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–+ servings
Slow roasted salmon fillets with a seasoned crust, garnished with fresh dill, are elegantly arranged on a baking sheet alongside a metal spatula.

Slow Roasted Salmon with Smoky Spice Rub

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
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.

Ingredients

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.
    A raw salmon fillet and a knife rest on a black cutting board, with a piece of salmon skin removed and placed to the side—ideal preparation for slow roasted salmon recipes.
  • 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
    A seasoned slow roasted salmon fillet sits on a sheet of parchment paper on a worn baking tray, ready for cooking.
  • 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
    A slow roasted salmon fillet, perfectly cooked and seasoned, rests on parchment paper and is garnished with fresh dill on a baking tray.

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.
Serving: 1 serving = ¼ of the recipe, Calories: 389kcal, Carbohydrates: 1g, Protein: 45g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 10g, Cholesterol: 125mg, Sodium: 698mg, Potassium: 1149mg, Fiber: 1g, Sugar: 0.1g, Vitamin A: 642IU, Vitamin C: 0.03mg, Calcium: 40mg, Iron: 2mg