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    Home » Recipes » Slow Baked Salmon Fillets

    Slow Baked Salmon Fillets

    Published: Feb 14, 2013 · Modified: Nov 29, 2023 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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Additional Time 15 minutes mins
    Total Time 35 minutes mins
    Course Fish & Seafood
    Cuisine American
    Servings 4 servings
    Calories 205 kcal
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    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: 1gCalories: 205kcalCarbohydrates: 1gProtein: 28gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gCholesterol: 74mgSodium: 362mg
    Keyword baked salmon, cooking salmon low temperature, slow roasted salmon
    Tried this recipe?Let us know how it was!
    « Apple and Onion Braised Cabbage with Bacon
    A Quick No Knead Crusty Rye Bread »

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    Hi, I'm Lindy.

    Welcome to LindySez! I'm Lindy, a self-taught home chef with a passion for helping others feel confident in the kitchen. I believe cooking should be approachable, fun, and above all, delicious!

    My mission is to guide anyone—whether you grew up on fast food or rarely cooked at home—to create amazing meals with ease. Through simple recipes and practical tips, I’ll show you how to turn everyday ingredients into flavorful dishes.

    Cooking doesn’t have to be intimidating—let’s make it enjoyable together!

    More about me →

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