Ah, slow-roasted salmon. It’s become a mainstay in my kitchen for a few reasons. First, it’s incredibly easy—perfect for those busy weeknights when takeout starts to sound way too tempting. Second, the slow-roasting method delivers consistently flaky, moist salmon bursting with flavor. But the real star of the show here is the creamy dill sauce. It’s a symphony of tangy sour cream, sharp Dijon mustard, and dill’s fresh, herbaceous notes.
This recipe recently came to my rescue when friends went for a casual dinner. I wanted to impress them with something delicious, but I only had a little time to fuss in the kitchen. This slow-roasted salmon with creamy dill sauce fits the bill perfectly. It baked while I whipped up a simple salad and some roasted vegetables, and by the time everyone arrived, the aroma of the salmon had everyone’s mouths watering.
Now, let’s get down to the nitty-gritty and create this restaurant-worthy dish in your kitchen!
Ingredients for Slow-Roasted Salmon with Creamy Dill Sauce
- 1 2-pound whole wild salmon fillet (with skin at least 1 1/4 inches thick)
- 1/3 cup light sour cream
- 2 tablespoons Dijon mustard (to taste)
- 2 tablespoons fresh dill (finely chopped, plus more for garnish)
- 1 tablespoon drained capers (finely chopped, plus 1 tablespoon of brine)
- 1 teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- 1 lemon
Equipment
- Sheet pan
Instructions for Slow-Roasted Salmon with Creamy Dill Sauce
- Preheat your oven to 400°F (200°C).
- Pat the salmon dry with paper towels. Whisk together the sour cream, Dijon mustard, chopped dill, capers, caper brine, salt, and pepper in a small bowl.
- Place the salmon skin-side down on a baking sheet. Spread the creamy dill sauce evenly over the salmon, making sure to get it in between any cracks in the flesh.
- Slice the lemon into thin rounds and arrange them over the top of the salmon.
- Bake the salmon for 18-22 minutes per inch of thickness or until the flesh flakes easily with a fork. (For a 1-inch thick fillet, this would be 18-22 minutes. Adjust the cooking time for a 1.5-inch thick fillet to 27-33 minutes.)
- Once cooked, remove the salmon from the oven and let it rest for 5 minutes before serving.
Serving Ratio and Prep Time
This recipe serves 4-6 people. It takes about 10 minutes to prep and 18-33 minutes to cook, depending on the thickness of your salmon fillet.
Side Dish
This slow-roasted salmon is incredibly versatile when it comes to side dishes. Here are a few of my favorites:
- Roasted Brussels Sprouts with Balsamic Glaze
- Lemon Herb Quinoa
- Garlic Roasted Asparagus
A Final Note
This slow-roasted salmon with creamy dill sauce is a fuss-free recipe that delivers on both flavor and ease. It’s perfect for a weeknight dinner or even a weekend gathering. Feel free to adjust the amount of Dijon mustard to your taste preference – for a milder sauce, use less and add a bit more for a more assertive kick.
Here are some Frequently Asked Questions (FAQs):
Can I use skinless salmon?
Absolutely! The cooking time may be slightly reduced, so keep an eye on the salmon as it cooks.
What if I don’t have fresh dill?
You can substitute 1 tablespoon of dried dill for the fresh dill.
Can I use a different type of mustard?
While Dijon mustard is preferred, you can use whole-grain mustard in a pinch.
How do I know when the salmon is done?
The best way to tell if your salmon is cooked through is to insert a fork into the thickest part of the flesh. If it flakes easily and no translucent parts are remaining, it’s done!
Let’s Get Cooking!
This recipe inspires you to create a delicious and healthy meal in your own kitchen. If you have any questions or substitutions you’d like to make, leave a comment below!