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Slow-Baked Salmon

This slow-baked salmon method involves gently cooking the fish at a low temperature, resulting in tender, flaky fillets that hold onto their moisture beautifully. Main ingredients include salmon fillets, olive oil, lemon, garlic, and fresh herbs, which combine to create a delicate, melt-in-your-mouth texture and subtle smoky aroma. The final dish is elegant, moist, and beautifully flaky, perfect for a refined yet simple dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Modern
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 4 fillets salmon fillets preferably skin-on
  • 2 tablespoons olive oil good extra virgin
  • 1 lemon lemon zested and juiced
  • 3 cloves garlic fresh minced
  • 2 tablespoons fresh dill or parsley chopped
  • to taste sea salt and freshly cracked black pepper
  • optional smoked paprika for added flavor

Equipment

  • Oven
  • Baking dish
  • Paper towels
  • Kitchen tongs or fish spatula

Method
 

  1. Preheat your oven to 120°C (250°F). Prepare a baking dish that fits your salmon fillets snugly without crowding.
  2. Pat the salmon fillets dry with paper towels to remove excess moisture, which helps the seasonings adhere better.
  3. Place the fillets skin-side down in the baking dish. Lightly season both sides with sea salt and black pepper, and sprinkle with smoked paprika if using for extra flavor.
  4. Drizzle olive oil evenly over the fillets, ensuring a light coating that helps keep the fish moist and enhances flavor.
  5. Add slices of lemon and sprinkle chopped herbs like dill or parsley on top of the fillets, filling the dish with fresh, aromatic scents.
  6. Mince the garlic and scatter it over the fish to infuse it with warm, aromatic undertones.
  7. Slide the dish into the preheated oven and bake gently for about 25–30 minutes, until the fish is opaque and flakes easily with a fork.
  8. Check the fillets at 25 minutes; if they’re still translucent or jiggle too much, give them a few more minutes. The fish should be tender and flaky when done.
  9. Remove the dish from the oven and let the salmon rest for 3–5 minutes, allowing the juices to redistribute and keep the fish moist.
  10. Finish with a squeeze of fresh lemon juice and a drizzle of olive oil for a bright, flavorful touch before serving.
  11. Gently transfer the fillets to plates, making sure to keep them intact, and enjoy this tender, flaky baked salmon with your favorite sides.