Slow Roasted Salmon with Tartar Sauce
- ⏱ 50 minutes
- Easy
- Serves 4
- 👥 2-cook recipe
Salmon is slow-roasted in foil with lemon, butter, and dill, then served with homemade tartar sauce.
Adapted from Serious Eats.
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This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Slow Roasted Salmon...
0/0
COOK 1COOK 2
1Make the salmon
2Prepare the butter
Cut the butter into 8 small pieces and divide it
3Plate and serve
+ 13 more steps in the app
Slow Roasted Salmon...
0/0
COOK 2COOK 1
1Make the salmon
Thinly slice the lemon
Divide the fresh dill fronds
Lay four large pieces of foil onto the counter and...
2Prepare the butter
3Plate and serve
+ 13 more steps in the app
Ingredients
- 1/2 cup plain whole-fat Greek-style strained yogurt
- 2 tbsp mayonnaise
- 1/2 cup capers (drained and chopped)
- 2 tbsp fresh dill (minced)
- 1 tsp fresh lemon juice
- 1 garlic clove (peeled and finely minced or grated on a microplane)
- kosher salt for tartar sauce, to taste
- freshly ground black pepper for tartar sauce, to taste
- 4 salmon fillets
- kosher salt for salmon, to taste
- freshly ground black pepper for salmon, to taste
- 1 lemon (thinly sliced)
- 2 tbsp unsalted butter (cut into 8 small pieces and divided)
- 1/4 cup fresh dill fronds (divided)
The full plan
Split between two cooks — each step says who's on it.
1. Make the salmon COOK 1
- Thinly slice the lemon
- Divide the fresh dill fronds
- Lay four large pieces of foil onto the counter and place a salmon fillet in the center of each one, presentation-side up
- Season with salt and pepper
- Lay 1 or 3 lemon slices on top of each piece of fish
- Place 2 small butter pieces (about 1/2 tablespoon total) on top of each portion
- Scatter dill over the top
2. Prepare the butter COOK 2
- Cut the butter into 8 small pieces and divide it
🤝 Cook 1 hands the knife to Cook 2.
3. Prepare the oven COOK 2
- Adjust the oven rack to the middle position and heat the oven to 275°F (135°C)
4. Make the tartar sauce COOK 2
- Drain and chop the capers
- Finely mince the fresh dill
- Peel and finely mince or grate the garlic on a microplane
5. Seal the packets COOK 1
- Working with one fillet at a time, loosely fold the foil over the top of the fish, rolling gently to seal, seal the open ends, Leave a small amount of air space inside the packets
- Place the packets on a rimmed baking sheet
🤝 Cook 2 hands the rimmed baking sheet to Cook 1.
6. Slow roast the salmon COOK 1
- Bake until the center registers 115 to 125°F (46 to 52°C) with an instant-read thermometer for medium-rare to medium or to desired doneness, 20 to 25 minutes
7. Make the tartar sauce COOK 2
- In a small mixing bowl, stir together the yogurt, mayonnaise, capers, dill, lemon juice, and garlic until well combined
- Season to taste with salt and pepper
🤝 Cook 1 hands the small mixing bowl to Cook 2.
8. Plate and serve BOTH
- Serve with tartar sauce
See it in action
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