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Slow baked salmon fillets cooked.

Slow Baked Salmon Fillets

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
Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 15 minutes
Total Time 35 minutes
Course Fish & Seafood
Cuisine American
Servings 4 servings
Calories 205 kcal


  • 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


  • 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.


Serving: 1gSodium: 362mgCholesterol: 74mgCalories: 205kcalPolyunsaturated Fat: 5gSaturated Fat: 1gFat: 9gProtein: 28gCarbohydrates: 1g
Keyword baked salmon, cooking salmon low temperature, slow roasted salmon
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