Slow Roasted Salmon
Experience the ultimate comfort with Slow Roasted Salmon. This easy weeknight dinner offers moist, flaky fish topped with a zesty cream sauce. Perfect for any occasion, it’s sure to become a family favorite!
Equipment
- Sheet Pan
Ingredients
- 12 pound whole wild salmon filet 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 lemon
Instructions
- Preheat your oven to 275ºF. This low temperature is key for ensuring that the salmon cooks perfectly.
- Line a rimmed baking sheet with parchment paper. This will make cleanup a breeze!
- Remove the salmon from the refrigerator to take some of the chill off. This helps with even cooking.
- In a small bowl, combine the sour cream, 2 tablespoons of Dijon mustard, chopped dill, capers, the caper brine, salt, and black pepper. Stir until smooth.
- Zest half of the lemon into the bowl, then cut it in half and squeeze the juice from half into the mixture. This adds freshness and acidity!
- Mix everything together until well combined. The sauce should be thick but drizzle-able. If it’s too thick, add a small splash of water or a bit more lemon juice to thin it out.
- Place the salmon, skin side down, onto the lined baking sheet. Pat the top dry with a paper towel. This ensures the skin gets crispy.
- Spread a heaping spoonful (about 3 tablespoons) of the mustard sauce in a thin layer all over the salmon. Don’t be shy—this sauce is where a lot of flavor comes from!
- Roast the salmon in the oven until it is just barely cooked through, which should take about 35 to 50 minutes. You’ll know it’s ready when it flakes easily with a fork and has an internal temperature of 135ºF. Check consistently to avoid overcooking.
- Let the salmon rest for 5 minutes after removing it from the oven. This allows it to finish cooking and stay moist.
- Drizzle the remaining sauce over the salmon or serve it on the side. Garnish with extra sprigs of fresh dill before serving for that beautiful touch!
Notes
After cooking, store any leftovers in an airtight container in the fridge. It should last up to three days.