December 24, 2018

Oven Roasted Salmon

Oven Roasted Salmon is an easy, wonderful one-pan salmon meal. Slow roasting salmon yields fall-apart tender salmon paired with sautéed carrots and onions for the extra flavor. You will enjoy every bite of it!

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If you want an easy but fancy pan meal, it doesn’t get better than roasting salmon fillet. It can be a holiday, an event or simply a midweek dinner – salmon will rise to any occasion. All you need is a 5-qt glass baking dish, prepared salmon and foil. This meal will simply replace main course or any side dish.

Slow Roasting Salmon

This is probably the easiest salmon recipe I’ve ever made. Slow roasting slowly melts fat between the flesh and prevents the fish from overcooking or drying out. Instead, makes an evenly cooked, tender and not-one-bit dry fish meal. Reaching at least 165°F mark, is what makes this salmon fall-apart, flavorful, rich and literally melt in your mouth.

Serve it warm or cold?

The oven roasted salmon can be served warm or cold. If you’re like me, you’ll enjoy it warm. You can re-heat the whole fillet in an oven at low temperature for the guests or simply microwave a slice of it for 30-40 seconds to enjoy the next day. Most family members prefer it cold, which makes a perfect prep-ahead meal that can be made the day before and served next without any additional needed preparation.

The general idea of the oven roasted salmon is to serve as main course. On a side, you can do any cabbage or cucumber fresh salad: Cabbage Pepper Salad, Cabbage Carrot Pepper Salad, Green Cabbage Cucumber Salad, or Cucumber Radish Salad. Potatoes are also a delicious combination; try Mashed PotatoesPotato Wedges, or Quick Oven Roasted Potatoes.

This recipe came from my mom. I remember every time someone would give us fish, whether it’s salmon, white fish or halibut, mom would always prepare it this way. A lot of times fish comes with little pin bones and slow-roasting completely softens those little bones, making them eatable. Other times she would cut into slices, dip into egg and flour and fry. I’ve always loved the oven-roasted version and I would simply enjoy it with a slice of bread. Overall, I love fish!!

Ingredients for the Oven Roasted Salmon Recipe

Buy the best salmon you can find and afford. I am using a 2.5 lbs skinless wild-caught salmon from Costco. You can use any thick fillet, swordfish, halibut or any salmon you caught yourself. All good choices and all will work great. Use skinless fillet or if it comes with skin – remove it. You want the fillet to completely absorb the remaining ingredients and the skin will prevent it. If the fish comes with little pin bones, they will become soft enough to chew. Use regular onion rather than sweet as the carrots already bring a bit of sweetness to this meal. The amount of salt brings a wonderful slightly salty finish to this dish and not bland at all.

slow roasting salmon

How to Make Oven Roasted Salmon:

  • Saute onions and julienned orange carrots
  • Spread mayo on fillet
  • Sprinkle salt and pepper
  • Cover with sautéed carrots and onions
  • Cook salmon for couple hours
  • Garnish with fresh fill or parsley and serve

how to oven roast salmon

Gently slide cooked salmon onto a serving platter. It will be easy to break apart, therefore be extra gentle. This would be a good time to use more than 2 hands. Garnish with fresh dill or parsley before serving. Enjoy warm or cold, today or tomorrow. Refrigerate salmon once cooled if serving next day.

how to roast salmon in oven

If you make this recipe, tag @olgainthekitchen on Instagram and hashtag it #olgainthekitchen or by clicking on social icons on top of this page.

More Main Course Recipes to Explore:

Oven Roasted Salmon

5 from 7 votes
Servings: 1 fillet
Prep Time: 20 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 30 minutes
Oven Roasted Salmon: easy, wonderful one-pan salmon meal. Slow roasting salmon yields fall-apart tender salmon paired with sautéed carrots and onion for the extra flavor. You will enjoy every bite of it!

Ingredients

  • 1 2.5 lb skinless boneless salmon fillet
  • 1 large yellow onion – finely chopped
  • 2 large carrots – julienned
  • 3 tablespoons vegetable oil
  • 4 tablespoons mayo
  • 4 teaspoons fine salt - or to taste
  • 1 teaspoon ground black pepper or to taste
  • dill or parsley for garnish – optional

Instructions

  1. Preheat the oven to a 350°F. Prepare a 5-qt glass baking dish and set aside. (You do not need to oil it).

  2. Wash 1 (2.5 lb) salmon fillet in cold water. Pat the fish dry with a paper towel. Set on large cutting board lined with paper towels while you prepare next step.

  3. In a large skillet, saute 1 large yellow onion in 3 tbsp vegetable oil over medium heat until golden (about 5 mins). Add 2 large julienned carrots and saute additional 3-4 minutes, stirring often until soft and golden.
  4. Spread 2 tbsp mayo onto the skin side of salmon and sprinkle 2 tsp fine salt and 1/2 tsp ground black pepper. Spread about 1/3 of the sautéed onion and carrots into a glass baking dish. Transfer the salmon into the baking dish, placing seasoned side onto the sautéed vegetables. Now season the top of the fillet. Spread 2 tbsps mayo and sprinkle with 2 tsp fine salt and 1/2 tsp ground black pepper. Spread remaining sautéed onion and carrots onto the fish. Cover the dish with foil.

  5. Place into the preheated oven and bake for 30 minutes. Reduce the oven temperature down to 300°F and continue cooking for 1 hour and 40 minutes. Salmon should be minimum 165°F.

  6. Gently slide cooked salmon onto a serving platter. It will be easy to break apart, therefore be extra gentle. This would be a good time to use more than 2 hands. Garnish with fresh dill or parsley before serving. Enjoy warm or cold, today or tomorrow. Refrigerate salmon once cooled if serving next day.

Recipe Notes

Did you make this recipe?

Tag @olgainthekitchen on Instagram and hashtag it #olgainthekitchen . I'd love to see your creations!

Author: Olga in the Kitchen

© Olga in the Kitchen. All images & content are copyright protected. Please do not use my images without permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Olga in the Kitchen!

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Comments

  • jessica

    Made this recipe today, i would use less salt next time as it was too salty for me and i cooked 40 min instead of 1 hour and 40 min after 30 min of 350F. Thank you for the recipe:)

    • Olga in the Kitchen

      Thanks Jessica! I actually do make it a slightly salty because if it’s not, it tastes too bland. In my family, we like the salmon either saltier or spicier, but with kids spicy isn’t an option! You can always twist to your liking 🙂 The main thing is for salmon to really cook in so it’s tender!

  • Joanna Smith

    This turned out so good! I cooked for long like the recipe says and it turned out mouth-watering. I liked it a lot better than the salmon recipes that need to be baked for half hr at high heat. This is a keeper!!

  • Brandon

    I love this recipe, especially the carrots and onions top and bottom. Such a delicious combo in this dish. Thank you for the recipe !

    • Olga in the Kitchen

      You’re welcome Brandon, I’m so glad you liked this dish 🙂

  • Alexandra

    Olga – I love this recipe a lot! It’s so easy and such common ingredients. Thank you for sharing it with my family!

  • Yulya

    This meal turned out soooo good and so tender. My parents loved it so much they asked me to make it for Sunday again. Thank you for the recipe!

    • Olga in the Kitchen

      I’m so happy your family enjoyed this dish 🙂

  • Svetlana

    Your salmon in oven became our dinner staple. Some of us like it warm but most prefer cold, which makes it a great dish to prep ahead. Thank you!

    • Olga in the Kitchen

      Thank you Svetlana, don’t we all love prep-ahead meals 🙂

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