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+ servings
Slow baked salmon fillet with fresh herbs, capers, and butter.
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4.94 from 32 reviews

Tender, Slow Baked Salmon with Compound Butter

Weeknight Slow Baked Salmon cooks slowly at a low temperature leaving the fish incredibly moist and tender throughout. As the herb shallot compound butter melts, it seeps into the salmon, flavoring the fish with shallots, lemon zest, and fresh herbs. A simple, yet elegant salmon recipe any night of the week! GF
Prep5 minutes
Cook25 minutes
Total30 minutes
Course: Dinner
Cuisine: French, New American
Diet: Gluten Free
Keyword: compound butter, salmon low and slow, slow roasted salmon
Servings: 8 servings
Calories: 391kcal
Author: Ari Laing


  • lb salmon or arctic char, skin-in or off
  • ½ cup (1 stick) unsalted butter room temperature
  • 1 large shallot minced
  • 2 Tbsp chives thinly sliced
  • 2 Tbsp dill finely chopped
  • 2 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


  • Prep the salmon. Preheat oven to 275F. Line a rimmed baking sheet with parchment paper. Pat salmon or arctic char dry with a paper towel, then place on the baking sheet.
  • Make the herb shallot butter. In a small bowl, combine 1 stick butter, chopped shallot, 2 Tbsp chives, 2 Tbsp dill, 2 tsp lemon zest, 1 tsp Kosher salt, and ¼ tsp black pepper. Mix well, then spread evenly on top of the fish.
  • Cook the salmon. 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 120F in the center). Top with capers, then serve immediately with lemon wedges.



  • Tip: Leave the butter out in the morning so it's room temperature when you assemble dinner in the evening.
  • Make-ahead: Leave a stick of butter out on the counter in the morning, then spend 5 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. If preferred, you can mix everything together a few days in advance, then refrigerate until needed. When ready, place on salmon and bake.
    Leftovers: Allow salmon to cool completely, then place in an airtight container and transfer to a refrigerator. Use within 3 days. Remember, seafood has a shorter shelf life than other proteins.


Calories: 391kcal | Carbohydrates: 1g | Protein: 40g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 141mg | Sodium: 436mg | Potassium: 992mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 493IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg
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