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