March 23, 2023

Last Updated on March 23, 2023

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!

Slow Roasted Salmon with Fennel Slaw

5 from 5 votes

Course: Main

Servings

4-6

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

NOTES:
I prefer the fennel slaw raw, but you can bake it on top of the salmon if preferred.

Ingredients

1.5 1.5 -2 lbs salmon
3 tbsp 3 olive oil
1 tbsp 1 honey
2 tbsp 2 fresh chopped parsley
2 cloves 2 garlic, crushed
1 tsp 1 lemon zest
1 tsp 1 sumac
1 tsp 1 paprika
1/2 tsp 1/2 salt
1/2 tsp 1/2 black pepper
1/4 tsp 1/4 cayenne pepper
Thinly sliced lemon and orange slices, for garnish
Fresh lemon juice, to top
Fennel Slaw
1 1 fennel bulb
1 1 shallot
2 tbsp 2 olive oil
Juice from 1/2 lemon
2 tbsp 2 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