This slow roasted salmon recipe is your way to tender, evenly cooked, never-dry piece of fish! Salmon fillet, flavored Mediterranean-style, with garlic, fresh thyme and rosemary and slow baked with baby potatoes because who doesn’t love a one-pan dinner! 

Slow roasted salmon in pan with potatoes and parsley

Salmon is a fatty fish, and slow-roasting it with a bit more good-for-you-fat in the form of olive oil, produces just the most succulent, almost custardy, perfectly flaky fish you just won’t be able to resist!

When you take this slow roasted salmon out of the oven, don’t even bother cutting it into even pieces, just bring the flaky, tender, salmon to the table and you can break it up with a fork or the back of a spoon into tender flakes everyone can partake of. Trust me, the messy presentation is part of the fun! 

And because this is a one-pan salmon and potatoes dinner, you don’t need to add a thing but a big side salad like Greek salad (okay, and maybe a cold bottle of white wine). 

How do you cook salmon without drying it out?

Salmon is easily one of most popular fish options out there, and thankfully there are endless ways to cook it (lots of salmon recipes here on the blog).

And I’ve shared some easy ways to make perfectly tender salmon, this popular baked lemon garlic salmon recipe is one of my favorites. And slow roasted or slow baked salmon is yet another winner!

Slow roasting is one easy method to ensure you cook salmon perfectly without drying it out. It's super easy to do. In this slow roast salmon recipe, you’ll set your oven to a low 250 degrees Fahrenheit, this lower temperature cooks the salmon more gently and allows it to retain its natural moisture and oils, and cooking the fatty salmon with a good drizzle of extra virgin  olive oil will help fortify that moisture, giving you a delicious melt-in-your-mouth entree. Depending on the thickness of your salmon, it may cook for 15-18 minutes for medium rare, or up to 25 minutes for medium. 

roasted salmon garnished with parsley

How should I season salmon?

The best place to start, even before seasoning, is picking a quality salmon fillet from the store. Color and smell are the best indicators of quality. Look for a salmon that has a vibrant pink hue and smells clean and not too fishy. When possible, opt for wild salmon. If that’s not available, frozen or sustainably raised salmon are good options too. 

To season your salmon, begin with a good pinch of kosher salt on both sides. From there, you can add other flavor makers. No surprise here, I went Mediterranean!

I am a big fan of anything with garlic, but it is especially delicious with fish. In addition to garlic, I use thyme, rosemary and a drizzle of quality Greek extra virgin olive oil . The lemon juice added at the very end when you take the salmon out of the oven is the perfect way to finish this dish, and it's a necessary step because the acid compliments the healthy fatty oils of the salmon. 

How do you know when salmon is ready?

Salmon is done when it flakes easily using a fork. With this cooking method, the top of the salmon may still look a bit transparent when you take it out of the oven, this is simply because it was slow baked but the inside is cooked. 

To be sure, you can use an instant read thermometer to check the fish for doneness.  Measured at the thickest part of the fish, its internal temperature should read 125 degrees F for medium cooked salmon or 145 degrees F for well-done salmon.   The USDA recommends a minimum internal temperature of 145°F (but to me, this could taste too well-done and borders on dry). 

How to Make Slow-Roasted Salmon and Potatoes

This is a straightforward recipe, it just takes a few simple steps:

  • Cook the potatoes: if you’re adding potatoes to this recipe, you’ll start at a higher temperature (450 degrees F). I recommend baby potatoes, scrubbed and cut in half so they will cook quickly and crisp up. Toss the potatoes in extra virgin olive oil with kosher salt and the same seasonings you’ll use for the salmon (rosemary, thyme, and minced garlic).   Cook them for about 25 minutes in the high-heated oven. Roasted potatoes in pan
  • Cook the fish: You’ll take the same pan of potatoes out of the oven. Add some more olive oil to the pan and scoot the potatoes over to make room for the salmon filet. Turn the heat down to 250 degrees F. Season the salmon with kosher salt on both sides, and before you put it all in the oven, make sure you drizzle a little more olive oil and the remaining garlic and herbs on top of the salmon filet. Roast for 15-18 minutes for medium rare, or up to 25 minutes for medium, depending on thickness of fish (remember, when you take it out, the top may still have a bit for transparent look; this is simply the result of low-roasting, but it is cooked inside. When the salmon flakes easily with a fork, it is ready). Salmon added next to potatoes for roasting
  • Add the finishing touches: Once you’ve taken the slow-cooked salmon out of the oven, squeeze some fresh lemon juice on top and serve!

