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.
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
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
