Slow roasted sumac salmon with fennel slaw is such a flavorful dish! It’s the perfect way to change up your weeknight dinners.
Slow Roasted Salmon
Slow roasting salmon is a simple cooking method that keeps the salmon juicy and full of flavor. This sumac salmon is baked for around 35-40 minutes on a low-temp, allowing it to absorb all of the delicious spices.
The salmon is topped with a fresh fennel slaw that pairs so perfectly with the spice blend.
This was my first time slow-roasting salmon, and it definitely won’t be my last. I used sumac as one of the main spices, which is a popular middle-eastern spice that adds a slight tangy flavor.
Not only was this dish pretty, but it packed in so much flavor. The spice combination was sweet & zesty with a little bit of heat, and came out so flakey. I served it with a side of roasted cabbage and some smashed potatoes for an ideal weeknight meal.
How to make slow roasted salmon with fennel slaw
- Layer the salmon fillet over thinly sliced lemon and orange slices
- Season the salmon with a marinade made from olive oil, a blend of spices including sumac, paprika, and cayenne pepper, fresh parsley, lemon zest and honey
- Slow-roast the salmon on 275 F for 30-40 minutes, depending on preferred doneness
- Top the salmon with a simple fennel slaw made from thinly shaved fennel, shallots, olive oil, lemon juice, and salt & pepper
How long should you bake the salmon
Baking time will vary depending on a few things:
- the size of the fish- a larger fillet close to 2 lbs will likely take about 35-40 minutes
- the type of baking dish- glass cookware is slower to heat so may require additional cook time (extra 10-12 minutes)
- preferred doneness- if you like your salmon well done, I would add another 10 minutes to the suggested cook time
You’ll know your salmon is cooked when a fork comes out easily without resistance, or the thickest part of the fish flakes easily
Slow roasted salmon with fennel slaw is a delicious way to eat more fish. I’m obsessed with this recipe and can’t wait for you guys to try it!
What to serve with your slow roasted salmon:
Za’atar Roasted Cauliflower
Lemon & Herb Smashed Potatoes
Orzo Kale Salad with Lemon Vinaigrette
Slow Roasted Salmon with Fennel Slaw
Ingredients
- 1.5 -2 lbs salmon
- 3 tbsp olive oil
- 1 tbsp honey
- 2 tbsp fresh chopped parsley
- 2 cloves garlic, crushed
- 1 tsp lemon zest
- 1 tsp sumac
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- Thinly sliced lemon and orange slices, for garnish
- Fresh lemon juice, to top
Fennel Slaw
- 1 fennel bulb
- 1 shallot
- 2 tbsp olive oil
- Juice from 1/2 lemon
- 2 tbsp fresh parsley
- Salt & pepper
Directions
- Preheat the oven to 275 F
- Prepare the salmon marinade by combining the olive oil, honey, crushed garlic, parsley, spices and lemon zest together in a small bowl.
- Layer thinly sliced lemon and orange slices on a parchment lined sheet-pan, then place the salmon fillet over the citrus.
- Pour the marinade over the salmon and brush it to evenly coat the fish.
- Bake the salmon for 30-40 minutes. Time will vary depending on the thickness and size of the fish. My piece was a little less than 2 lbs and took about 35 minutes. If you prefer a bit more well done, bake for about 40-45 minutes. The thickest part of the salmon should flake easily, and a fork should slide through without resistance when its ready.
- While the salmon bakes, prepare the fennel slaw by thinly slicing the fennel and shallot using a vegetable peeler or a mandolin.
- Add the shaved vegetables to a bowl with the parsley and toss in the olive oil, lemon juice and salt & pepper
- Once the salmon is ready, top with a fresh squeeze of lemon juice and serve with the fennel slaw. You can serve this recipe warm or at room temperature.
- For leftovers, you can store the fennel slaw separately, or reheat the salmon with the fennel slaw on top
What a great find! Delicious, will be in my rotation of recipes. My salmon was a bit thicker so needed some more dressing as the flavours were a little light. I would also bake it to be slightly under as residual heat can dry this out.
Thank you, Alison. So happy you tried it! Definitely agree with the under baking- it all depends on the fish thickness, size and personal preference.