Place salmon on baking sheet skin side down, and sprinkle with salt and pepper.
Roast for about 20 - 35 minutes depending on the size of the salmon, until it’s easily flaked with a fork. I use a fork and gently separate the thickest part of the fillet. If it separates easily with no resistance, it’s done. The top should be evenly opaque and slightly firm to the touch. If you insert an instant read thermometer it should read 120 degrees in the thickest part of the fillet. Note that the thinner end of the fillet will be firmer than the center. I normally like salmon slightly undercooked when roasting because it’s soft and buttery.
Meanwhile, melt butter In a small saucepan. When butter starts to bubble along the edges, add the minced garlic and stir to coat with butter. Once the garlic is fragrant, about 10 - 20 seconds, add the capers, lemon juice, and chopped fresh dill and stir.
Once the salmon is cooked, remove from oven and let it rest and pour the lemon caper butter evenly on top of the salmon. Place a few slices of lemons on top and serve. You can either slice into servings or pull the flesh apart with a fork into chunks for a perfect imperfect portion.
Don’t be fooled by the color of the roasted salmon. It may still look raw, but I’ve found slow roasting may still have a raw look even though the fish is cooked inside.I’ve a roasted large 3 ¼ pound that was very thick and it took 40 minutes. It was perfectly cooked and buttery in texture.
Slow Roasted Salmon with Lemon Caper Butter https://www.thegeneticchef.com/slow-roasted-salmon-lemon-caper-butter/