Slow-Roasted Salmon with Chimichurri

Step 1

Arrange a rack in the middle of the oven and heat the oven to 225ºF. Place a 1-pound salmon fillet on a rimmed baking sheet. Check for pinbones and remove as needed. Rub the salmon all over with 1 tablespoon olive oil, then arrange skin-side down. Sprinkle with 1/4 teaspoon kosher salt.

Step 2

Bake until the salmon is just cooked through and the flesh is firm, about 20 minutes. Don’t worry too much about exact timing, as the recipe is very forgiving. Small dots of white fat may bubble up, but they are nothing to be concerned about (fat is flavor!). Meanwhile, make the chimichurri.

Step 3

Make the chimichurri: Mince or smash 3 garlic cloves through a garlic press and place in a medium bowl. Add 2 tablespoons white wine vinegar and stir to combine. Slowly whisk in 1/2 cup olive oil, then stir in 1/2 teaspoon kosher salt and 1/2 teaspoon red pepper flakes. Finely chop 1/2 cup parsley leaves and 1 tablespoon oregano leaves, then stir into the oil mixture.

Step 4

When the salmon is ready, squeeze 1/4 lemon over the top. Serve with the chimichurri.