Slow Roasted Salmon with Smoky Spice Rub

My slow roasted salmon comes out of the oven silky and buttery, with a smoky rub of chili powder and paprika patted over the top. I sprinkle fresh dill on at the end for a pop of freshness against all that warmth.

I first made this recipe years ago out of curiosity. I wanted to know whether a low oven would keep salmon from drying out the way it does when you blast it at high heat. It worked so well that it’s been my default salmon recipe ever since, at least when I have the time. When I don’t, I make my quick baked salmon instead.

The difference is in the texture. Gentle heat means the outside never seizes up and tightens while the middle is still catching up, so the whole fillet cooks evenly and stays soft. It comes out almost buttery, the kind of salmon that gives way under a fork rather than breaking into dry flakes. Silky is the word I keep coming back to.

The rub goes on before it bakes. Chili powder and smoked paprika patted into the top with olive oil until it forms a paste, warm and a little smoky, the way salmon tastes off a grill. Then I sprinkle cool, grassy dill over the top right before serving. It’s one of my favorite ways to make salmon when I want it to turn out perfectly tender

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Slow Roasted Salmon with Smoky Spice Rub

Prep: 5 minutes mins

Cook: 25 minutes mins

Total: 30 minutes mins

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This slow-roasted salmon is seasoned with pantry spices, olive oil, and fresh dill, then baked gently until moist, flaky, and full of flavor. It's an easy, reliable recipe that's perfect for both weeknight dinners and special occasions.

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Ingredients

• ▢ 1 side salmon or steelhead trout (about 2 lb)
• ▢ 2 teaspoons chili powder
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon Italian seasoning
• ▢ 1 teaspoon sea salt
• ▢ 2 tablespoons olive oil
• ▢ Chopped fresh dill (to top)

Instructions 

• Preheat your oven to 275 degrees Fahrenheit. Line a baking sheet with parchment paper. I usually leave the skin on, as it helps prevent the salmon from drying out, but if you'd rather, you can remove it before baking – see notes.
  
• Lay the salmon on the baking sheet and sprinkle the top with chili powder, smoked paprika, Italian seasoning, and sea salt. Drizzle with the oil, then pat it on so the oil and spices form a paste on top of the salmon.
  1 side salmon or steelhead trout, 2 teaspoons chili powder, 1 teaspoon smoked paprika , 1 teaspoon sea salt, 2 tablespoons olive oil, 1 teaspoon Italian seasoning
  
• Bake in the oven for 25-30 minutes. When the salmon is done cooking, it will feel firm but still give a little when you press a finger into the top. If you have a meat thermometer, it should read 125-130 degrees Fahrenheit (see notes). Serve with the chopped fresh dill on top.
  Chopped fresh dill
  

Notes

If you’re interested, I have a tutorial on how to remove salmon skin. 

Temperature: The USDA recommends cooking fish to 145 degrees Fahrenheit, which will give you firm, fully opaque salmon. I pull mine out of the oven at 125 to 130 and let it rest, which is how most restaurants serve it and how I like it best. Cook it to whatever you’re comfortable with.

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 389kcal (19%), Carbohydrates: 1g, Protein: 45g (90%), Fat: 22g (34%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 7g, Monounsaturated Fat: 10g, Cholesterol: 125mg (42%), Sodium: 698mg (30%), Potassium: 1149mg (33%), Fiber: 1g (4%), Sugar: 0.1g, Vitamin A: 642IU (13%), Vitamin C: 0.03mg, Calcium: 40mg (4%), Iron: 2mg (11%)

© Author Kristen Stevens

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