My easy slow roasted salmon is meltingly tender, seasoned with fresh lemon zest and black pepper. This low-and-slow method is the best way to cook salmon that turns out perfect every time!
Preheat oven to 275°F. Line bottom of rimmed baking pan with parchment paper. If desired, cut salmon fillet into serving size portions (see note). Place salmon on parchment paper, skin side down.
In small bowl, mix olive oil, lemon zest, and salt. Brush mixture over salmon fillets. Sprinkle liberally with freshly ground black pepper.
Place in oven; bake 30 to 40 minutes or until internal temperature of salmon reaches 135°-140°F. Remove from oven, and serve.
Video
Notes
It's more difficult to cut the salmon into neat serving size portions after it's cooked. The meat tends to flake and crumble.
Refrigerate leftovers, tightly wrapped, for up to three days.
If desired, add fresh herbs to the oil mixture. Finely chopped chives, dill, parsley, or lemon balm are good choices.