This is the best slow roasted salmon recipe - you'll cook your salmon till perfectly tender and succulent! It may take a little longer than traditional salmon recipes, but it's absolutely worth it.

if you love salmon recipes, try my Maple Glazed Salmon and Salmon Boursin Pasta as well!

A fork taking a chunk out of slow roasted salmon topped with cilantro sauce and lemon slices on a piece of parchment.

Slow-Roasted Salmon Features

This is the most tender and juicy salmon recipe you'll ever have!
Cooking salmon at a low temperature for longer results in a buttery texture that's unlike any other salmon.
This simple recipe does take a little longer to cook, but it's very easy to pull together!

Ingredients

Salmon - choose salmon that has a nice, firm texture and that doesn't smell overly fishy. I used Atlantic salmon (farmed salmon), but you can use wild caught like king or sockeye as well.
Olive Oil - you'll use the olive oil to roast the salmon and to make the parsley sauce as well.
Seasonings - use a combination of paprika, garlic powder, dried mustard, onion powder, salt, and pepper to season the salmon.
Lemon - you'll use a whole lemon, half of which will be sliced and baked on top of the salmon and half will be juiced and used as a topping.
Parsley - finely chopped fresh parsley combines with lemon and olive oil for a fresh sauce to top the salmon.

See the recipe card for quantities.

Salmon fillet, a halved lemon, chopped parsley, a small plate of seasonings, and olive oil on a marble background.

Slow roasted salmon topped with lemon slices on a piece of parchment.

If you try this slowly roasted salmon recipe, leave a comment and a star rating below!

Slow Roasted Salmon

This decadent salmon recipe results in the tenderest fish! Cooking salmon at a lower temperature for longer is so worth it.

No ratings yet

Print Pin Rate

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Author: Emily Wilson

Ingredients

1 ½ pounds salmon
3 tablespoons olive oil divided
1 teaspoon paprika
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon dried mustard
¼ teaspoon onion powder
¼ teaspoon ground black pepper
1 lemon
2 tablespoons finely chopped parsley

Instructions

Preheat oven to 300 degrees F.
Pat salmon dry with a paper towel and place salmon on a parchment lined baking sheet.
Combine the paprika, salt, garlic powder, dried mustard, onion powder, and black pepper in a small bowl. Drizzle the salmon with 2 tablespoons of olive oil. Sprinkle the seasoning mix over the salmon.
Cut half the lemon into thin slices and place over the salmon. Bake for 22 to 25 minutes or until the internal temperature reaches 145 degrees F on an instant read thermometer and the salmon flakes apart.
Juice the other half of the lemon and combine with the remaining tablespoon of olive oil and chopped parsley. Stir to combine.
Remove the salmon from the oven and top with the olive oil parsley mixture. Serve immediately.