Salmon With Parsley Sauce
Recipe type: seafood, fish, sauce, simple
Cuisine: recipe adapted from: The New York Times
Prep time: 
Cook time: 
Total time: 
Serves: 4
Slow roasting your salmon makes it taste amazing -- soft, moist, and flavorful. And this simple raw herb sauce is just perfect!
  • 1-1/3 lb wild salmon filet
  • 1 Tbs plus 1 teaspoon extra-virgin olive oil
  • sea salt and black pepper
  • 1 cup fresh parsley leaves
  • 1 medium garlic clove
  • 2 scallions, cut into 1-inch pieces
  • 2 tsp capers
  1. Preheat your oven to 200°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Rub about 1 tsp oil into the top of the salmon filet.
  4. Sprinkle with sea salt and black pepper.
  5. Place in the oven for 20 minutes, then check for doneness. If it's not done enough, put it back in the oven and continue to check every 5 minutes. (Mine took 22 minutes for medium rare.)
  6. Meanwhile, place the parsley, garlic, scallions and capers into a food processor and pulse it about 10 times or until the herbs are chopped up, but the sauce is not smooth.
  7. Add 2 tsp of oil to the processor and process until combined.
  8. Remove the herb sauce to a small bowl and drizzle in as much of the remaining oil as you like.
  9. Remove the salmon from the oven when done, put it on a platter, and top with the herb sauce. Feel free to drizzle the top with a touch more olive oil.
  10. Enjoy!
Recipe by Kitchen of Youth at