Slow Roasted Salmon with Garlic, Dill, Parsley,Tarragon and Lemon

I always cook my salmon very quickly at a high heat but I decided to try something different when I came across this tasty recipe from The Right Recipe. I adapted the recipe a bit to suit our tastes and what I had on hand by using garlic instead of shallots, less tarragon & olive oil, and adding lemon juice. Cooking the salmon at such a low heat took longer but the salmon came out moist, tender, and delicious. My kids scraped off the herb topping but otherwise loved the salmon while my husband and I both thought the herb topping was delicious. This salmon paired nicely with rice and Lemony Sugar Snap Peas.

Remove the salmon from the refrigerator 30 minutes prior to cooking to bring it to room temperature.

Preheat the oven to 250 degrees. Place a shallow pan of water on the bottom rack of the oven. Line a baking sheet with tin foil then place two wire racks on top of the baking sheet.

Combine the lemon zest, minced garlic, dill, parsley, and tarragon in a small bowl; mix in the olive oil and lemon juice.

Slice the salmon into same sized portions. Season the salmon on both sides with sea salt and freshly cracked pepper, to taste. Place the salmon, skin side down, on the wire racks (which are on top of the baking sheet).  Slather the fish evenly with the herb mixture then season with a little more sea salt and freshly cracked pepper, to taste.

Place the baking sheet into the oven on the rack above the shallow pan of water. Bake the salmon for about 25-30 minutes, until medium rare, or longer for medium. To check if the salmon is done, use a fork to see if the fish flakes. Remove from the oven and serve immediately. Enjoy.

Print
Print
Save
Save

Slow Roasted Salmon with Garlic, Dill, Parsley,Tarragon and Lemon

Yield: 4

Prep Time: 10 min.

Cook Time: 25-30 min.

Total Time: 35-40 min.

Ingredients:

1 1/2 pounds wild salmon, skin on, bones removed
Zest of 1 lemon
3-4 cloves of garlic, minced
2 tbsp fresh dill, minced
2 tbsp fresh parsley, minced
1 tsp fresh tarragon, minced
1 tbsp olive oil
1-2 tbsp fresh lemon juice
Sea salt and freshly ground pepper, to taste

Directions:

Remove the salmon from the refrigerator 30 minutes prior to cooking to bring it to room temperature.

Preheat the oven to 250 degrees. Place a shallow pan of water on the bottom rack of the oven. Line a baking sheet with tin foil then place two wire racks on top of the baking sheet.

Combine the lemon zest, minced garlic, dill, parsley, and tarragon in a small bowl; mix in the olive oil and lemon juice.

Slice the salmon into same sized portions. Season the salmon on both sides with sea salt and freshly cracked pepper, to taste. Place the salmon, skin side down, on the wire racks (which are on top of the baking sheet). Slather the fish evenly with the herb mixture then season with a little more sea salt and freshly cracked pepper, to taste.

Place the baking sheet into the oven on the rack above the shallow pan of water. Bake the salmon for about 25-30 minutes, until medium rare, or longer for medium. To check if the salmon is done, use a fork to see if the fish flakes. Remove from the oven and serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Right Recipe

  Pin It

17 Responses to “Slow Roasted Salmon with Garlic, Dill, Parsley,Tarragon and Lemon”

  1. 1

    Words Of Deliciousness — April 2, 2013 @ 8:00 pm

    I am a big fan of salmon. This sounds like a great way to cook it.

    [Reply]

  2. 2

    bellini — April 2, 2013 @ 8:28 pm

    Slow Roasting the salmon at 250F seems like it would keep the salmon moist. I can’t tell you how carefully I need to watch it while it is cooking so as not to have salmon that is only good for salmon salad sandwiches.

    [Reply]

  3. 3

    Anne ~ Uni Homemaker — April 2, 2013 @ 9:30 pm

    What a great way to cook salmon! And the herb topping sold me. Looks delicious and healthy!

    [Reply]

  4. 4

    Chung-Ah | Damn Delicious — April 2, 2013 @ 11:08 pm

    I always cook my salmon at high heat too but you totally sold me on the low heat method!

    [Reply]

  5. 5

    Carmen Rosa — April 3, 2013 @ 2:10 am

    Absolutely gorgeous. Delicious!!!!! I made something similar in “papillote”.

    [Reply]

  6. 6

    Larry — April 3, 2013 @ 5:04 am

    It made me hungry just reading the name of the dish and it looks delicious. Good tip on cooking slow vs. fast. “My kids scraped off the herb topping” – (LOL)

    [Reply]

  7. 7

    Andrea@WellnessNotes — April 3, 2013 @ 6:05 am

    I make a lot of salmon, but I have never cooked it at a low temperature. I’ll have to give this a try!

    [Reply]

  8. 8

    Georgia @ The Comfort of Cooking — April 3, 2013 @ 9:20 am

    Great recipe, Pam! I’m always on the look out for salmon recipes and this is definitely happening soon. Love that you used lots of fresh herbs and just a little olive oil.

    [Reply]

  9. 9

    Marjie — April 3, 2013 @ 11:58 am

    I like my salmon with dill and lime, so this sounds right up my alley. Perfectly paired with your snow peas!

    [Reply]

  10. 10

    Joanne — April 3, 2013 @ 12:15 pm

    I was hoping you would post the salmon that you mentioned in your last post! I love lemon paired with salmon…sounds like such a delicious meal!

    [Reply]

  11. 11

    The Café Sucré Farine — April 3, 2013 @ 2:23 pm

    Looks wonderful, we love salmon and this is a new flavor combination for us.

    [Reply]

  12. 12

    Chris — April 3, 2013 @ 4:44 pm

    Looks fantastic. I’m going to try it out tomorrow night.

    I also love that you added the “Save” button for the recipes with ZipList. I just noticed that today and find it quite handy. I know this is a lot to ask, but is there any chance that the older recipes will be updated with this feature?

    [Reply]

    • Pam replied: — April 4th, 2013 @ 7:57 am

      Chris,

      I have so many recipes to update (and it’s quite a process). I will be trying to get the older recipes updated when I have a chance. Glad you like ZipList!

      Cheers,
      Pam

      [Reply]

      • Chris replied: — April 4th, 2013 @ 8:08 am

        Awesome. I couldn’t ask for anything more!

  13. 13

    Angie@Angie's Recipes — April 4, 2013 @ 7:13 am

    My mouth waters terribly…Pam. I love salmon and these look so fresh and delicious!

    [Reply]

  14. 14

    Kristen — April 10, 2013 @ 3:27 pm

    Those pieces of salmon are beautiful!
    I grew up in the Northwest and ate fresh salmon all the time. Now that I have moved to Kansas, it’s a bit tougher to get good seafood.
    I have tried a couple online stores and had the best luck with Crabville.com.
    Does anyone else know of any other places to get good seafood delivered?

    [Reply]

  15. 15

    catalaya — April 24, 2013 @ 8:33 am

    quick and light……….

    [Reply]

Leave a Comment