Tender salmon with lemony garlic butter is a delicacy in our house. This recipe for slow roasted salmon is requested as a birthday dinner for one of my kids, and the rest of my kids get excited for it also.
Slowly roasting salmon leaves it so tender and juicy that it almost feels as if it is melting in your mouth.
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Why you will love this slow roasted salmon recipe
This recipe for slow roasted salmon is foolproof. From the simple seasoning, to baking it in the oven, it can’t get any easier and it’s a great meal to entertain!
You are going to love how this salmon turns out so flaky and full of flavor!
When making salmon with the slow roasting method, it creates the most tender and juicy fish possible. Slow roasting salmon leaves it fork tender and flaky.
And you really can’t beat a recipe that only has 6 ingredients!
Tips
Cover the salmon as you bake it so that it does not lose any of its juices and it will stay very moist.
Ingredients
While making this recipe is very simple, there is one thing we need to discuss when it comes to making this slow roasted salmon recipe… the fish.
If you live in a place that is not close to the ocean or the Great Lakes (I get freshwater salmon from Lake Michigan), then you need to be careful about the salmon that you buy.
Salmon can be a fish with a strong smell or odor, especially when it is not fresh. Fresh fish shouldn’t have too much of an odor to it, or else it is not fresh enough!
If you don’t live close by to fresh caught fish, it might be best to buy your salmon frozen.
If you have a specialty seafood grocery store, this may also be a good option. Usually, you can ask the butcher how fresh the fish is and they can help you pick out a good, delicious fish.
I usually get a 2.5-3 lb salmon and I leave it whole and bake it in a large baking dish.
The question also remains, do you take the skin off or leave it on? I always bake my salmon with the skin on.
It tends to remain intact better and since we are using a slow roast method for baking it, when you serve it up, it is super easy to scoop up a piece of salmon and leave the skin in the pan. That’s how flaky and tender it turns out to be!
These are the ingredients for slow roasted salmon with garlicky lemon butter sauce:
- 1 salmon filet 2.5-3 lbs
- Fresh lemons
- Fresh garlic
- Butter
- Parsley
- Salt
How to make slow roasted salmon
Preheat the oven to 275°F.
Line a large baking pan or jelly roll pan with parchment paper and place the salmon on top of it.
In a microwave safe glass bowl or measuring cup, place the butter in and mince the garlic on top of it.
Heat it in the microwave for about 30 seconds or until the butter is melted. Stir it together then drizzle it all over the top of the salmon. With a pastry brush, spread the garlic butter all over the top of the salmon.
Generously sprinkle the salt over the top of the buttered salmon. Slice the lemon into thin circles and place them directly on top of the salmon in a single layer.
Cover the salmon with a piece of foil and place it in the preheated oven. Bake it for about 35-40 minutes until the internal temperature reaches 122 degrees.
You really don’t have to be that exact.
It’s perfect between 120-125 degrees.
Remove it from the oven and garnish it with fresh chopped parsley. Portion and serve it while it is hot.
Enjoy!
Serving suggestions
This roasted salmon pairs really well with a salad like Lebanese Tabbouleh Salad or Fattoush Salad. Instead of serving this salmon with tartar sauce, try pairing it with this refreshing mint yogurt sauce.
Variations
When slow roasting salmon, you have the freedom to play around with the flavors that you like. The thing that really matters is the cooking method to get that flaky tender fish.
You can cook this fish with your favorite chutney or honey glaze, or you could spice it up any way you want.
Equipment
- Large baking pan or jelly roll pan
- Parchment paper
- Foil
FAQ’s
Is it better to cook salmon at a low or high temperature?
It is better to cook salmon at a lower temperature so that it will turn out with more flavor and flakier. If you roast it at a higher temperature, you run the risk of drying the salmon out and making it hard along the edges. It’s always better to do low and slow when it comes to roasting salmon.
Do you cover salmon when baking it?
Most recipes that are out there do not state to cover it, however I always cover my salmon. It keeps it from drying out and helps seal in all of the flavor and moisture.
How do you prevent fish from drying out while baking it?
In order to prevent fish from drying out while roasting it, it’s best to bake it on a lower temperature, to season it with some sort of oil (butter or olive oil) and to cover it while it bakes.
Can you eat salmon skin?
After you have baked your salmon and it is flaky and tender, the skin also becomes tender and soaks up all of the flavor of the seasoning. It is fine to eat salmon skin and it is said that there are more vitamins and minerals located in the skin. Sometimes the skin can come out so tender that you don’t even notice you are eating it.
How many pounds of salmon should I get per person?
¼ of a pound of salmon is considered the serving size for salmon. If you have 4 people, 1 pound should be the right amount of servings. I always tend to overbuy, just in case someone is hungrier and wants more than the typical serving size.
📖 Recipe
Slow Roasted Salmon
Ingredients
- 2.5-3- pound salmon filet
- 5 tablespoons butter salted
- 4 cloves garlic
- 2 lemons
- 1 ½ teaspoons salt
- Chopped fresh parsley
Instructions
- Preheat the oven to 275°F and line a large baking tray or jelly roll pan with parchment paper.
- Place the salmon in the middle of the parchment paper.
- In a microwaveable bowl or measuring cup, place the butter and mince the garlic cloves into it. Heat the butter and garlic in the microwave until the butter is melted, stir to combine.
- Spoon the garlic butter over the salmon and with a pastry brush, coat the salmon all over with the melted garlic butter.
- Sprinkle the top of the salmon evenly with salt.
- Slice the lemons into thin circles and place the lemons slices in a single layer over the top of the salmon.
- Cover the salmon with foil and bake in the preheated oven for about 35-45 minutes or until the internal temperature reaches 125 degrees. It may still appear to be rare or party raw, but that is because we are using the slow roasting method which keeps it more tender. As long as it has reached a temperature of at least 120 degrees, it is fully cooked. Serve and enjoy!
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