Slow Baked Salmon Fillets

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slow baked salmon fillets cooked


I had never tried this cooking method for fish before but I was glad I did

I had never tried this cooking method for fish before, I’m usually a sear on the stove top or grill on the grill kind of gal when it comes to salmon, but I thought I would give low and slow oven cooking a try.  I was so glad I did. The slow-roasting allows the fat between the meat to melt keeping the fish moist and tender. No mess to clean up after either. Win-Win.

I served these Slow Baked Salmon Fillets with Apple and Onion Braised Cabbage with Bacon, delish combo!

Slow Baked Salmon Fillets


  • 4 (5-ounce) salmon fillets, about 1 1/2 inches thick, skin on (please use wild or salmon that is substainably raised)
  • 4 teaspoon good quality extra virgin olive oil
  • 2 tablespoons minced fresh thyme
  • 1 teaspoon minced fresh lemon verbena, (optional, but good)
  • 1 teaspoon grated lemon zest
  • salt and freshly ground pepper, to taste


Step 1

Heat the oven to 250º F.

Step 2

Line a cookie sheet with foil and spray with cooking spray, or brush with oil. Place the fish on, skin side down. Season with salt and pepper.

Step 3

In a small bowl combine the herbs, lemon zest and oil. Mix well. Spoon evenly over fish. Allow to sit for 15 minutes at room temperature.

Step 4

Place fish in oven and cook for 15 - 18 minutes, depending on thickness of fish, or done until your desired degree of doneness (I like mine a little on the rarer side, but it's hard to overcook at such a low temperature). Serve with lemon wedges, if desired.

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Nutritional Info

This information is per serving.
  • Calories
  • Protein
  • Carbohydrate
  • Dietary Fiber
  • Cholesterol
  • Sodium
  • Fat
    9g (1g Sat, 5g Mono, 2g Poly)

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