Why Slow Baking Is the Best Way to Cook Salmon, According to Experts

When it comes to the best way to cook salmon, low and slow is the only way to go. If a soft and buttery texture and fresh, full-bodied flavor is what you are looking for, slow-baking salmon will be a game changer. The easy, foolproof method is one of our favorites for so many reasons, from the overall flavor and texture to the hands-off approach and quick cleanup. 

It's the ideal choice for beginners and advanced home cooks alike. Simple flavors are a great match for this straightforward cooking method, which leaves more time for planning and prepping the rest of the menu. It may take a few more minutes than stovetop cooking or grilling, but the low-and-slow method wins in all the other ways.

What Is Slow Baking?

The term "low and slow" is often used when talking about a recipe for braised brisket or pulled pork. This is because those tougher cuts of meat need to be cooked for several hours to become tender, but that can only be done at a low temperature. High temperatures for long periods of time will overcook the meat, as well as cook it unevenly. 

The same theory can be applied to fish, particularly salmon. Salmon has a distinct texture and is quite meaty. The texture differs significantly between wild and farmed fish. Wild salmon generally has a firmer texture and leaner flesh, making it susceptible to drying out. That’s where this slow-baking technique comes in.

Benefits of Slow Baking

A lot of things happen when salmon is baked low and slow. Food scientist, food consultant, and author Bryan Quoc Le explains: “When salmon is cooked slowly at a low temperature, its muscle fibers gently denature (disrupt molecular conformation) without aggressively contracting, which allows the moisture to remain locked in.” Not only does this method help preserve the fish’s natural oils, but it also results in a soft, delicate texture. Overall, Le explains that slow baking is a much more forgiving technique that keeps the fish tasting rich and fresh.

Great Texture (Doesn't Dry Out)

The most obvious difference between slow baking salmon and using other techniques is the texture. Salmon that has been slow-baked will have a much softer and more velvety mouthfeel rather than the drier, flakier consistency you often get with higher-heat methods, says Le.

A technique like grilling or roasting at a high heat typically produces a firmer texture and often brings out deep, caramelized flavors through Maillard browning. "That intensity can also come at the cost of moisture loss and uneven doneness, especially in thicker cuts," says Le. Low and slow cooking avoids those extremes, offering better control over the final product. It also yields a juicier, more evenly cooked filet with a more neutral flavor profile.

Hands-Off

It’s safe to say that slow baking is the least labor-intensive way to cook salmon. Once the salmon goes in the oven, there’s nothing left to do but wait.

As you won't be flipping fish fillets, you can use the time to decide how you would like to add flavor to the salmon. Kat McCue, wild seafood educator and recipe developer at the Wild Alaskan Company, suggests using ingredients that can be infused gently and gradually–fresh herbs, citrus zest, and alliums are her go-tos. She likes chopping fresh cilantro with a clove of garlic, adding in some garam masala, then spooning that right on top of the salmon, along with plenty of extra-virgin olive oil to help distribute the flavors. Or it can be something as simple as a few slices of fresh lemon and a handful of rosemary or thyme sprigs–those flavors will go a long way, given that they have plenty of time to permeate the salmon during the longer cooking process, she says.

Our Slow-Baked Salmon With Cherry Tomatoes uses the pan juices from cooking the tomatoes to season the fish.

Good for Beginners (Won't Overcook)

The low and slow method is as foolproof as cooking fish can be. Baking salmon anywhere between 250 to 300 degrees Fahrenheit keeps the fish extra flaky and tender without having to think too much about it, says McCue. It's a great technique to use if you don’t have much experience with leaner varieties of salmon like wild sockeye, which cook differently than farmed and other wild salmon. It's also a good method if you don’t have much experience with cooking fish at all since it’s much less fussy and is harder to overcook than with other methods.

Less Mess

This method requires very little cleanup. The only equipment used is a baking dish or rimmed sheet pan. No need to clean the grill grates or worry about grease splatter when searing fillets in a pan on the stovetop.

Little Carryover Cooking

When cooking meat, poultry, or fish, you generally need to allow for carryover cooking. Even though the food is off the heat, it continues to cook. That’s why most recipes recommend letting a steak, chicken, or turkey rest before carving—it gives the juices time to redistribute, but more importantly, it allows the meat to reach the perfect temperature. With the low and slow baking method, carryover cooking isn’t a concern. Since the salmon comes to temperature so slowly, it settles quickly once it comes out of the oven. It might gain a few degrees, but nothing that will alter the overall texture or leave the fish overcooked. This also means you don't need to wait to serve it.

What About the Salmon Skin?

If you're wondering whether or not to leave the salmon skin on, consider this: Leaving the skin on during cooking can act as a thermal barrier, helping to regulate heat transfer and reduce moisture loss from the more delicate flesh, says Le. Plus, the skin contains a high concentration of fat—"it acts as a little buffer," notes McCue, which helps prevent overcooking on the bottom. The skin also helps keep the piece of fish intact.

When slow-baking, salmon is usually cooked skin-side down. This, paired with the lack of direct heat, means the skin will not crisp up. If texture is a concern, the skin can always be crisped separately in a sizzling hot pan or under the broiler after the main cook.