Sheet-Pan Salmon with Gin-Soaked Tomatoes

4.7

(10)

10 Reviews

Slow-cooked salmon is topped with meaty roasted tomatoes, shallots, and a generous splash of gin in this hands-off, fancy dinner.

Hunter Lewis

Published on May 16, 2024

Tested by

Marianne Williams

SLOW-BAKED SHEET PAN SALMON WITH GIN-SOAKED TOMATOES — Photo:
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver

Active Time:

15 mins

Total Time:

50 mins

Servings:

This salmon is ideal as a weeknight meal for when you want to have to pay too much attention to your dinner as it cooks. The salmon cooks so slowly in a low-temperature oven that you can put it in and walk away without fear of it overcooking. This method gently melts the intramuscular fat of the luxurious center-cut salmon fillets, transforming them into meltingly tender portions that can be scooped easily with a spoon.

The tender roasted tomatoes and shallots meld with the complex botanical flavors of gin, while briny capers add pops of bright acide to the final dish. Definitely be sure to spoon the juices in the pan over the fish when serving.

Frequently Asked Questions

What’s the difference between Meyer lemons and regular lemons?

Meyer lemons taste like a cross between a regular lemon and a mandarin orange. Their skin and flesh is darker yellow than regular lemons, and they are sweeter in flavor with a uniquely floral scent. While regular lemons are available year-round, Meyer lemons are seasonal and most available between December and May.
What should I serve with slow-baked salmon?

Round out this slow-roasted salmon with something starchy, such as rice pilaf or couscous salad.

Notes from the Food & Wine Test Kitchen

At the fish counter, you can ask for square-cut fillets without the thin strip of belly fat so that each fillet is about three-quarters to one inch thick throughout. The uniform fillets will cook more evenly.

Suggested pairing

Try a lemony, herbaceous Italian white with this salmon, such as Gini Soave Classico.

Make ahead

The tomato and caper mixture can be prepared up to three hours in advance and stored, covered, at room temperature until ready to use.

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Ingredients

4 (7-ounce) center cut, skin-on salmon fillets (about 1 inch thick)
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
2 pints cherry tomatoes (about 1 1/4 pounds), halved
1/2 cup extra-virgin olive oil
2 small shallots, thinly sliced into rings (about 1/2 cup)
1/4 cup drained capers in brine
1/4 cup (2 ounces) gin
1 teaspoon grated lemon zest plus 20 to 24 half-moon slices (from 2 lemons; use Meyer lemons if you can find them)
1/8 teaspoon crushed red pepper (optional)
Fresh dill, flat-leaf parsley leaves, or chives, for garnish (optional)

Directions

Preheat oven to 225°F. Remove salmon from refrigerator 15 minutes before cooking. Sprinkle salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper; transfer to a rimmed baking sheet. Toss together tomatoes, oil, shallots, capers, gin, lemon zest, lemon slices, and crushed red pepper (if using) in a medium bowl; sprinkle with remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Scatter tomato mixture around and on top of salmon.
Bake salmon in preheated oven until cooked to desired degree of doneness, 35 to 40 minutes for medium. (A thermometer inserted into the thickest portion of fish will register 120°F to 125°F.)
Transfer salmon portions to serving plates; garnish with fresh herbs, if using. Spoon tomato mixture and juices evenly over salmon, and serve.

Originally appeared in Food & Wine magazine, June 2024