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This Easy, Slow Roasted Salmon served with a creamy mustard sauce uses a whole side of salmon for an impressive presentation if you’re entertaining.
Slow Roasted Salmon with Creamy Mustard Sauce
If you haven’t slowly roasted salmon, it’s a must-try! Slow roasted salmon stays super moist (even the very thin edges), and the texture is so good. It has just 6 ingredients, not counting salt and pepper making this an easy dinner choice for entertaining. I brushed a whole side of salmon with sour cream, mustard, fresh dill, and lemon and then drizzled the remaining sauce over the final dish. Using the Dijon mustard sauce twice isn’t too fussy and has a big payoff. I may never cook salmon another way again! For more salmon recipes, try this Baked Salmon with Fresh Herbs and Air Fryer Salmon Bites.
Why This Slow Roasted Salmon Method Works
- Moist: The texture from slow roasting salmon is anything but dry. It’s very tender and moist.
- Easy: All you have to do is mix the sauce ingredients and brush some on the fish before popping it in the oven. While it bakes, you can prep the rest of your dinner.
- Impressive: This salmon looks pretty and would be perfect for serving guests.
Is it better to cook salmon at a lower temperature?
I decided to try slow-roasted salmon to make it stand out from other salmon recipes, and I’m so glad I did. Cooking it at a lower temperature gave it an amazing texture.
Slow Roast Salmon Ingredients
- Salmon: Buy your salmon from a trusted fishmonger or market. You’ll need a two-pound whole wild salmon filet that’s at least 1 ¼ inches thick.
- Sour Cream: I used light sour cream for a creamy sauce that’s still light.
- Dijon Mustard adds a tangy flavor. If you love Dijon, add more to suit your tastes!
- Dill: Finely chop fresh dill.
- Capers: Chop some capers and use a tablespoon of brine for the creamy mustard sauce.
- Salt and Black Pepper to season the sauce
- Lemon: Lemon zest and juice complement the mustard sauce
How to Make Slow Roasted Salmon
- Make the Dijon Mustard Sauce: Combine sour cream, mustard, dill, capers, caper brine, salt, and pepper in a small bowl. Zest half of the lemon into the bowl. Then, cut it in half, squeeze the juice from one half, and stir. The sauce should be thick but easy to drizzle. If it’s too thick, add water or more lemon juice, a splash at a time, until it thins out.
- Prep the Salmon: Place the salmon, skin side down, on a parchment- lined baking sheet, and pat it dry with a paper towel. Spread the creamy mustard sauce on the salmon in a thin layer.
- Roast the Salmon at 275°F until it’s just barely cooked through and flakes easily with a fork.
- Serve: Let the fish rest for five minutes. Drizzle with the remaining sauce and top with lots of fresh dill.
Variations and Tips
- Slow-Roasted Salmon Temperature: I think 135°F is the ideal temp. It’s fully cooked and so soft for those who like less-cooked salmon. I tried a test doing medium-rare salmon (120°F), and it was a bit too underdone for me.
- Herbs: Swap dill with chives or tarragon.
What to Serve with Slow-Roasted Salmon
This easy baked salmon would be delicious with so many sides.
Storage
Store salmon in the fridge for up to three days. Leftovers can be microwaved or eaten cold in a salad, bowl, or wrap.
More Salmon Recipes You’ll Love
Yield: 6 servings
Serving Size: 1 /6th
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Preheat oven to 275ºF. Line rimmed baking sheet with parchment paper for easiest cleanup. Remove the salmon from the refrigerator to take some of the chill off.
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In a small bowl, combine the sour cream, 2 tablespoons of mustard, the dill, capers, caper brine, salt, and pepper. Zest half of the lemon into to the bowl, then cut it in half and squeeze in the juice from half. Mix to combine. The sauce should be thick but drizzle-able; if it’s too thick, add water a small splash at a time until it thins out (or more lemon juice if you like).
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Place the salmon, skin side down, onto lined baking sheet. Pat it dry with a paper towel. Spread a heaping spoonful (about 3 tablespoons) of the mustard sauce in a thin layer all over the salmon.
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Roast the salmon until it is just barely cooked through, still incredibly moist, and flakes easily with a fork when you remove a lemon slice to test it (135ºF when checked with an instant read thermometer), 35 to 50 minutes depending on the shape of your salmon.
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Let the salmon rest for 5 minutes, during which time it will come up another 5ºF.
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Drizzle the remaining sauce over the salmon or pass it on the side, garnish with the fresh dill sprigs, then serve.
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Serving: 1 /6th, Calories: 243 kcal, Carbohydrates: 3.5 g, Protein: 30.5 g, Fat: 11 g, Saturated Fat: 2 g, Cholesterol: 87 mg, Sodium: 411.5 mg, Fiber: 1 g, Sugar: 1 g
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