Slow Baked Salmon is Foolproof
Want to impress every single person in your life? Make them slow baked salmon. It is THAT good. We’re talkin’ melt in your mouth, just like at the very best restaurants.
- Easy clean up! Use aluminum foil or parchment and there is literally no mess left behind.
- Delicate, subtle flavor. The compound butter is made from a mix of shallots, lemon zest, fresh chives, which slowly melts into the baked salmon. Seriously elegant!
- The natural fattiness of salmon melts in your mouth! Especially when you cook salmon low and slow, giving the fats in the fish to gently melt.
If you don’t like salmon, try the same slow baked method with arctic char. You will not believe how tender fish can be when slow baked!
Ingredients for Slow Baked Salmon
- salmon (can substitute arctic char)
- capers (don’t forget!!)
- lemon wedges, for serving
Ingredients for Herb Shallot Compound Butter
- unsalted butter
- lemon zest
- kosher salt
- freshly ground black pepper
What is compound butter anyway? It’s simply a mix of butter and other ingredients. It’s used to enhance the flavor in another dish (steak, salmon, etc.).
As it slowly melts, the salmon is infused with a lemon butter sauce. Crazy good!
What to Serve with Slow Baked Salmon
- roasted broccolini (literally our favorite simple side dish ever)
- roasted potatoes (and maybe a quick chimichurri to throw on top of the potatoes if you’re feeling fancy!)
- avocado tomato salad is another favorite for serving in the summer!
Slow baked salmon is a dream come true for busy weeknights!
Leave the butter out on the counter in the morning, then spend 10 minutes prepping the remaining compound butter ingredients. When you get off of work, simply combine in a bowl to make the simple herb shallot butter.
Low and Slow
The best way to ensure a delicate texture without overcooking? Easy! Cook your salmon low and slow.
- Preheat oven to 250F. Place salmon on a rimmed baking sheet lined with parchment or aluminum foil.
- Pat salmon dry, then gently spread room temperature herb shallot butter evenly on top.
- Bake until just barely cooked through, about 20-25 minutes.
Cook time varies based on thickness of fish.
To determine doneness, use a thermometer. Cook salmon until an internal temperature of 110-125 F is reached (for medium-rare).
Remove salmon from oven when internal temperature is 120F. The fish will continue to cook for a few minutes once removed.
Is this the same as slow roasted salmon? The difference is in the temperature! Slow baking refers to cooking under 400F, while slow roasting refers to temperatures above 400F.
If you think about it, slow roasting with salmon isn’t a great idea… the fish will dry out! Stick with slow baked salmon and never look back.
I’m not one to make promises, but… I guarantee that you will make this again and again. A weeknight staple the entire family will adore!
If you make this Weeknight Slow Baked Salmon, please let me know by leaving a review below!
For more simple weeknight meals, check out the following recipes:
- Chicken milanese recipe
- Spanakopita spirals
- Traeger grilled lobster tails and clams
- Spicy crab pasta with lemon and capers
- Easy chicken meatballs recipe
- Old Bay shrimp
Slow Baked Salmon with Herb Shallot Butter
- 1 Tbsp olive oil
- 1 lb salmon or arctic char skin-in or skin removed
- ½ cup 1 stick butter, (softened)
- 1 large shallot minced
- 2 Tbsp chives chopped
- 2 Tbsp dill chopped
- 1 tsp lemon zest from 1 lemon, then cut lemon into wedges
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp capers drained
- Preheat oven to 250 F. Line a rimmed baking sheet with aluminum foil or parchment paper, then drizzle with olive oil. Pat salmon or arctic char dry with a paper towel, then place on baking sheet.
- In a small bowl, combine butter, shallot, chives, dill, lemon zest, salt, and pepper. Mix well, then spread evenly on top of the fish. Bake until barely cooked through, about 20-25 minutes (time may vary depending on the thickness of the fish — pull salmon out when it registers 120 F in the center). Top with capers and serve immediately with lemon wedges.
- Tips: leave butter out in the morning so it’s room temperature when you assemble dinner in the evening.
- To make butter ahead: combine all ingredients for herb shallot butter, then mix to combine. If using same day, leave butter on counter at room temperature until needed. If using another day, refrigerate covered until needed, then allow to sit at room temp for 1 hour before spreading on fish.