Slow Roasted Salmon with Lemon Pepper

Looking for an easy foolproof method for cooking salmon? Try meltingly tender, slow roasted salmon with lemon pepper for perfectly cooked salmon every time!

Tired of dry tough overcooked salmon? Have you tried a variety of cooking methods and not been happy with any of them? I find that even pretty good restaurants often overcook salmon, and then try to cover their mistake with a rich sauce. 

Sauce is good, but I really love salmon. When I heard about slow roasted salmon, I’ll admit to being kind of skeptical. I mean, salmon isn’t exactly pot roast, right? While some meats need to braise to break down tough fibers, I don’t usually put salmon into that category.

But I’ll try anything at least once. And boy, am I glad I gave slow roasted salmon a try! Quite honestly, it’s the best way to make salmon (although air fryer salmon also has my heart, and my stomach). There’s a scientific explanation for it but I won’t go into all that. Suffice it to say, slow roasted salmon is juicy and melt-in-your-mouth tender every time. And there’s nothing tricky about it.

If you’re looking for a crisp outside, this isn’t the recipe for you. However, everyone should really try this method at least once. 

I really think you’re going to love slow roasted salmon. If my husband is any indicator, it’s the only way you’ll be making salmon from now on!

About This Recipe

Don’t be discouraged by the word “slow.” We’re not talking eight hour slow. Not at all!  Your salmon will be ready to eat in forty minutes or so. You can wait that long, right? 

In fact, one of the advantages of slow roasted salmon is that it’s pretty forgiving. If you leave it in the oven an extra five minutes, no problem! Isn’t that a relief? You don’t have to be a kitchen magician, timing everything to the minute. 

The extra time also gives you a little space to come up with side dishes to serve with the salmon. We love these air fryer Brussels sprouts or this Mediterranean style green bean salad with sun dried tomatoes, walnuts, and olives.

I’ll get you started on this recipe and give you lots of helpful tips. If you prefer, go directly to the printable recipe card found near the bottom of the post. It has complete instructions, measurements, and nutrition information.

What You’ll Need

• Salmon: A serving of salmon is typically four to six ounces. Buy as much salmon as you need. The recipe can easily be adapted. If the salmon is frozen, thaw according to package directions.
• Lemon Zest: For lots of lemony flavor without all the juice.
• Olive Oil: This heart-healthy oil adds flavor and locks in moisture as the salmon roasts.
• Salt & Pepper: Just simple seasonings that let the flavor of the salmon really shine through.

How To Make This Recipe

Let’s get roasting. Turn your oven on and preheat it to 275°F. It’s what you call a “slow oven.” Seriously. Slow oven = slow roasted salmon. 

Line a rimmed baking sheet with parchment paper (no pans to wash either!). Aren’t you loving it already? The parchment paper is optional but who doesn’t like easy clean ups?

Place your salmon fillet skin side down on the parchment paper. You can cut it into serving size fillets, or keep it whole. Keep in mind, if you keep it whole, it will take slightly longer to cook and it can be a little difficult to cut into attractive serving size fillets after it’s cooked.

In a small bowl, mix together olive oil, lemon zest, and salt. Spread it over the salmon, and then grind a bunch of black pepper over that. 

Put the salmon into the oven, and bake it. Depending on the thickness of your fillet and how accurate your oven temp is, the salmon will take about 30-40 minutes to reach an internal temperature of 135-140°F.

Remove the salmon from the oven and let it rest five minutes or so. The temperature will continue to rise a bit.

How To Tell If The Salmon Is Done

If you don’t have an instant read thermometer, how can you tell if the salmon is done? Try poking it with a skewer or a fork. It should slide in pretty easily, the salmon should flake easily,  and be easy to separate from the skin.

Gasp! What if I overcook the salmon? Let me reassure you: because the salmon is slow roasting in a slow oven, it’s pretty hard to overcook it. Just relax and enjoy! 

FAQs

Make It Your Own

This recipe is basic on purpose. Once you learn the slow roasting method, you can dress up your salmon however you like best. I do want to say that this salmon doesn’t need sauce or extra flavors which are often used to mask poorly cooked salmon. It’s perfect just the way it is!

However, here’s a few suggestions that you may want to try:

• Try adding chopped herbs. Chopped fresh dill (or dried dill), parsley, chives, lemon balm, and basil are good choices.
• Love garlic? Sprinkle the fillet with minced garlic. 
• Add a sauce after baking or serve it on the side. I love tzatziki cucumber yogurt sauce with salmon. Try salsa verde or pesto. Homemade ranch dressing is good, too (it’s good on everything!). Garlicky chimichurri sauce or roasted red pepper sauce by Pinch of Yum really add amazing flavor.

Storage & Reheating Tips

Leftover salmon? I envy you! Refrigerate leftovers, tightly wrapped, for up to three days.

You’ll find that this salmon is perfect for salads, pasta dishes, or sandwiches.

I wouldn’t recommend freezing cooked salmon, as it will likely lose its excellent texture.

More Salmon Recipes

While I absolutely love this cooking method, there are other fish in the sea (wasn’t that punny?). Try:

•  Soy Glazed Salmon
• Easy Baked Salmon with Lemon and Chives
• Salmon with Tomatoes and Fennel — a one pan dinner
• Best Grilled Salmon with marinade
• Baked Salmon with Maple Mustard Glaze
• Easy Lemon Salmon with Dill
• Walnut Crusted Salmon Sheet Pan Dinner — with video
• Salmon Sheet Pan Dinner with asparagus and potatoes