Slow roasting salmon is foolproof. Because the oven temperature is so low, there is a large margin of error between undercooked and overcooked. And while this bright seasoning is perfect for spring and summer, almost any combination of fresh herbs and citrus zest will yield swoon-worthy results as long as you’re using a great piece of salmon. —What We Eat Gals
Capers, drained, rinsed, dried and chopped
Line a sheet pan with parchment paper. Lay the salmon fillet on the parchment paper, then shower the fish evenly with the chopped dill, capers, lemon zest and salt and pepper to taste. Drizzle lightly with olive oil. Let the flavors get to know the salmon for at least 30 minutes and up to a few hours.
When ready to cook the salmon, preheat the oven to 300 degrees. Slow-roast the fillet for about 22-27 minutes. It might still look a bit raw but it should feel just a slightly firm when pressed with your ring finger. Another way to ensure doneness is to insert a knife into the thickest portion, leave it there for about 5 seconds, then bring the flat end of the knife to your lip. If it’s warm to the touch, it’s done.
Squeeze the juice of the zested lemon over the slow-roasted salmon and enjoy!