This is my dad's recipe for slow roasted salmon and it is the softest, most buttery salmon you will ever eat. So packed with flavor, so elegant, but so simple to prepare. It really is a fool-proof method for cooking salmon, which can sometimes be intimidating for home cooks. Follow my easy steps and make this slow roasted salmon a part of your weeknight meal rotation!
Slow Roasted Salmon - our untraditional tradition
My dad started making this slow roasted salmon at Thanksgiving years ago, and it became one of our favorite untraditional traditions. It's perfect anytime of year though, and is such a simple weeknight meal. I love serving it with some fragrant jasmine rice for soaking up all those delicious buttery juices.
I prefer farm-raised salmon for this slow roasted salmon recipe. It's what my dad used and I have made it with both wild and farm-raised. The farm-raised just has a more buttery texture and is my choice for this dish. But you do what you love. It will be delicious either way. My top choice for salmon is Kvarøy Arctic, which you can find at some Whole Foods or you can order directly from Fulton Fish Market. Grab some of their smoked salmon while you're at it; it is THE BEST smoked salmon I've ever tasted. No, this is not an ad.
How do you keep slow roasted salmon from drying out in the oven?
First, you'll make the most delicious compound butter: In a bowl, mix together the soft butter, garlic, dill, salt, and pepper.
Next, lay your salmon on a bed of lemons, wine, and dill and slather that butter on top.
Finally, cover the baking dish tightly with parchment and foil. The parchment layer really keeps the moisture in and prevents the salmon from drying out.
And finally - don't overcook your salmon or it will be dry no matter what you do. See below for temperatures. You'll want to check the slow roasted salmon in the thickest part with an instant read thermometer. Pull from oven when desired temperature is reached. I shoot for rare to medium-rare.
- Rare Salmon 120 degrees F
- Medium-Rare Salmon 125 degrees F to 130 degrees F
- Medium Salmon 135 degrees F to 140 degrees F
- Well-Done Salmon 145 degrees F or more
What temperature should slow roasted salmon be cooked at?
This slow roasted salmon will roast in a low oven - 275 degrees F - for 30 minutes. I like to go on the lower end because I prefer my salmon medium-rare in the center. Just check it with a fork or instant read thermometer and give it more time if you like it more well done. Also, just as with any protein, it will continue cooking after it comes out of the oven and as it rests.
I hope you'll give this beloved family recipe a try. It's funny how this slow roasted salmon became such a part of our holiday meals right next to the turkey and ham. Now my kids ask if I'm making "bobo's salmon" and I'm always happy to oblige. These special recipes and traditions keep my father's memory alive. I hope you'll love this one as much as we do. xo - Anita
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Dad's Slow Roasted Salmon
The easiest, most delicious way to prepare salmon. Soft, buttery and full of the flavors of lemon, dill, garlic, and white wine. My dad's beloved recipe might just become your new favorite salmon recipe!
Ingredients
- 1 side of salmon (about 2 pounds), a center cut, skin on filet if you can find it - thawed if purchased frozen.
- 1 cup white wine
- 1 stick soft butter
- 1 garlic clove, finely minced or grated
- 2 tablespoons chopped fresh dill, plus a few sprigs fresh dill
- 1 fresh lemon plus more for serving
- salt and pepper
Instructions
- Preheat oven to 275 F.
- Slice lemon and lay in bottom of baking dish large enough to fit salmon.
- Lay salmon skin side down on top of lemons
- In a small bowl, mix together butter, chopped dill, and garlic
- Evenly distribute butter on top of salmon
- Lay a few dill sprigs around salmon and pour wine into baking dish.
- Sprinkle over a bit of sea salt and freshly ground black pepper
- Cover dish tightly with a layer of parchment and then foil.
- Place in oven and roast for 30 minutes.
- Check salmon temperature with instant read thermometer (see notes below)
- When desired temperature is reached, remove from oven and let sit, unopened for 10 minutes.
- Serve straight from the baking dish with a spoon.
Notes
Please keep in mind, all ovens are different and all salmon pieces are different thicknesses. You'll want to check the salmon in the thickest part with an instant read thermometer after 30 minutes. Pull from oven when desired temperature is reached. I shoot for rare-medium rare.
