We’ve already shown you how to cook sockeye salmon in the oven (wrapped in foil) and how to achieve perfect grilled salmon. Now, we’re excited to introduce another foolproof technique: Slow Baked Salmon.
Let’s face it: there is nothing worse than overcooked salmon. If you have never tried it, slow-cooking salmon in the oven at a low temperature (aka low and slow) ensures a perfectly moist and flavorful fish with minimal effort. The best part, you ask? This is a fantastic dinner you can make in less than 30 minutes.
Ingredients You’ll Need
This salmon slow bake is made with just a few basic ingredients. The key is to get the freshest salmon you can find, whether that’s at grocery stores or your favorite fish market. Here’s a bit more information about what we need:
- Salmon: I prefer wild-caught Pacific salmon fillets (King or Coho salmon), but you can use farm-raised Atlantic salmon as well, depending on availability and budget. You can use a whole fillet like I did or portion it into 4-6 ounce salmon fillets.
- Extra Virgin Olive Oil: I used extra virgin olive oil, but unsalted butter can also be used. Alternatively, you can take it up a notch by using softened Roasted Garlic Butter or Butter Garlic Sauce.
- Dijon Mustard: Dijon mustard is optional, but it gives an additional pop of flavor.
- Fresh Garlic Cloves: While we prefer a few cloves of minced fresh garlic, in a pinch, you can use garlic powder.
- Onion: I love sliced shallots, but use any type of onion you have on hand like yellow onion, red onion, or even chopped green onions.
- Lemon Slices: Lemon slices add visual appeal and bright citrus flavor. A medley of citrus slices would be gorgeous as well.
- Seasonings: A simple seasoning of Kosher salt and freshly ground black pepper keeps the salmon the star. You can add other seasonings if you prefer.
- Garnish: We kept it simple with fresh parsley, but you could also garnish with different fresh herbs like fresh dill, mint, cilantro, basil, or fresh chives. If preferred, a final sprinkle of lemon zest wouldn’t hurt either.
How to Slow Cook Salmon in The Oven?
Slow-roasted salmon is easier than you think. Here are the step-by-step instructions and photos to make this flaky slow roasted salmon:
- Prep: Preheat the oven to 275 degrees F/135 C. Line a large-rimmed baking sheet with parchment paper.
- Make marinade: In a small bowl, whisk together the olive oil, Dijon mustard, garlic, Kosher salt, and black pepper.
- Season salmon: Pat the salmon dry with a paper towel. Then, brush the entire surface of the fillet with the olive oil mixture.
- Finish with toppings: Place the salmon fillet on the prepared baking sheet. Scatter the shallots over the salmon and finish with a single layer of lemon slices.
- Bake: Roast in the oven for 18-20 minutes until the fish flakes easily with a fork or until an instant-read thermometer inserted into the thickest part of the fish reaches 125 degrees F.
- Garnish: Rest the salmon for 5 minutes. Sprinkle with parsley and squeeze lemon juice right before serving.
How to Store and Reheat?
This slow-roasted salmon recipe is perfect for weekly meal prep, as it can be enjoyed warm or cold, on top of salads, in sandwiches or wraps, tossed into pasta recipes, or layered into tacos. It’s such an exquisite piece of seafood that you won’t want any of it to go to waste. Here are my best storage and reheating tips for this slow-cooked oven salmon recipe:
- Storage: Cool the leftover salmon to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 5 days.
- Reheat: Place the salmon fillet in a low-temperature oven (250 – 275 degrees F) for 5 minutes or until heated through.
How to Serve Cooked Salmon?
Low and slow salmon is an elegant meal that can be served as a healthy weeknight dinner or jazzed up for family and friends as an ideal dinner party trick. Some of my favorite side dishes include:
- Simple Green Salad: To keep it light and fresh, serve it with Avocado Kale Salad or Spring Mix Salad. You can also use it to make my Salmon Nicoise.
- With Sauce: Take it up a notch and serve with a dollop of Yogurt Dill Sauce, Horseradish Sauce, or Harissa Sauce.
- Vegetable or Grain Side Dish: To make it a full meal, serve it with Garlic Butter Green Beans, Roasted Asparagus, roasted zucchini (like I did), or Herbed Quinoa.
FAQs
Yes, cooking salmon in a low heat source (250 – 300 degrees F oven) ensures that the salmon cooks evenly and gently, resulting in a melt-in-your-mouth texture.
If you are baking the salmon low and slow, between 250 – 300 degrees F., you can cook it uncovered. However, if you are cooking it in a hotter oven, we recommend either covering it with aluminum foil or baking it for a shorter amount of time.
Depending on the thickness of your salmon, it should be medium-rare (125 degrees F) in about 18-22 minutes.
Other Salmon Recipes You Might Like:
If you make this Slow Cooked Salmon recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.