Serve it with

With the salmon and potatoes recipe, you barely need anything else but a big salad, but you can always add more sides if you have the time. Here are some ideas:

What sauce works with salmon?

I'm all for fun sauces to to top salmon, like a bright Tzatziki (Greek yogurt and cucumber sauce) or a rich and lemony tahini sauce. I also love an eggplant dip next to this salmon like baba ganoush or it's Greek cousin, Melitotzanosalata.

Slow roasted salmon and potatoes with parsley and slices of lemon

How long will it last in the fridge?

Make sure to keep the salmon in the olive oil so it stays juicy, then you can store leftover salmon in a sealed container or tupperware in the fridge for up to 2 days. Personally, I'll eat leftover salmon cold so as to not dry it up when heated.

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4.76 from 66 votes

Slow Roasted Salmon and Potatoes Recipe

Suzy Karadsheh
slow roasted salmon garnished with parsley
Tender, flakey slow-roasted salmon and potatoes. An easy dinner, flavored Mediterranean-style with fresh garlic, thyme, rosemary and a splash of lemon juice.
Prep – 10 minutes
Cook – 40 minutes
American, Mediterranean
Serves – 4 people


  • 1 lb baby potatoes, scrubbed and cut in half
  • Kosher salt and black pepper
  • 1 teaspoon + 1 tablespoon fresh thyme divided
  • 2 teaspoon rosemary (dry rosemary) divided
  • 5 garlic cloves minced and divided
  • Extra virgin olive oil
  • 1 lb salmon fillet


  • If you’re making the potatoes, start by heating the oven to 450 degrees F. If not, skip to step 5.
  • Put the halved potatoes in a large mixing bowl. Season with kosher salt, black pepper, 1 teaspoon fresh thyme and 1 teaspoon dry rosemary. Add 2 teaspoons minced garlic and 2 tablespoons extra virgin olive oil. Toss to make sure the potatoes are well coated.
  • Arrange the potatoes, cut side down, on a sheetpan or baking dish. Roast in the heated oven for about 25 minutes.
  • Remove the potatoes from the oven and push the potatoes to one side of your pan to make room for the salmon.
  • Turn the oven heat down to 250 degrees F. Wait for the heat to lower to this point.
  • Brush the bottom of the sheet pan where you made room for the salmon with a bit of extra virgin olive oil. Season the salmon with kosher salt on both sides and put it in the pan next to the potatoes.
  • Drizzle about 3 to 4 tablespoons extra virgin olive oil over the salmon fillet. Spread the remaining fresh garlic on top (I use the back of a spoon to spread the garlic evenly all over the fish fillet). Sprinkle the remaining rosemary and fresh thyme.
  • Roast the salmon in the 250 degree F heated oven for 15-18 minutes for medium rare, or up to 25 minutes for medium, depending on thickness of fish (insert a fork in the thickest part of the salmon, it should meet no resistance and should flake easily). To be sure, insert an instant read thermometer in the thickest part of the fish, it is ready when the internal temperature registers 125 degrees F for a medium-cooked salmon.
  • Squeeze some fresh lemon juice on top of the salmon. Serve immediately.


