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slow cooked fresh salmon

Slow Cooked Salmon

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  • Author: Kara Lydon
  • Total Time: 22 minutes
  • Yield: Serves 2-4 1x


If you’re tired of overcooked, chewy salmon, you’ve got to try this slow cooked salmon. It’s seriously the best way to cook salmon! Cook longer at a lower oven temperature, and you’ve got restaurant quality medium melt-in-your-mouth salmon!


  • 1 lb fresh salmon
  • 1 small clove garlic, minced or grated
  • 1 teaspoon dijon mustard
  • 1/2 tablespoon lemon juice (from 1/2 small lemon)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground cracked pepper


  1. Preheat the oven to 300 degrees F and line baking sheet with parchment paper. Pat salmon dry with a paper towel and place on baking sheet.
  2. In a small bowl, whisk garlic, dijon mustard, lemon juice, olive oil, salt and pepper until combined.
  3. Brush sauce over salmon until coated.
  4. Bake salmon until salmon flakes easily with a fork or a thermometer inserted into the center reads 125-135 degrees F, about 20-25 minutes (for a 1.5 inch piece of salmon).
  5. Optional: garnish with freshly chopped herbs like parsley


  • For food safety, the FDA recommends cooking seafood until it reaches an internal temperature of 145 degrees F. Consuming raw or undercooked seafood may increase your risk of food borne illness.
  • Cooking salmon until 125-135 degrees F yields a medium or medium-rare texture (which is what you get in most restaurants).
  • You may need to cook your salmon longer if it’s a thicker cut (I used a 1.5 inch piece salmon).
  • Prep Time: 2 minutes
  • Cook Time: 20 minutes
  • Category: Seafood
  • Method: Bake