thinly slice lemon and lay it upon the salmon, add capers, then generously drizzle with olive oil and sea salt. Last but not least, add dry white wine, some fresh lemon juice then fresh ground pepper and thyme, now the salmon is ready to go into a low oven to begin the magic.
Cook the salmon to your desired doneness, it will take about 30-40 minutes. A wonderful way to bake seafood, slow roast. Slow Roasted Salmon with Wine, Lemon, Capers and Thyme, Let’s Cook
Slow Roasted Salmon with Wine, Lemon, Capers and Thyme
Slowly Roasted Salmon cooked on a low oven with wine, capers, lemon, sea salt and thyme. Delicious!
- 4 Wild caught salmon filets
- 2 Lemons
- 3 tbls Extra virgin olive oil
- 2-3 tsp Capers, salted or regular
- 1/2 cup Dry white wine
- Thyme sprigs, fresh (to taste)
- Course ground sea salt (to taste)
- Fresh ground pepper (to taste)
Preheat oven to 250F, 125C
Lay the salmon filets skin down on a baking dish
Thinly slice 1 lemon
Lay the slices on top of the salmon filets
Drizzle the olive oil over the lemoned filets
Sprinkle the capers over the fish
Sprinkle the sea salt, add the fresh thyme
Pour the wine into the baking dish
Bake for 30-40 minutes to your desired doneness.