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This Easy, Slow Roasted Salmon served with a 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 slowly roasted salmon, it’s a must-try! Slow roasted salmon stays super moist (even the very thin edges), and the texture is so good. It has just 6 ingredients, not counting salt and pepper making this an easy dinner choice for entertaining. I brushed a whole side of salmon with sour cream, mustard, fresh dill, and lemon and then drizzled the remaining sauce over the final dish. Using the Dijon mustard sauce twice isn’t too fussy and has a big payoff. 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 Roasted Salmon Method Works
- Moist: The texture from slow roasting salmon is anything but dry. It’s very tender and moist.
- Easy: All you have to do is mix the sauce ingredients and brush some on the fish before popping it in the oven. While it bakes, you can prep the rest of your dinner.
- Impressive: This salmon looks pretty 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 make it stand out from other salmon recipes, and I’m so glad I did. Cooking it at a lower temperature gave it an amazing texture.
Slow Roast Salmon Ingredients
- Salmon: Buy your salmon from a trusted fishmonger or market. You’ll need a two-pound whole wild salmon filet that’s at least 1 ¼ inches thick.
- Sour Cream: I used light sour cream for a creamy sauce that’s still light.
- Dijon Mustard adds a tangy flavor. If you love Dijon, add more to suit your tastes!
- Dill: Finely chop fresh dill.
- Capers: Chop some capers and use a tablespoon 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 Make Slow Roasted Salmon
- Make the Dijon Mustard Sauce: Combine sour cream, mustard, dill, capers, caper brine, salt, and pepper in a small bowl. Zest half of the lemon into the bowl. Then, cut it in half, squeeze the juice from one half, and stir. The sauce should be thick but easy to drizzle. If it’s too thick, add water or more lemon juice, a splash at a time, until it thins out.
- Prep the Salmon: Place the salmon, skin side down, on a parchment- lined baking sheet, and pat it dry with a paper towel. Spread the creamy mustard sauce on the salmon in a thin layer.
- Roast the Salmon at 275°F until it’s just barely cooked through and flakes easily with a fork.
- Serve: Let the fish rest for five minutes. Drizzle with the remaining sauce and top with lots of fresh dill.
Variations and Tips
- Slow-Roasted Salmon Temperature: I think 135°F is the ideal temp. It’s fully cooked and so soft for those who like less-cooked salmon. I tried a test doing medium-rare salmon (120°F), and it was a bit too underdone for me.
- Herbs: Swap dill with chives or tarragon.
What to Serve with Slow-Roasted Salmon
This easy baked salmon would be delicious with so many sides.
- Salads: Lemony Hearts of Palm Salad, Orange Salad with Avocado, Tomato Burrata Caprese Salad
- Vegetables: Lemon Brussels Sprouts, Grilled Fennel with Parmesan and Lemon, Parmesan Asparagus Fries
- Starches: Crispy Roasted Baby Potatoes, Rice Pilaf, Air Fryer Butternut Squash
Storage
Store salmon in the fridge for up to three days. Leftovers can be microwaved or eaten cold in a salad, bowl, or wrap.
More Salmon Recipes You’ll Love
- Baked Salmon Cakes
- Parmesan-Herb Baked Salmon
- Air Fryer Salmon Fish Sandwich
- Air Fryer Salmon with Maple Glaze
- Parmesan-Basil Air Fryer Salmon
Slow Roasted Salmon Recipe
This Easy, Slow Roasted Salmon served with a creamy mustard sauce uses a whole side of salmon for an impressive presentation if you’re entertaining.
Yield: servings
Serving Size: 1 /6th
Equipment
Ingredients
- 1 2-pound whole wild salmon filet, with skin, at least 1 1/4 inches thick
- 1/3 cup light sour cream
- 2 tablespoons Dijon mustard, to taste
- 2 tablespoons fresh dill, finely chopped, plus more for garnish
- 1 tablespoon drained capers, finely chopped, plus 1 tablespoon of brine
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1 lemon
Instructions
- Preheat oven to 275ºF. Line rimmed baking sheet with parchment paper for easiest cleanup. Remove the salmon from the refrigerator to take some of the chill off.
- In a small bowl, combine the sour cream, 2 tablespoons of mustard, the dill, capers, caper brine, salt, and pepper. Zest half of the lemon into to the bowl, then cut it in half and squeeze in the juice from half. Mix to combine. The sauce should be thick but drizzle-able; if it’s too thick, add water a small splash at a time until it thins out (or more lemon juice if you like).
- Place the salmon, skin side down, onto lined baking sheet. Pat it dry with a paper towel. Spread a heaping spoonful (about 3 tablespoons) of the mustard sauce in a thin layer all over the salmon.
- Roast the salmon until it is just barely cooked through, still incredibly moist, and flakes easily with a fork when you remove it (135ºF when checked with an instant read thermometer), 35 to 50 minutes depending on the shape of your salmon.
- Let the salmon rest for 5 minutes, during which time it will come up another 5ºF.