  • Note: when you take the salmon out of the oven, the top may look a bit translucent, this is just


Calories: 253.9kcalCarbohydrates: 21gProtein: 25gSaturated Fat: 1.1gCholesterol: 62.4mgSodium: 348mgPotassium: 1048.1mgFiber: 2.6gVitamin A: 45.4IUVitamin C: 23.5mgCalcium: 34mgIron: 1.9mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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  1. 5 stars
    Salmon is not my favorite fish, I think it tastes like dirt. My husband & son wanted salmon for dinner and I tried this recipe. I had no idea that slow roasting could make a huge difference in the flavor of salmon. I was surprised at the light, delicate flavor of the fish. I did cook it longer about 30-35 minutes but the fish was not dry at all and my tastebuds didn’t detect a dirt taste, My husband & son ate most of it, so I will definitely make this again and get a larger fillet. Thanks for a salmon recipe that my family loves & I can enjoy!

  2. Question if you don't have a cast iron pan to cook this on in the oven would putting parchment paper down first on a cookie sheet be best or just right on a cookie sheet with olive oil no parchment paper? Thanks!

  3. 4 stars
    My husband had heart surgery last week. Although we try to follow a heart-healthy diet, I am always looking for variety. He absolutely enjoyed this salmon prep so much, it will be our Friday go-to for weeks to come ❣️

  4. 5 stars
    I can't rave enough about this recipe. The salmon was like butter. Only issue was that the salmon took 35 minutes to reach 125 degrees so the potatoes were overcooked. But that's an easy fix now that I know the adjustment. Low and slow is a winner in my book!

  5. 5 stars
    This looks delicious. I am in San Francisco and wondering what kind of Salmon I should buy...thanks. I always seem to choose Salmon that tastes too fishy!

    1. Hi, Linda! I'm a fan of wild caught sockeye. I highly recommend finding a good seafood counter in your area and having a conversation with them about different varieties to find something that suits your taste.

  6. 5 stars
    Another winner. So easy and flavourful! I have made this about once a week since discovering it. Having this with the Greek Salad tonight. Love it.

  7. 5 stars
    Amazing , flavorful and easy to follow recipe. Loved it and husband said this will be his favorite salmon dish . My son-in-law even got the recipe. Thanks Suzy.

  8. Hi Suzy,
    How do you keep the chopped garlic from overcooking when roasted with potatoes at the high heat?
    I really like your recipes. Thanks! Rochelle

  9. Made this tonight, possibly the best Salmon we’ve ever had. Added small peeled carrots, wow. I must comment on how detailed these recipes are, from start to finish. Loved it!

  10. 5 stars
    Did not cook it yet but my mouth is watering:)
    We were in Norway a few years ago and a chef cleaned a fresh salmon for the presentation, then tossed the cubes in a simple Asian style sauce and let us sample right away outstanding
    Have you tried Gravlaks..?

  11. 5 stars
    This is just amazing. I was skeptical the salmon would cook that fast but it cooked in 18 minutes perfectly! Next time, a bit more salt but I will make this again, likely weekly. I do think it needs like a vegetable to go with it, maybe green beans or asparagus, Great recipe!

  12. 5 stars
    Great recipe and easy to follow. Loved the simplicity and possibilities to add tzasiki or other flavours. Thanks so much for posting.

  13. 4 stars
    Very simple recipe and easy to adapt for one serving. However, it took much longer for my piece of salmon to cook. 25 minutes was not nearly enough. I even used an instant read thermometer at 135, and it still felt "not done" to me. Maybe I am used to dry (well done?) salmon and I need to adjust my expectations?

  14. 5 stars
    Really, really tasty and delicious recipe that was easy to follow. This was the first recipe I've done from Suzy but will surely not be the last! Salting the bottom of the salmon skin made it extra crispy and delicious, the combination of herbs hit the spot and a good splash of olive oil made the salmon perfect!

  15. 5 stars
    OH Suzy! You took my favorite food and made it even better. Salmon is always my first choice when dining out; and, I frequently fix it at home. But, I've always broiled it, which, if I'm lucky and time it perfectly, is great. But, too often, I don't time it perfectly; and, I've ruined a lot of salmon. This is so much better than constantly watching the broiler; and, the salmon and potatoes roasted with the spices -- brilliant!. It made me think of the delicious foods I enjoyed when I visited Egypt. Shukran!

  16. 5 stars
    I just happened to have everything for this simple recipe. The tips are spot on! Salmon is super succulant and tender. Thank you so much for sharing