Slow-Roasted Salmon with Lemon & Herbs Recipe

Slow-Roasted Salmon with Lemon & Herbs

Serves 4

Slow roasting is a great method for cooking fatty fish like salmon. The lower temperature slowly breaks down the fat, resulting in moist, succulent salmon. Purchase a center-cut fillet, 1-inch thick if possible. King Salmon is perfect for this cooking method. Special diet friendly: Whole30, Paleo, Keto (1g carbs)


  • Zest of 1 lemon
  • 1/4 cup fresh parsley, tarragon, basil, or a mix, finely chopped
  • 2 Tbsp Metropolitan Market Extra Virgin Olive Oil, divided
  • 1 garlic clove, minced
  • Salt and pepper
  • 1 1/2 lb (1-inch thick) King or Sockeye salmon fillet, pin bones removed
  • 1 cup avocado mayonnaise or other mayonnaise
  • 1 Tbsp orange juice or lemon juice


  1. Preheat oven to 300°F. Line a rimmed baking sheet large enough to hold the salmon with parchment paper.
  2. In a small bowl, combine lemon zest, herbs, olive oil, and garlic. Mix well and season with salt and pepper. Put 1/4 of the mixture in a separate bowl and set aside.
  3. Place the salmon, skin side down, on the baking sheet. Season salmon with salt and pepper. Spread remaining 3/4 of the herb mixture over the fish.
  4. Roast salmon in preheated oven until an internal temperature of 130°F registers on an instant-read thermometer when inserted into the thickest part of the fillet, 18 to 20 minutes.
  5. While salmon is cooking, stir mayonnaise and orange juice into the remaining herb mixture. 
  6. Using a spatula, transfer salmon to a platter. Serve topped with herbed mayonnaise.  


Amount Per Serving (serves 4, salt and pepper to taste not included)
Calories: 780
Fat: 75 g
Saturated Fat: 10 g
Cholesterol: 105 mg
Sodium: 580 mg
Carbohydrates: 1 g
Sugar: 0 g
Protein: 35 g
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Ratings and Reviews

“I tried this with some copper river salmon and it was outstanding. so simple yet so delicious. ”
“My new favorite way to prepare salmon or steelhead. easy and delicious!”

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