Slow Baked Salmon with Lemon Butter Sauce


Quick Post: I served this with my favorite roasted green beans and this garlic rice pilaf – oh, and don’t forget to splurge a little and cover the whole plate with lemon butter sauce. I have baked salmon several times before, but I was curious about this “slow” baking method. It is easy to overcook fish, and there isn’t much you can do to redeem it; so using a lower temp and a little longer cook time is a safe bet. The salmon came out perfectly moist and flavorful – almost custard like in the center; and the addition of the tangy, rich lemon butter sauce made for a crave-worthy fish dinner. Thanks for reading, enjoy!

**Slow Baked Salmon – adapted from Epicurious

  • Extra virgin olive oil
  • 4 6-ounce boneless salmon fillets, skin on
  • Salt and pepper to taste
  • Fresh lemon, sliced thinly

Directions –

Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Season with salt and pepper, and lay lemon slices over top the fish. Bake salmon until just opaque in center, 12-15 minutes.


**Lemon Butter Sauce – adapted from Food Network 

*This is half the original recipe, and we had more than enough for a pound of fish*

  • 1/2 cup dry white wine
  • 1 lemon, peeled and segmented
  • 1 tablespoons minced garlic
  • 1/2 tablespoon minced shallots
  • 1 teaspoon salt
  • 3 turns freshly ground black pepper
  • 1 dash Worcestershire sauce
  • 1 dash Tabasco sauce
  • 1/2 cup heavy cream 
  • 1 stick unsalted butter, cut up, at room temperature
  • 1 tablespoon finely chopped fresh parsley


Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.




Citrus Salmon

Quick Post: Coho salmon was on sale at Publix so I had to pick some up. Wild salmon is a healthy treat for us – all except my daughter – she has an aversion to fish (she’s my picky eater). I baked the salmon in foil again – it is a fool proof method. Maybe one day I’ll try something new, but when it comes to using an expensive food like this, I go with what I am most comfortable with. This time I used orange and lemon slices to season my fish along with some cilantro that I had leftover from making this to give it an herby kick. We enjoyed this with this garlic rice pilaf and a green salad. Thanks for reading, enjoy!

Citrus Salmon –

  • 1 – 6 ounce piece of Coho salmon
  • 2 slices lemon
  • 2 slices orange
  • cilantro leaves
  • kosher salt and fresh cracked pepper
  • 1/2 tbsp unsalted butter or olive oil (optional)
1. Preheat oven to 375 degrees. Ready a piece of foil on a baking sheet.
2. Place the salmon on the foil, season with salt and pepper and lay the citrus slices across the top of the fish. Place dots of butter on top and lay the cilantro leaves over all. Gather the sides of the foil to create a package – don’t seal too tightly or you may tear the foil. Place on top of a baking sheet and bake for 15 minutes (depending on the size and thickness).