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Slow Roasted Salmon with Lemon and Dill

A side of wild sockeye salmon will range in size from 2-3 pounds. Leftovers are perfect added to salad or a toasted bagel with cream cheese.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dinner
Servings: 4 servings
Author: Marcia W. Smart


  • 2 tablespoons extra virgin olive oil avocado oil is fine too
  • 1 side of salmon I prefer wild salmon, look for King, Sockeye or Coho, will range from 2-3 pounds
  • 2-3 dill fronds
  • 1/2 lemon sliced thin
  • 1 teaspoon kosher or Maldon sea salt


  • Preheat oven to 275 degrees.
  • Line a sheetpan with foil or parchment paper. 
  • Drizzle the olive oil down the center of the pan and place the salmon, skin side down, on top of the olive oil.
  • Place the lemon slices on top of the salmon and cover with dill fronds. Sprinkle with salt. 
  • Bake for 30 minutes, until the internal temperature reaches 120 degrees.