If you’re hosting, this Easy, Slow Roasted Salmon with Creamy Mustard Sauce uses an entire side of salmon for a spectacular display.
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Slow Roasted Salmon with Creamy Mustard Sauce
If you haven’t tried slow-roasted salmon, you should! Slow-roasted salmon retains a lot of moisture (even at the very thin margins), and the texture is fantastic. It just needs six ingredients, not including salt and pepper, making it a simple supper option for entertaining. I poured the leftover sauce over the finished dish after brushing a full side of salmon with sour cream, mustard, fresh dill, and lemon. The Dijon mustard sauce is easy to make and offers a great return.
Why Does This Slow Roasted Salmon Technique Work?
- Moist: The texture of slow-roasted salmon is far from dry. It’s quite soft and moist.
- Easy: Simply combine the sauce ingredients and brush some on the fish before placing it in the oven. You may prepare the remainder of your supper while it bakes.
- Impressive: This salmon is stunning and would be ideal for serving to visitors.
Is cooking salmon at a lower temperature preferable?
I wanted to experiment with slow-roasted salmon to distinguish it from other salmon dishes, and I’m very pleased I did. Cooking it at a lower temperature resulted in an incredible texture.
Slow Roast Salmon Ingredients
- Salmon: Purchase your salmon from a reputable fishmonger or store. A two-pound entire wild salmon filet that is at least 14 inches thick is required.
- Sour Cream: I used light sour cream to make a creamy yet light sauce.
- Dijon mustard gives the dish a tart taste. If you like Dijon, add more to your liking!
- Dill: Chop fresh dill finely.
- Capers: For the creamy mustard sauce, chop some capers and use a tablespoon of brine.
- Season the sauce with salt and black pepper.
- Lemon: The mustard sauce is enhanced by the addition of lemon zest and juice.
How to Make Slow Roasted Salmon
- In a small mixing bowl, combine sour cream, mustard, dill, capers, caper brine, salt, and pepper. In the bowl, zest half of the lemon. Then, split it in half, squeeze the juice from one side, and whisk it all together. The sauce should be thick yet pourable. If it’s too thick, thin it out with water or lemon juice, a splash at a time.
- Preparing the Salmon: Place the salmon, skin side down, on a baking sheet lined with parchment paper, and blot dry with a paper towel. Spread a thin coating of the creamy mustard sauce over the fish.
- Cook the salmon at 275°F until it is just cooked through and flakes readily with a fork.
- Allow the fish to rest for 5 minutes before serving. Drizzle with the remaining sauce and garnish with a generous amount of fresh dill.
Slow Roasted Salmon Variations and Tips
- Temperature for Slow-Roasted Salmon: I believe 135°F is the best temperature. For those who like less-cooked salmon, this is fully cooked and extremely tender. I did a medium-rare salmon (120°F) test, and it was a little underdone for me.
- Herbs: Replace the dill with chives or tarragon.
Slow Roasted Salmon Storage
Refrigerate salmon for up to three days. Leftovers may be reheated in the microwave or served cold in a salad, bowl, or wrap.
More Salmon Recipes You’ll Love
Slow Roasted Salmon
- 1 2- pound whole wild salmon filet with skin, 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
- Preheat the oven to 275 degrees Fahrenheit. To make cleaning easier, line a rimmed baking sheet with parchment paper. Remove the salmon from the fridge to remove some of the cold.
- Combine the sour cream, 2 tablespoons mustard, dill, capers, caper brine, salt, and pepper in a small mixing basin. Zest half of the lemon into the bowl, then split it in half and squeeze in half of the juice. To blend, mix everything together. If the sauce is too thick, add a little splash of water at a time until it thins out (or add extra lemon juice if desired).
- Place the salmon, skin side down, on a baking sheet lined with parchment paper. Using a paper towel, pat it dry. Spread a heaping dollop (approximately 3 tablespoons) of the mustard sauce over the salmon in a thin layer.
- Roast the salmon for 35 to 50 minutes, depending on the form of your salmon, until it is just barely cooked through, still wonderfully juicy, and flakes easily with a fork when removed (135oF when tested with an instant read thermometer).
- Allow the salmon to rest for 5 minutes, during which time it will rise 5oF.
- Drizzle the leftover sauce over the salmon, or serve it on the side, and garnish with fresh dill sprigs.