Let’s face it: there is nothing worse than overcooked salmon. If you have never tried it, slow-cooking salmon in the oven at a low temperature (aka low and slow) ensures a perfectly moist and flavorful fish with minimal effort. The best part, you ask? This is a fantastic dinner you can make in less than 30 minutes.
Ingredients You’ll Need
This salmon slow bake is made with just a few basic ingredients. The key is to get the freshest salmon you can find, whether that’s at grocery stores or your favorite fish market. Here’s a bit more information about what we need:
Salmon: I prefer wild-caught Pacific salmon fillets (King or Coho salmon), but you can use farm-raised Atlantic salmon as well, depending on availability and budget. You can use a whole fillet like I did or portion it into 4-6 ounce salmon fillets. Extra Virgin Olive Oil: I used extra virgin olive oil, but unsalted butter can also be used. Alternatively, you can take it up a notch by using softened Roasted Garlic Butter or Butter Garlic Sauce. Dijon Mustard: Dijon mustard is optional, but it gives an additional pop of flavor. Fresh Garlic Cloves: While we prefer a few cloves of minced fresh garlic, in a pinch, you can use garlic powder. Onion: I love sliced shallots, but use any type of onion you have on hand like yellow onion, red onion, or even chopped green onions. Lemon Slices: Lemon slices add visual appeal and bright citrus flavor. A medley of citrus slices would be gorgeous as well. Seasonings: A simple seasoning of Kosher salt and freshly ground black pepper keeps the salmon the star. You can add other seasonings if you prefer. Garnish: We kept it simple with fresh parsley, but you could also garnish with different fresh herbs like fresh dill, mint, cilantro, basil, or fresh chives. If preferred, a final sprinkle of lemon zest wouldn’t hurt either.
How to Serve Cooked Salmon?
Low and slow salmon is an elegant meal that can be served as a healthy weeknight dinner or jazzed up for family and friends as an ideal dinner party trick. Some of my favorite side dishes include:
Storage: Cool the leftover salmon to room temperature. Then, transfer it to an airtight container and store it in the fridge 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.
Simple Green Salad: To keep it light and fresh, serve it with Avocado Kale Salad or Spring Mix Salad. You can also use it to make my Salmon Nicoise. With Sauce: Take it up a notch and serve with a dollop of Yogurt Dill Sauce, Horseradish Sauce, or Harissa Sauce. Vegetable or Grain Side Dish: To make it a full meal, serve it with Garlic Butter Green Beans, Roasted Asparagus, roasted zucchini (like I did), or Herbed Quinoa.
Other Salmon Recipes You Might Like:
Salmon Coconut Soup Sesame Crusted Salmon Smoked Salmon Avocado Toast
If you make this Slow Cooked Salmon recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.
