How to Bake—but Never, Ever Overbake—Salmon

January  8, 2020
Photo by Julia Gartland

The best salmon is buttery, rich, and so tender that it flakes at the touch of a fork. The worst salmon, on the other hand, is chalky and dry. With a stovetop, grill, or broiler, these opposites are mere minutes apart. But in a low oven, salmon becomes more flexible and forgiving. Today, we’ll break down our test kitchen’s go-to roasting method, so you can say so long! to overcooked fish for good.

What temperature should I bake salmon at?

Anywhere from 275°F to 300°F will lead you to greatness. And yes, this temperature is quite low! We learned this Genius approach from journalist Sally Schneider, who published a recipe for Slow-Roasted Salmon in her cookbook, A New Way to Cook. As our Genius Recipes–hunter Kristen Miglore explained it: “Cooking is like coming up to a stop light. If you're going slowly, it's easy to hit your mark.”

What internal temperature should salmon reach?

Speaking of “your mark,” let’s talk internal temperature. What number you’re looking for depends on, well, what you’re looking for. If you want ultra-rare, aim for 110°F. Medium-rare, 120°F. Medium, 130°F. And if you don’t have a thermometer—though, may I take this opportunity to say how much I love my thermometer, how many mistakes it’s helped me sidestep, how many dinners it’s saved in the nick of time—just wiggle a paring knife in the center and take a peek. Rare salmon will still be glossy and transparent-ish; the longer the fish cooks, the more opaque and flakable it becomes.

How long is this going to take? Forever?

Actually, no! Despite its “slow-cooked” description, salmon will cook in roughly 15 to 30 minutes with this method, depending on the size of your fillet. And since that’s totally inactive time, you can spend it getting together your side dishes (see our recs below).

Okay, I’m ready! Give me the cheat sheet.

  1. Heat the oven to 275°F to 300°F (the former gives you more overcooking insurance, the latter will take less time).
  2. Brush a sheet pan or baking dish with a bit of oil (olive, canola, whatever works). Add salmon fillets skin side-down, rub with oil, and sprinkle all over with salt. At this point, you can also add spices (like black pepper or cumin), or fresh herbs (like thyme or rosemary) if you want them.
  3. Roast for about 15 to 30 minutes, until the flesh easily flakes when poked with a fork, or an instant thermometer reaches 120°F for medium-rare. Serve right away, or warm, or cold.

Slow-Roasted Salmon Recipes

Don't Forget a Couple Sides

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    Emma Laperruque
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.


Jessica M. May 11, 2021
I’ve always done the foil method. Will roasting at a low temp without foil dry the fish out?
gideon B. January 17, 2020
followed recipe to a 'T' .... not that it's saying much, but best salmon ive ever made and so question of the day: does this method work just as well with other types of fish as it does with salmon and do the internal temp's work across the board too? thanks
Emma L. January 20, 2020
So glad you liked the method! Yes, you can definitely apply this toward other types of fish. The final temperature will depend on the type and your own taste (for example, I personally prefer rarer tuna vs. salmon), but I'd aim for about 120°F, check how flaky/rare it is with a paring knife, and then keep going if you want.
dinaofdoom January 10, 2020
In 2007, I tried Steamy Kitchen's recipe for slow cooked salmon, and it was sooooo good.

Do you think a sauce could be added to the pan, or does the magic happen because it's dry? I have a green curry dish I love, but I think the texture that this cooking method produces would make it even better.
Emma L. January 10, 2020
Yes, you can definitely play around with adding sauces! This recipe from community member Joy Huang has a sauce with soy sauce, rice wine, scallion, and ginger: So good!