For Perfectly Cooked Salmon Every Time, Use My Easy Recipe

In my early 20s, I worked as a server in a Boston restaurant where we were instructed to ask diners how they wanted their salmon cooked: medium rare, medium, medium well, etc. I knew this was a thing people cared about for steak, but for fish?! I’d never heard of that. 

At the end of my first night, I ordered my shift meal: salmon (medium, please) to see what this was all about. It blew my mind. It was ever-so-slightly underdone in the middle—not at all raw, but perfectly moist and melt-in-your-mouth soft. I was determined to recreate it at home.

I spent some time looking around online and discovered the slow-roasting method for salmon. I was shocked to see that people were cooking their salmon at 275°F. I don’t think my oven had ever seen a number lower than 325! But it produced incredibly soft, tender fish unlike any I’d ever made. One bite in, I decided I’d never go back to cooking salmon any other way.

Slow-roasted salmon is honestly delicious enough to eat on its own, but a silky, garlicky lemon butter sauce takes it to the next level. It has a beautiful balance of richness from salted butter, brightness from lemon zest and juice, and a bit of sweetness from a touch of honey. It’s basically liquid gold and perfectly complements the fish.

Why Slow Roasting Is Better

When you cook protein at a high temperature, the flesh tightens up from the blast of high heat, which can lead to tougher and drier meat. But when you cook it at a lower heat over a longer period of time, the protein heats up slowly and cooks more evenly. Slow-roasting yields a buttery, soft, and moist texture in fish—no more dry, flaky salmon!

Salmon Sides

• Garlic Roasted Potatoes
• Roasted Asparagus
• Lemony Spinach Rice
• Seared Broccoli

 Preheat the oven to 275°F. 

Line a baking sheet with parchment paper.

Prepare the salmon:

Place the four salmon fillets on the parchment-lined pan, skin side down. Drizzle each fillet with 1 teaspoon of olive oil then season with the salt and a few cracks of black pepper. Use your fingers to rub the oil and seasonings evenly across each fillet.

Slow-roast the salmon:

Roast the salmon until the fillets are slightly firm to the touch and begin to flake when you stick a fork into the center, 20 to 28 minutes, depending on the thickness of the fillets and whether you’re using wild-caught or farmed salmon (wild-caught will cook more quickly). The inside flesh will be opaque yet very moist and the thickest part of each fillet should read 120 to 130°F with an instant-read thermometer.

Make the optional sauce:

While the salmon roasts, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the lemon juice, honey, and a few cracks of freshly ground black pepper. Stir everything together and cook until the sauce has reduced by about half and coats the back of a spoon, about 5 minutes.

Finish and serve:

Remove the salmon from the oven. Gently slide a spatula between the salmon flesh and the skin and transfer each fillet to a serving platter, leaving the skin on the pan. Alternatively, gently flip over the fillets and peel off the skin with the help of a fork. Drizzle a spoonful of sauce over the top of each fillet, sprinkle with the chopped parsley, and serve.

This dish is best served fresh, but will keep in an airtight container in the fridge for up to 3 days.

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