Slow Roasted Salmon with Garlic, Dill, Parsley,Tarragon and Lemon

Slow Roasted Salmon with Garlic, Dill, Parsley,Tarragon and Lemon

I always cook my salmon very quickly at a high heat but I decided to try something different when I came across this tasty recipe from The Right Recipe. I adapted the recipe a bit to suit our tastes and what I had on hand by using garlic instead of shallots, less tarragon & olive oil, and adding lemon juice. Cooking the salmon at such a low heat took longer but the salmon came out moist, tender, and delicious. My kids scraped off the herb topping but otherwise loved the salmon while my husband and I both thought the herb topping was delicious. This salmon paired nicely with rice and Lemony Sugar Snap Peas.

Slow Roasted Salmon with Garlic, Dill, Parsley,Tarragon and Lemon

Remove the salmon from the refrigerator 30 minutes prior to cooking to bring it to room temperature.

Preheat the oven to 250 degrees. Place a shallow pan of water on the bottom rack of the oven. Line a baking sheet with tin foil then place two wire racks on top of the baking sheet.

Combine the lemon zest, minced garlic, dill, parsley, and tarragon in a small bowl; mix in the olive oil and lemon juice.

Slice the salmon into same sized portions. Season the salmon on both sides with sea salt and freshly cracked pepper, to taste. Place the salmon, skin side down, on the wire racks (which are on top of the baking sheet).  Slather the fish evenly with the herb mixture then season with a little more sea salt and freshly cracked pepper, to taste.

Slow Roasted Salmon with Garlic, Dill, Parsley,Tarragon and Lemon

Place the baking sheet into the oven on the rack above the shallow pan of water. Bake the salmon for about 25-30 minutes, until medium rare, or longer for medium. To check if the salmon is done, use a fork to see if the fish flakes. Remove from the oven and serve immediately. Enjoy.

Slow Roasted Salmon with Garlic, Dill, Parsley,Tarragon and Lemon

 

Slow Roasted Salmon with Garlic, Dill, Parsley,Tarragon and Lemon

Slow Roasted Salmon with Garlic, Dill, Parsley,Tarragon and Lemon

Prep Time: 10 minutes
Servings: 4

Ingredients

  • 1 ½ pounds wild salmon skin on, bones removed
  • Zest of 1 lemon
  • 3-4 cloves of garlic minced
  • 2 tbsp fresh dill minced
  • 2 tbsp fresh parsley minced
  • 1 tsp fresh tarragon minced
  • 1 tbsp olive oil
  • 1-2 tbsp fresh lemon juice
  • Sea salt and freshly ground pepper to taste

Instructions

  • Remove the salmon from the refrigerator 30 minutes prior to cooking to bring it to room temperature.
  • Preheat the oven to 250 degrees. Place a shallow pan of water on the bottom rack of the oven. Line a baking sheet with tin foil then place two wire racks on top of the baking sheet.
  • Combine the lemon zest, minced garlic, dill, parsley, and tarragon in a small bowl; mix in the olive oil and lemon juice.
  • Slice the salmon into same sized portions. Season the salmon on both sides with sea salt and freshly cracked pepper, to taste. Place the salmon, skin side down, on the wire racks (which are on top of the baking sheet). Slather the fish evenly with the herb mixture then season with a little more sea salt and freshly cracked pepper, to taste.
  • Place the baking sheet into the oven on the rack above the shallow pan of water. Bake the salmon for about 25-30 minutes, until medium rare, or longer for medium. To check if the salmon is done, use a fork to see if the fish flakes. Remove from the oven and serve immediately. Enjoy.
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20 Comments

  1. Slow Roasting the salmon at 250F seems like it would keep the salmon moist. I can’t tell you how carefully I need to watch it while it is cooking so as not to have salmon that is only good for salmon salad sandwiches.

  2. Absolutely gorgeous. Delicious!!!!! I made something similar in “papillote”.

  3. It made me hungry just reading the name of the dish and it looks delicious. Good tip on cooking slow vs. fast. “My kids scraped off the herb topping” – (LOL)

  4. I make a lot of salmon, but I have never cooked it at a low temperature. I’ll have to give this a try!

  5. Great recipe, Pam! I’m always on the look out for salmon recipes and this is definitely happening soon. Love that you used lots of fresh herbs and just a little olive oil.

  6. I like my salmon with dill and lime, so this sounds right up my alley. Perfectly paired with your snow peas!

  7. I was hoping you would post the salmon that you mentioned in your last post! I love lemon paired with salmon…sounds like such a delicious meal!

  8. Looks fantastic. I’m going to try it out tomorrow night.

    I also love that you added the “Save” button for the recipes with ZipList. I just noticed that today and find it quite handy. I know this is a lot to ask, but is there any chance that the older recipes will be updated with this feature?

    1. Chris,

      I have so many recipes to update (and it’s quite a process). I will be trying to get the older recipes updated when I have a chance. Glad you like ZipList!

      Cheers,
      Pam

    2. Awesome. I couldn’t ask for anything more!

  9. Those pieces of salmon are beautiful!
    I grew up in the Northwest and ate fresh salmon all the time. Now that I have moved to Kansas, it’s a bit tougher to get good seafood.
    I have tried a couple online stores and had the best luck with Crabville.com.
    Does anyone else know of any other places to get good seafood delivered?

  10. quick and light……….

  11. 5 stars
    I am commenting on this recipe mainly due to the sauce. I do not take much stock in times of cooking for salmon as temperature is so tied to the size and depth of the fish. In any case, I tried cooking the salmon at the lower temperature. My salmon was a bit thicker so I cooked it slightly longer and it was wonderful. But…….the sauce was magnificent. It has a fabulous balance with the slow cooking of the salmon – cooked perfect, moist and just delicious. Thanks for the tip on slow cooking as well as the sauce

    1. SJC,

      Thank you for letting me know! I’m so glad you liked the recipe.

      -Pam