- Drizzle the remaining sauce over the salmon or pass it on the side, garnish with the fresh dill sprigs, then serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 /6th, Calories: 243 kcal, Carbohydrates: 3.5 g, Protein: 30.5 g, Fat: 11 g, Saturated Fat: 2 g, Cholesterol: 87 mg, Sodium: 411.5 mg, Fiber: 1 g, Sugar: 1 g
Can I do this with smaller pieces of Salmon? I have 5 to 6 ounce individual packaged wild frozen salmon and would like something like this.
5/5 loved this. So easy to make and absolutely delicious! I used 5% fat greek yogurt instead of sour cream, and 3/4 tsp salt. Those were the only changes. Salmon was perfect after 35 min in oven and a 5 min rest. Served with herby green salad, and roasted potatoes that tasted so good with leftover sauce from the salmon. Will definitely make again!
I used a meat thermometer to ensure proper temperature. The texture alone was 5/5 stars. Texture plus sauce is 5++++/5. I am never cooking salmon any other way.
Wow, I have never slow roasted salmon before! So easy and I always have all the ingredients.
My husband and I both thoroughly enjoyed it and will definitely make it again.
I don’t typically like Salmon but decided to try this and I really enjoyed it delicious
I’m excited to try this! Have you ever tried subbing full fat plain Greek yogurt for the sour cream? I tend to stay away from sour cream as most have so many unhealthy added ingredients. I’ve subbed in many recipes and hoping it will work.
I always sub full fat Greek yogurt for sour cream, not only in recipes, but as a topping for baked potatoes. It’s a much healthier option than sour cream but has the same taste and texture.
This is my new favorite way to prepare salmon. The sauce is just incredible.
Thanks Ashley!
Very good! Husband loved it too! Roasted it for 40 minutes and the sauce was delicious! Served it with spinach and rice.
Didn’t have dill or capers so used herbes de provence. Took about 35 minutes. All enjoyed and timed well with the roasted cauliflower.
Delicious and very moist. I served it to guests and it was a hit! Tasty and tender
The sauce is the best thing ever! I was thinking of creative ways to use it in other dishes while eating my salmon! I think it would be really good as part of a spicy chicken burger! Thank you for such a great recipe
Absolutely wonderful. Very moist and delicious. I will make it again but use less lemon. It’s a keeper.
So tender and delicious! My whole family thought it was exceptional. Thanks for an easy and delicious recipe. Definitely a recipe worth repeating.
I would love to rate it higher… bit the salmon was so dry. It was in the oven for 40 minutes… and when I took it out I immediately knew it was overcooked. I still ate it and loved the flavor. Hubby powered through. I will try again but use normal cooking temp and time.
Easy to prepare but I found the taste too salty.
This was a whole way of baking salmon. Moist and soft. Was delicious. Will make it again for sure
Delicious
Reeeally delicious. I didnt have lemon so used extra caper brine, and only had dried dill instead of fresh. But the point is, even without everything, this is great!!
Looks yummy! Can you sub out the sour cream for greek yoghurt?
I havent tested so not sure how it will taste.
So easy and delicious. Will make again!
I made this today for Christmas dinner and wow was it a crowd pleaser. The salmon came out tender, tangy and delicious. The sauce was -chef kiss-. Will be making this again, for sure.
Hello
Could I make this with your maple recipe? I was thinking of marinating it first?
This recipe came at the right time because I was struggling to decide what to make so close to Christmas. Very good and simple to make. We all enjoyed it.
I do this one piece (5 or 6 oz) at a time in the toaster oven. Same temperature, but 15-17 minutes depending on how thick the salmon piece is. I’ve also done it without the sour cream. I season the salmon (salt & pepper, dill) cover with mustard of choice, sprinkle a few panko crumbs on (lightly) and dust with paprika. The panko is optional, but a little gives a bit of crunch.
It’s nice to have a package of frozen salmon filets individually wrapped. They defrost in no time in cold water.
I have read this a number of times but do not see where lemon slices are placed on the salmon prior to roasting. I want to try this as I love salmon moist but don’t want to miss a step. It says to remove a lemon slice to test for flakiness.
Typo! No lemon slices. Fixed now. 🙂
I think I lost something in the instructions with this part: “and flakes easily with a fork when you remove a lemon slice to test it (135ºF when checked with an instant read thermometer), 35 to 50 minutes”
Are we adding slices from the second half of the lemon over the salmon before cooking?
No lemon slices- fixed now. 🙂
Loved this salmon recipe. Relied on the temperature more than the time given. Perfect moist & flaky salmon.
Wow the salmon was so good! Taste like 5 star restaurant dish! Everyone loved it. Next time I will definitely make enough for another meal.
I ccok my pieces of salmon with no sauce at 200 degrees for 10 mins. And it is very moist and juicy. Your cooking time seems very long. Does the whole piece make a difference?
Yes it takes longer.
So simple! Couldn’t find wild caught salmon. Fishmonger said it was out of season. Didn’t know that was a thing. It was cooked perfectly and so tasty. My two pups go crazy for salmon! Made extra!
Cannot wait to try this Christmas Day! Could you use Salmon filets or do you need the larger piece?
Salmon fillets would take less time.