Slow Roasted Salmon Recipe
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
416 kcal
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Course
Dinner
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Cuisine
North American
Slow Roasted Salmon Recipe
Description
The Slow Roasted Salmon Recipe involves seasoning a roughly 2 ½ pound fillet with chili powder, smoked paprika, Italian seasoning, and sea salt before roasting it at 300 degrees Fahrenheit for 25-30 minutes. This gentle roasting process cooks the fish evenly without drying it out, producing a tender texture that remains moist but is firm to the touch. Fresh dill on top adds a bright herbal flavor that complements the smoky paprika and chili notes.
Salmon can be served warm immediately, allowing the flavors and texture to shine. The instructions suggest using a meat thermometer to confirm an internal temperature of 140 degrees Fahrenheit for safe doneness while preserving moisture.
The notes include a technique for removing salmon skin before cooking, recommending a sharp knife and careful slicing. The skin removal is optional and can adjust the texture of the final dish. A reference to a related recipe provides step-by-step photos if needed.
Ingredients
- 1 fillet salmon about 2 ½ lbs, or steelhead trout
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt sea salt
- 1 teaspoon olive oil
- dill to top, chopped, fresh
Instructions
- Preheat your oven to 300 degrees. Line a baking sheet with parchment paper. If you'd like, remove the skin from the salmon. See notes.
- Lay the salmon on the baking sheet and sprinkle the top with chili powder, smoked paprika, Italian seasoning, and sea salt. Drizzle with the oil then pat the oil and spices so that they form a paste on top of the salmon.
- Bake in the oven for 25-30 minutes. When the salmon is done cooking, it will feel firm but still give a little when you press a finger into the top. If you have a meat thermometer, it should read 140 degrees Fahrenheit. Serve with the chopped fresh dill on top.
Notes
- Remove the salmon skin by cutting close to the tail and sliding the knife along the skin while pulling it taut for easier separation.
- Use a very sharp knife to make skin removal smoother and safer.
- Confirm doneness using a meat thermometer aiming for 140°F or checking for firm yet slightly yielding flesh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 416kcal | 21% |
| Carbohydrates | 1g | 0% |
| Protein | 56g | 112% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 156mg | 52% |
| Sodium | 432mg | 18% |
| Potassium | 1422mg | 30% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 672IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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