Slow-Roasted Salmon with Rice Vinegar Vinaigrette

Tender slow-roasted salmon marinated in a rice vinegar vinaigrette and baked low and slow for juicy, buttery results. Easy, healthy, and perfect for weeknights.

If you’ve ever overcooked salmon (dry, chalky, sad… we’ve all been there), this slow-roasted method is about to change your life. It definitely changed mine. Ever since I discovered this low-and-slow way of roasting salmon, I honestly don’t cook it any other way. The texture is unbelievably tender, silky, and juicy every single time. My family absolutely loves it too — even the kids, which says a lot when it comes to fish!

Seafood usually cooks fast, so “slow-roasted” might sound like it takes forever. But nope — it’s just 20–25 minutes in a low oven. That gentle heat makes all the difference. Pair it with this light, tangy rice vinegar Dijon vinaigrette and some roasted green beans, and you’ve got an easy weeknight dinner that feels a little fancy without any extra work.

Why You’ll Like This Recipe

1. Super tender, and smooth texture that never turns dry
2. Low-temperature cooking makes it very forgiving (great for busy nights)
3. Simple pantry vinaigrette doubles as a marinade and dressing
4. Minimal prep and mostly hands-off cooking
5. Healthy, high-protein, and light but still satisfying
6. Easy to pair with rice, noodles, pasta, or salad

Ingredients and Substitutions

1. Salmon fillet – skinless or skin-on, both work
2. Asian rice vinegar – substitute apple cider vinegar or white wine vinegar
3. Dijon mustard – whole grain mustard or yellow mustard in a pinch
4. Shallots – substitute red onion or scallions
5. Extra virgin olive oil – avocado oil or light olive oil
6. French green beans – You can use other veggies like broccoli, asparagus, cauliflower, cherry tomatoes, etc
7. Salt- I use fine sea salt
8. Freshly ground black pepper

What to Serve This With

1. Steamed jasmine or brown rice
2. Garlic noodles or soba noodles
3. Simple lemon pasta
4. Quinoa or farro bowls
5. Mixed green salad
6. Crusty bread

Storage & Reheating

1. Store leftovers in an airtight container in the fridge for up to 3 days
2. Reheat gently in a low oven or microwave at 50% power to avoid drying out
3. You can also flake leftovers cold into salads or grain bowls
4. The vinaigrette keeps well in the fridge for up to a week — just shake before using

Frequently Asked Questions

1. Can I skip marinating?
   I don’t recommend it because marinating adds more flavor
2. Can I use frozen salmon?
   Yes, thaw completely and pat dry first.
3. How do I know it’s done without a thermometer?
   It should flake easily with a fork and look slightly translucent in the center.
4. Can I cook at a higher temperature?
   Low heat really makes a difference. Besides, it doesn’t take that long to cook at this temperature
5. Can I make this ahead?
   Yes, marinate overnight and bake right before serving.

This is one of those “simple but so good” recipes that ends up on repeat at my house. It feels fancy enough for guests but easy enough for a Tuesday night dinner. And once you try slow-roasted salmon, it’s honestly hard to go back to any other method. If you make it, don’t skip that vinaigrette drizzle at the end — that’s the magic touch 😊