Slow-Roasted Salmon with Dill Horseradish Sauce
Updated Dec 04, 2025, Published Feb 24, 2021
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Simple, Fresh & Flavorful
Why This Salmon Dish Works
This slow‑roasted salmon with dill horseradish sauce brings together tender, flaky fish and a fresh, creamy sauce for a meal that feels elegant yet effortless. The low‑and‑slow roasting method keeps the salmon moist and tender, while the sauce — tangy, herb‑forward, and a little spicy — adds brightness and depth.
Because the ingredients are simple and naturally gluten‑free, this dish fits well into gluten‑free, low-carb, or clean‑eating menus. It works whether you’re hosting a dinner, preparing a weeknight meal, or serving a special occasion.
Table of Contents
What You’ll Need
For the Salmon
- 1 whole salmon fillet (about 3 pounds), skin on, pin bones removed
- Extra-virgin olive oil — about 1 tablespoon
- Kosher salt or fine sea salt, to taste
- Freshly ground black pepper, to taste
For the Dill Horseradish Sauce
- Mayonnaise (regular or soy‑/egg‑free, if desired) — about ½ cup
- Fresh horseradish root, finely grated — about ¼ cup
- Fresh dill, chopped — about ¼ cup
- Distilled white vinegar — 1 tablespoon
- Salt
- Freshly ground black pepper
Optional: lemon wedges, fresh dill sprigs, or a side of steamed vegetables or salad to complete the meal
What Makes This Dish Great
- Slow roasting at a low temperature gently cooks the salmon so it stays moist, flaky, and tender, rather than drying out.
- The dill horseradish sauce adds a bright, herbal and slightly spicy contrast to the rich salmon — the fresh horseradish and dill bring freshness, while mayonnaise and vinegar make a creamy but light sauce.
- Because the recipe uses minimal, whole‑food ingredients, it fits gluten‑free or allergy-conscious diets without sacrificing flavor.
- The elegant flavor profile makes this suitable for both weeknight dinners and more refined meals, giving flexibility depending on your plans.
Serving & Pairing Ideas
- Serve the salmon fillet hot from the oven, with the dill horseradish sauce spooned over or served on the side.
- Add a side of roasted or steamed vegetables, a crisp green salad, or herb‑linguine tossed with olive oil and herbs for a balanced plate.
- Garnish with fresh dill sprigs or lemon wedges for a fresh, bright finish.
- Leftovers — if any — reheat gently or flake for salads, grain bowls, or wraps.
Make It Your Own
- Herb swap: Add or substitute fresh herbs such as parsley or chives in with the dill for a different flavor profile.
- Sauce variation: Mix in a squeeze of lemon juice or a bit of lemon zest for extra brightness.
- Spicier kick: Add a pinch of crushed red pepper or a hint of prepared horseradish for more heat.
- Lighten up: Use a lighter mayonnaise, or substitute part of it with plain dairy-free yogurt for a tangier, lower-fat sauce.
- Alternate cooking method: Instead of roasting, grill the salmon for a smoky flavor — then serve with the same dill horseradish sauce.
- Serving style variation: Use large salmon fillets for a shared main dish, or portion into individual servings for a plated dinner.
Slow‑roasted salmon with dill horseradish sauce delivers a satisfying balance of rich, tender fish and bright, herbaceous sauce — all with minimal effort. Its simplicity and clean ingredients make it a natural fit for gluten‑free or health-conscious cooking, while its flavor profile elevates it beyond ordinary fish dinners.
Use it for weeknight meals, special dinners, or anytime you want a dish that feels both homey and a little special.
Slow-Roasted Salmon with Dill Horseradish Sauce
Ingredients
For the salmon:
- 1 (3-pound/1.4-kilogram) whole salmon fillet, pin bones removed
- 1 tablespoon (15 mL) extra-virgin olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
For the dill horseradish sauce:
- ½ cup (118 mL) mayonnaise (use soy-free mayo if Paleo; use egg-free mayo if needed)
- ¼ cup (60 g) fresh horseradish root, finely grated
- ¼ cup (6 g) fresh dill, chopped
- 1 tablespoon (15 mL) distilled white vinegar
- Kosher or fine sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 275°F.
- Place the salmon skin-side down on a baking sheet lined with parchment paper. Rub the fillet with olive oil and liberally season with salt and pepper.
- Transfer the salmon to the oven and roast for about 30 minutes, until the salmon is cooked through and flakes easily with a fork.
- While the salmon cooks, make the dill horseradish sauce. Combine the mayonnaise, grated horseradish, dill, and vinegar together in a small bowl and mix well. Season with sea salt and black pepper, to taste. Store the sauce in the refrigerator until ready to serve.
- Serve the salmon with the dill horseradish sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was featured in Gluten Free & More Magazine. Get your subscription to the magazine and never miss an issue!
