This easy and slow roasted salmon served with 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 slow roasted salmon, this is a must try! The slow roasted salmon stays super moist (even very thin edges) and the texture is so good. It has only 6 ingredients, not counting salt and pepper, making it an easy choice for entertaining dinner. I brushed an entire side of the salmon with sour cream, mustard, fresh dill, and lemon and then drizzled the remaining sauce over the final dish. Using Dijon mustard sauce twice is not too complicated and has a great advantage. 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 Roast Salmon Method Works
- Humid: The texture of slow cooked salmon is anything but dry. It is very tender and moist.
- Easy: All you need to do is mix the sauce ingredients and brush some of it onto the fish before placing it in the oven. While it cooks you can prepare the rest of your dinner.
- Noteworthy: This salmon looks beautiful 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 set it apart from other salmon recipes and I'm so glad I did. Cooking it at a lower temperature gave it an amazing texture.
Ingredients for Slow Roasted Salmon
- Salmon: Buy your salmon from a local fishmonger or market. You will need a one-pound whole wild salmon fillet that is at least 1 ¼ inches thick.
- Sour cream: I used light sour cream for a creamy but still light sauce.
- Dijon mustard adds a spicy flavor. If you love Dijon, add more to your taste!
- Dill: Finely chop the fresh dill.
- Capers: Chop some capers and use a spoonful 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 prepare slow roasted salmon
- Make the Dijon mustard sauce: Combine sour cream, mustard, dill, capers, caper brine, salt, and pepper in a small bowl. Place the zest of half the lemon in the bowl. Then cut it in half, squeeze the juice from one half and mix. The sauce should be thick but easy to season. If it's too thick, add water or more lemon juice, a splash at a time, until it thins.
- Prepare the salmon: Place the salmon on a baking tray lined with baking paper, skin side down, and dry it with absorbent paper. Spread the creamy mustard sauce over the salmon in a thin layer.
- Roast the salmon at 275°F until just cooked through and flakes easily with a fork.
- Serve: Let the fish rest for five minutes. Drizzle with the remaining sauce and garnish with plenty of fresh dill.
Variations and suggestions
- Slow Roasted Salmon Temperature: I think 135°F is the ideal temperature. It's fully cooked and so soft for those who like less cooked salmon. I tried a test with medium-rare salmon (120°F), and it was a little too raw for me.
- Herbs: Swap the dill for chives or tarragon.
What to serve with slow roasted salmon
This easy baked salmon would be delicious with so many sides.
Warehousing
Store salmon in the refrigerator for up to three days. Leftovers can be microwaved or eaten cold in a salad, bowl or wrap.
More salmon recipes you'll love
Product: 6 portions
Portions: 1 /6
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Preheat oven to 275ºF. Line a rimmed baking sheet with parchment paper for easier cleanup. Remove the salmon from the refrigerator to remove some of the chill.
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In a small bowl, combine the sour cream, 2 tablespoons mustard, dill, capers, caper brine, salt, and pepper. Place the zest of half a lemon in the bowl, then cut it in half and squeeze the juice from the half. Stir to combine. The sauce should be thick but runny; if it's too thick, add water a little at a time until thinned (or more lemon juice if you prefer).
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Place the salmon, skin side down, on a lined baking tray. Dry it with a paper towel. Spread a heaping tablespoon (about 3 tablespoons) of the mustard sauce in a thin layer over the entire salmon.
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Roast the salmon until just cooked through, still incredibly moist, and flakes easily with a fork when removed (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 rise another 5ºF.
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Drizzle the salmon with the remaining sauce or pass it separately, garnish with sprigs of fresh dill, then serve.
Last step:
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Serving: 1 /6, Calories: 243 kcal, Carbohydrates: 3.5 G, Protein: 30.5 G, Fat: 11 G, Saturated fats: 2 G, Cholesterol: 87 mg, Sodium: 411.5 mg, Fiber: 1 G, Sugar: 1 G
