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This Easy, Slow Roasted Salmon served with a creamy mustard sauce uses an entire side of salmon for a formidable presentation if you happen to’re entertaining.

Slow Roasted Salmon with Creamy Mustard Sauce

If you happen to haven’t slowly roasted salmon, it’s a must-try! Slow roasted salmon stays super moist (even the very thin edges), and the feel is so good. It has just 6 ingredients, not counting salt and pepper making this a straightforward dinner selection for entertaining. I brushed an entire side of salmon with sour cream, mustard, fresh dill, and lemon after which drizzled the remaining sauce over the ultimate dish. Using the Dijon mustard sauce twice isn’t too fussy and has a giant payoff. I’ll never cook salmon one other way again! For more salmon recipes, do this Baked Salmon with Fresh Herbs and Air Fryer Salmon Bites.

Why This Slow Roasted Salmon Method Works

• Moist: The feel from slow roasting salmon is anything but dry. It’s very tender and moist.
• Easy: All you might have to do is mix the sauce ingredients and brush some on the fish before popping it within the oven. While it bakes, you may prep the remainder of your dinner.
• Impressive: This salmon looks pretty and could be perfect for serving guests.

Is it higher to cook salmon at a lower temperature?

I made a decision 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 a tremendous 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 a minimum of 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 happen to love Dijon, add more to fit 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

Methods to Make Slow Roasted Salmon

1. Make the Dijon Mustard Sauce: Mix 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 must 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.
2. 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 skinny layer.
3. Roast the Salmon at 275°F until it’s just barely cooked through and flakes easily with a fork.
4. Serve: Let the fish rest for five minutes. Drizzle with the remaining sauce and top with plenty of fresh dill.

Variations and Suggestions

• Slow-Roasted Salmon Temperature: I feel 135°F is the best temp. It’s fully cooked and so soft for many who like less-cooked salmon. I attempted 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 could be delicious with so many sides.

Storage

Store salmon within the fridge for up to 3 days. Leftovers could be microwaved or eaten cold in a salad, bowl, or wrap.

More Salmon Recipes You’ll Love

Prep: 10 minutes mins

Cook: 45 minutes mins

Total: 55 minutes mins

Yield: 6 servings

Serving Size: 1 /sixth

• Preheat oven to 275ºF. Line rimmed baking sheet with parchment paper for easiest cleanup. Remove the salmon from the refrigerator to take a few of the nippiness off.

• In a small bowl, mix 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 within the juice from half. Mix to mix. The sauce must 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 happen to 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 skinny layer everywhere in the salmon.

• Roast the salmon until it’s just barely cooked through, still incredibly moist, and flakes easily with a fork whenever you remove a lemon slice to check it (135ºF when checked with an quick read thermometer), 35 to 50 minutes depending on the form of your salmon.

• Let the salmon rest for five minutes, during which period it should come up one other 5ºF.

• Drizzle the remaining sauce over the salmon or pass it on the side, garnish with the fresh dill sprigs, then serve.

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Serving: 1 /sixth, 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