Low and Slow Rosemary Lemon Salmon

Have you ever cooked your salmon low and slow? You need to. It only takes a few minutes longer because salmon, and most fish, cooks so quickly, but it makes it so much more tender and moist. No more over cooked fish!

I hate over cooked meat. Does anyone like overcooked meat? That is problem a dumb question. I hate well done meat. I like my steak rare or not at all.

I hate over cooked salmon the most (or tuna) because it is SO EXPENSIVE. and then when its overcooked, its horrible. And I have no idea what to do to salvage over cooked salmon (maybe salmon cakes?). Yes, here are your overpriced salmon cakes. At least with well-done or overcooked beef or pork, I can make BBQ or enchiladas or something.

Back to the fish.

This is easy, its quick, your oven is on low, so your kitchen isn’t boiling. Its perfect for spring, with citrus and asparagus abound. Mentally Salmon belongs with Asparagus and lemons in my world.

So, try it, low and slow.

Low and Slow Rosemary Lemon Salmon

  • Yield: serves 2
  • Prep Time: 5 minutes
  • Cook Time: 20-25 minutes


  • coconut oil, to grease pan
  • 2 4-6 ounce Salmon Filets
  • 2 rosemary sprigs
  • 1 lemon, sliced
  • sea salt
  • cracked pepper


  1. Preheat oven to 275 degrees F. Grease baking dish iberally with coconut oil. (I like to use pie plates). Place salmon, skin side down onto dish. Top with rosemary and lemon slices. Sprinkle with salt and pepper. Bake for 20-25 minutes, for medium well.


You could use olive oil. I love cooking and baking with coconut oil and rarely notice the coconut taste.


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