Slow Baked Salmon Recipe
Ingredients
- 2 lb whole salmon fillet, or 6 fillets of salmon (4-5 ounces each)
- 3 tablespoons olive oil
- 2 teaspoons Dijon mustard, optional
- 3 garlic cloves, finely minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 small shallot, thinly sliced (or you can use white or red onion as well)
- ½ lemon, thinly sliced
- 2 tablespoons parsley, finely chopped – optional garnish
Instructions
- Preheat the oven to 275 degrees F/135 C. Line the sheet pan with the parchment paper.
- In a bowl, combine the olive oil, Dijon mustard, minced garlic, kosher salt, and black pepper. Whisk until all ingredients are incorporated.
- Pat dry the salmon and brush it with the olive oil mixture.
- Place the salmon on the prepared baking sheet. Scatter the shallots over the top of the salmon. Finish with a single layer of lemon slices.
- Bake for 18-20 minutes until the fish flakes or until a instant read thermometer inserted in the thickest part of the fish registers 125 degrees F.
- Let it rest for 5 minutes, and then serve with chopped parsley, if desired.
Notes
- Yields: This recipe makes one large fillet of salmon, which is usually ideal for 6 servings. The nutritional values below are per serving.
- Salmon to buy: I prefer wild-caught Pacific salmon, such as King or Coho Salmon, but you can also use farm-raised Atlantic salmon, depending on availability and your budget. You can use a whole fillet like I did or buy six fillets (4-5 ounces each) of salmon.
- Leave the salmon skin on or remove it: You can either leave the salmon skin intact, have the fishmonger remove it for you, or do it yourself at home. If you decide to leave the skin on, bake the skin side down for best results (the skin will fall right off once baked). Also, make sure to check for any lingering pin bones before cooking.
- The thickness of the salmon matters: Keep in mind that the thicker the salmon, the longer the cooking time. My salmon was roughly 1 inch thick with a cooking time of 18 minutes (plus 5-minute carryover cooking) for medium-rare (125-130 degrees F.)
- Cook to the desired temperature: I love medium rare salmon, so I take it out of the oven when the internal temperature reaches 125 degrees F. If you prefer your salmon a little more well done, bake a few more minutes until the temperature reaches 140-145 degrees F, depending on how well you want it done.
- Storage: Cool the leftovers to room temperature. Then, transfer them to an airtight container and store them in the refrigerator for up to 5 days.
- Reheat: Place the salmon fillet in a low-temperature oven (250 – 275 degrees F) for 5 minutes or until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is such a good technique. I won’t ever cook my salmon any other way. Low and slow is the way to go.
Thank you for this recipe. It’s one of my favorites.
Every time I make salmon it comes out perfect.
Hi Emma,
So happy to hear that. We love it in our house too. Thanks for coming by.
I wholeheartedly agree that slow-roasting is the best way for go for salmon! We just had salmon for dinner last night and now I see your post. 🙂 You’ve explained the cooking so beautifully and it looks so wonderful on the bed of butter beans. Also love how you set the fillets on lemon. Nice touch!
Thank you Emily. <3
wow, this salmon looks SO delicious!!very amazing pictures! would love to try it now 🙂
Thank you guys. <3
This is kind of hilarious… if you go to any of my salmon posts you’ll see almost the same exact story. I thought I HATED salmon, and it was because my mother overcooked it when I was growing up. I’m still scared to order it in restaurants unless I’m out for sushi. Never have I met a fish that needs more tender loving care. When it’s good, it is SO good. I tend to go for quick high heat. Baked at 400 F, the broiler, or the grill. 8-10 minutes. This looks divine.
That’s funny. We have all been there. And yes, when it is good it is so good.
I will give the high heat a try next time. I also want to learn to smoke it. From what I understand, it is not that hard.
Have you ever tried?
Thanks for stopping by Jennifer. 🙂
I totally understand how overcooked salmon can be such a turn-off! I know for my husband in particular, the only way he appreciates salmon is if it is raw in a crudo or sushi. As for me, I do prefer it smoked, especially with a bagel! Definitely trying your tips the next time I prepare salmon!
Hi Liren! I love a good smoked salmon as well. From what I understand, it is not that difficult to smoke it yourself. It is one of those things I want to try out this summer. We’ll see how it will turn out.
Thank you!
This is so beautifully shot, Aysegul. I appreciate your tips on the salmon – it is a food I love but hardly ever prepare because I get intimidated. That green cashew cream sounds incredible, too! xo.
Oh I know the feeling Tessa. In general, I feel intimidated about seafood. I guess, it is mostly because it is expensive and it is really easy to ruin if cooked a little too long.
And yes, this cashew sauce is pretty awesome.
Thank you for stopping by.
I adore salmon. It’s so easy to overcook it, indeed. But when it is prepared well, it is incredible. I have a love/hate relationship with smoked salmon. I love the taste, but the texture just isn’t my favorite. I can only have it in small portions. The next time I make salmon, I will definitely be trying this recipe!
I love salmon, and yours looks gorgeous! I agree, though, that many people overcook their salmon. I’m also in love with the pairing combination that you did with the leeks and butter beans – SO delish!! 😀
Thank you Beeta. It ended up being a really delicious recipe. 🙂