- Rare Salmon 120 degrees F
- Medium-Rare Salmon 125 degrees F to 130 degrees F
- Medium Salmon 135 degrees F to 140 degrees F
- Well-Done Salmon 145 degrees F or more
Seth A. says
This is a wonderful recipe and my Dad said it was the best salmon he ever had and would never order salmon at a restaurant again. Thank you and your Dad for sharing this with the world.
Sarah says
This was such a delicious and easy salmon recipe, I'll definitely use it on a regular basis! I ran out of wine so I used water to replace it but only ½ cup. I baked it for about 40 minutes then let it rest covered for 10 and the salmon was deliciously flaky and perfectly cooked! 10/10
anita | wild thistle kitchen says
Thank you sweet friend! I'm so happy you made this special recipe! xoxoxo
Amanda says
I wanted to try this so bad! My salmon however seems to be ruined 🙁 I don't know what I did wrong? I used olive oil instead of butter (can't do dairy) and also can't do wine so I did water but 30 min and the salmon temp only read in the 80s and 90s and very moist. Checked again in 10 min and most of middle of salmon is 115 and 102 and 5 inches from edge is 135 :(( Putting in another 10 min but now that fish will have cooked for 50 min LOL ... which cannot be right. What happened??
Amanda says
Edited to add - that I did not use a full cup substitution of water for the wine - only used maybe 2/4 cup
anita | wild thistle kitchen says
And the only other thing I just thought of was the type of thermometer used. Again, I'm so sorry this one did not work for you. I'm going to add some notes to the recipe regarding temperature, etc.
anita | wild thistle kitchen says
And one more thought: Was your salmon fully thawed when you began cooking? Sorry - just trying to troubleshoot!
anita | wild thistle kitchen says
Hi Amanda! I'm so sorry you had these issues - I know all ovens run differently and some salmon can be thicker than others which is all I can think could have caused the longer cooking time. 120-125 degrees F is the sweet spot for salmon but I know some people prefer it very well done and in that case would continue cooking to desired doneness. Of course the thinner edges will always be more well done and the thicker middle will be less - it is nearly impossible to get all parts of the salmon the same temp. I wouldn't have thought your salmon was ruined though and I'm sorry if you tossed it. 🙁 🙁
Amanda says
Hi Anita! Thanks so much for responding 🙂 I actually did end up eating my salmon and it was very good! But I do think something was off for me because there were so many differences. It ended up cooking for 50 min and when I pulled it out the center read 165 haha. It was so close to falling apart from all the moisture and wasn't tough at all so I thought why not eat it since I had put all the work in haha. It was still very good but I will have to try this again because I am sure the way mine turned out was not how it is meant to be. I used a ThermoWorks instant read thermometer which is pretty accurate so I am sure it wasn't that. Salmon was fresh and refrigerated bought from the store that day (not frozen). It didn't seem like a particularly thick slice of fish (just normal salmon thickness I guess lol)
Michael Jason Soule says
I grew up in Vermont and ate lots of wild-caught trout that my Aunt made from our daily catch. I have loved eating fish for as long as I can remember.
This salmon that Anita makes us every so often, and especially around the holidays, gets devoured not only by me, but by my son whom takes after his old man and his dad before him. He always asks when we are going to make salmon and we both always laugh.
This goes well with my favorite - jasmine rice, fresh french or Italian breads, or with buttery, lemony pastas!
This is one of my favorite fish dishes of all time. - Jason (Anita's husband)
Christina Brindley says
This recipe is so easy for a dish that is so elegant and beautiful! Thank you so so much!
rhonda says
This is my go-to salmon recipe! My family loves it. Thank you for sharing your dad's recipe.
Jessa says
Is there a good replacement for the wine? We don't keep any in the house. Thank you, it looks delicious!
anita | wild thistle kitchen says
Hi there! Great question - I would use some vegetable or chicken broth. You'll get plenty of acidity from the lemon. Thank you!
Chef Mimi says
Gah! This is so pretty! It’s just me and my husband any more, and if people visit, I usually only cook salmon filets, not a whole side. But wow, this is gorgeous and looks so delicious! maybe I’ll just make it for myself and my one salmon loving friend!
anita | wild thistle kitchen says
Thank you Mimi! Yes, and you can definitely halve the recipe. I hope you'll try it - it is SO GOOD! xo - Anita