Slow Roasted Salmon with Lemon Herb Sauce
Turn on your oven to make the best tender slow roasted salmon! Served with a lemon herb sauce, it's simple to make and a great part of a healthy diet.
Servings 4
Calories 325kcal
Ingredients
- 1 lb salmon fillet, skinless if you can find it
- kosher salt
Lemon Herb Sauce
- 1/4 cup chopped fresh parsley
- 1 tbsp chopped fresh thyme
- 2 cloves garlic
- 3 tbsp olive oil
- 1 tbsp lemon juice
- zest of one lemon
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- lemon slices
Instructions
- At least 30 minutes before cooking or up to one day, liberally sprinkle the salmon with kosher salt.
- Heat the oven to 300F. Line a baking sheet with parchment or foil. If using foil, brush the foil with a little olive oil.
- Place the fish on the baking sheet. Rub 2 tablespoons of the lemon herb sauce over it.
- Roast for 12-15 minutes for individual pieces or 18-20 for a whole fillet, until it reaches 122-125 on an instant read thermometer.
- Serve the salmon with the remaining sauce and extra lemon slices.
Notes
- Salmon: I use a fillet which is a bit over 3/4 inch thick in its thickest part.
- Lemons: If you can find Meyer lemons, use them in place of the standard lemons.
- Presentation: For neatly cut individual servings slice the fish before cooking. Thin slices will cook quicker than a whole fillet, so note the times I gave for precut salmon.
- Temperature: 122-125F will give you medium rare. If you prefer medium, cook the fish to about 130F.
Nutrition
Calories: 325kcal