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5.0 from 6 votes

Slow Baked Salmon Recipe

Enjoy incredibly tender, flaky, and buttery salmon with this foolproof slow-baked recipe. With fresh lemon, shallots, and herbs, you can enjoy perfectly cooked salmon every time!

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 servings
Calories: 430 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 lb whole salmon fillet or 6 fillets of salmon (4-5 ounces each)
  • 3 tablespoons olive oil
  • 2 teaspoons Dijon mustard optional
  • 3 garlic cloves finely minced
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 small shallot thinly sliced (or you can use white or red onion as well)
  • ½ lemon thinly sliced
  • 2 tablespoons parsley finely chopped - optional garnish

Instructions

    Cup of Yum
  1. Preheat the oven to 275 degrees F/135 C. Line the sheet pan with the parchment paper.
  2. In a bowl, combine the olive oil, Dijon mustard, minced garlic, kosher salt, and black pepper. Whisk until all ingredients are incorporated.
  3. Pat dry the salmon and brush it with the olive oil mixture.
  4. Place the salmon on the prepared baking sheet. Scatter the shallots over the top of the salmon. Finish with a single layer of lemon slices.
  5. Bake for 18-20 minutes until the fish flakes or until a instant read thermometer inserted in the thickest part of the fish registers 125 degrees F.
  6. Let it rest for 5 minutes, and then serve with chopped parsley, if desired.

Notes

  • This recipe makes one large fillet of salmon, which is usually ideal for 6 servings. The nutritional values below are per serving.
  • I prefer wild-caught Pacific salmon, such as King or Coho Salmon, but you can also use farm-raised Atlantic salmon, depending on availability and your budget. You can use a whole fillet like I did or buy six fillets (4-5 ounces each) of salmon.
  • You can either leave the salmon skin intact, have the fishmonger remove it for you, or do it yourself at home.
  • If you decide to leave the skin on, bake the skin side down for best results (the skin will fall right off once baked). Also, make sure to check for any lingering pin bones before cooking.
  • Keep in mind that the thicker the salmon, the longer the cooking time. My salmon was roughly 1 inch thick with a cooking time of 18 minutes (plus 5-minute carryover cooking) for medium-rare (125-130 degrees F.)
  • I love medium rare salmon, so I take it out of the oven when the internal temperature reaches 125 degrees F. If you prefer your salmon a little more well done, bake a few more minutes until the temperature reaches 140-145 degrees F, depending on how well you want it done.
  • Cool the leftovers to room temperature. Then, transfer them to an airtight container and store them in the refrigerator for up to 5 days.
  • Place the salmon fillet in a low-temperature oven (250 - 275 degrees F) for 5 minutes or until heated through.
  • Yields: This recipe makes one large fillet of salmon, which is usually ideal for 6 servings. The nutritional values below are per serving.
  • Salmon to buy: I prefer wild-caught Pacific salmon, such as King or Coho Salmon, but you can also use farm-raised Atlantic salmon, depending on availability and your budget. You can use a whole fillet like I did or buy six fillets (4-5 ounces each) of salmon.
  • Leave the salmon skin on or remove it: You can either leave the salmon skin intact, have the fishmonger remove it for you, or do it yourself at home. If you decide to leave the skin on, bake the skin side down for best results (the skin will fall right off once baked). Also, make sure to check for any lingering pin bones before cooking.
  • The thickness of the salmon matters: Keep in mind that the thicker the salmon, the longer the cooking time. My salmon was roughly 1 inch thick with a cooking time of 18 minutes (plus 5-minute carryover cooking) for medium-rare (125-130 degrees F.)
  • Cook to the desired temperature: I love medium rare salmon, so I take it out of the oven when the internal temperature reaches 125 degrees F. If you prefer your salmon a little more well done, bake a few more minutes until the temperature reaches 140-145 degrees F, depending on how well you want it done.
  • Storage: Cool the leftovers to room temperature. Then, transfer them to an airtight container and store them in the refrigerator for up to 5 days.
  • Reheat: Place the salmon fillet in a low-temperature oven (250 - 275 degrees F) for 5 minutes or until heated through.

Nutrition Information

Calories 430kcal (22%) Carbohydrates 3g (1%) Protein 46g (92%) Fat 25g (38%) Saturated Fat 4g (20%) Polyunsaturated Fat 7g Monounsaturated Fat 13g Cholesterol 125mg (42%) Sodium 711mg (30%) Potassium 1178mg (34%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 266IU (5%) Vitamin C 11mg (12%) Calcium 43mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 430

% Daily Value*

Calories 430kcal 22%
Carbohydrates 3g 1%
Protein 46g 92%
Fat 25g 38%
Saturated Fat 4g 20%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 13g 65%
Cholesterol 125mg 42%
Sodium 711mg 30%
Potassium 1178mg 25%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 266IU 5%
Vitamin C 11mg 12%
Calcium 43mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.