Easy Slow Roasted Lemon Dill Salmon

This fast and easy Slow Roasted Lemon Dill Salmon comes together in just 25 minutes, with fresh lemon, dill, butter, and garlic. Slow roasting is deceptively fast, and yields a moist, flavorful finished salmon! An easy weeknight meal everyone will love!

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Easy and delicious Slow Roasted Lemon Dill Salmon

A delicious dinner you can make in under 30 minutes! This slow roasted Lemon Dill Salmon is one of my favorite ways of cooking salmon. The salmon is easy to prepare, super quick, and super moist, thanks to the low temperature roasting. A simple, yet amazing recipe- this salmon is always a dinner time hit!

Ingredients

To make this quick and easy weeknight tender salmon, you will need:

• 1 lb fresh salmon (whole or cut into portions). You can use skin on or off, whichever you prefer/have on hand.
• The zest of 1 medium lemon.
• Some melted butter.
• Fresh chopped dill. Save some dill sprigs if you like for a pretty garnish when serving.
• A couple cloves of garlic. I like to press them som they meld into the butter.
• Coarse kosher salt.
• Black pepper.
• Lemon slices or wedges, for serving.

How to make the Lemon Dill Salmon

1. Position oven rack in center, and preheat the oven to 275 degrees.
2. Season the salmon on both sides with kosher salt and black pepper.  
3. Place in a baking dish or cast iron skillet. If using skin on salmon, place it skin side down. 
4. Melt butter ( I do this for 20-30 seconds in the microwave).
5. Add chopped fresh dill, lemon zest, and garlic to the melted butter and whisk until well combined. 
6. Spoon or brush butter mixture over the fish. 
7. Bake for 20-25 minutes, until salmon is opaque, and easily breaks up with a fork. 
8. Serve immediately with fresh lemon slices or wedges. 

Substitutions and Additions

• Instead of a cast iron skillet or baking dish, you could also use a rimmed baking sheet. You could use a sheet of parchment paper or foil for easy cleanup, too!
• You can cut the butter with a little olive oil, or use all olive oil if you like.

Tips for the perfect Lemon Dill Salmon

• Opt for center cut salmon if you can find it. The tails taper, and tend to cook faster. Optimally, you just want all your salmon pieces to be relatively the same thickness so some don't cook before others, and all of them stay nice and moist. Most grocery stores now sell whole sides, which are great, but keep in mind the tail ends will be done a bit faster than the fleshier part.
• Check your salmon after 20 minutes. If it's not done to your looking, put it back in the oven for up to 5 minutes. You can also temp the salmon with a meat thermometer, and once the internal temperature is at 135-145 degrees F, your'e good! When the fish flakes easily with a fork, it's ready!
• Make sure your oven is fully preheated prior to adding the salmon, and set your oven's rack in the center, so the heat is evenly distributed.
• If doing a larger piece of salmon, you may need to up the butter and herbs, but as long as it fits, the cooing time will be the same.
• Opt for fresh salmon over frozen, if you can.
• Fresh herbs make all the difference. So skip the jarred garlic and dried dill for best results.

Storing leftovers

Any leftover salmon can be stored in an airtight container in the refrigerator for 3-4 days.

What to serve with the salmon

This salmon goes great with a simple side of green beans, or any of your favorite veggies. Here are a few great suggestions to pair with it:

• Spicy Zucchini and Carrot Skillet
• Roasted Stuffed Roma Tomatoes
• Browned Butter Boursin Mashed Potatoes
• Caramelized Lemon Orzo Salad

Love this recipe? Check out this Crispy Air Fryer Salmon!

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