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    Home » Recipes » Slow Baked Salmon Fillets

    Slow Baked Salmon Fillets

    Published: Feb 14, 2013 · Modified: Aug 16, 2021 by Linda Baker · This post may contain affiliate links

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    This recipe for Slow Baked Salmon Fillets shows how 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.

    slow baked salmon fillets

    The story behind Slow Baked Salmon Fillets

    I had never tried this cooking method for fish before, I'm usually sear on the stovetop or grill on the grill kind of gal when it comes to salmon. The stovetop always has a bit of splatter, the grill needs good weather. But I saw this method being used on an Epicurious cooking video and 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 with bacon braised cabbage.

    You can use this technique for other salmon recipes, such as Baked Salmon with a Light Jalapeno Cream Sauce or Baked Salmon with Lentils and Bacon. Or any baked salmon dish you choose. It's so easy. And the low slow cooking method makes it nearly impossible to overcook the fish. And, as we all know, overcooked fish is bad fish. 

    Slow baked salmon fillets cooked.

    So do give the low slow-baked salmon fillets method a go. I think you will like it too.

    Slow baked salmon fillets cooked.

    Slow Baked Salmon Fillets

    LindySez
    This recipe for Slow Baked Salmon Fillets shows how 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.
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    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Additional Time 15 mins
    Total Time 35 mins
    Course Fish & Seafood
    Cuisine American
    Servings 4 servings
    Calories 205 kcal

    Ingredients
      

    • 4 5-ounce salmon fillets, about 1 ½ inches thick, skin on (please use wild or salmon that is sustainably 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

    Instructions
     

    • Heat the oven to 250º F. 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.
    • 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.
    • Place fish in the oven and cook for 15 - 18 minutes, depending on the 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.

    Nutrition

    Serving: 1gSodium: 362mgCholesterol: 74mgCalories: 205kcalPolyunsaturated Fat: 5gSaturated Fat: 1gFat: 9gProtein: 28gCarbohydrates: 1g
    Keyword baked salmon, cooking salmon low temperature, slow roasted salmon
    Tried this recipe?Let us know how it was!

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    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

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