The Easiest and Most Delicious Way to Cook Salmon, Guaranteed

Let’s face it — cooking fish can be intimidating. I’ve had my fair share of grilling disasters where the skin stuck to the grates, and pan-searing can be messy with all the oil splattering. Steaming salmon in parchment paper is easy but lacks excitement. Honestly, it feels too ‘diet food’ for my liking. That’s why I always slow roast my salmon. It’s simple and results in a delicious, moist fillet every time. You don’t have to worry about crispy skin or guesswork on when it’s done. Plus, there’s so much room to get creative with flavors and ingredients — perfect for year-round enjoyment. Here’s how to do it. It may take a bit longer than grilling or pan-searing (about 45 minutes), but it’s totally worth it. The ideal oven temperature is 275°F — hot enough to cook the fish without caramelizing it. I usually choose a glass baking dish that fits my fillet(s). For added flavor, I love to throw in aromatics like winter citrus, fennel, and chiles during colder months, or fresh tomatoes, garlic, and basil in the summer. Be sure to avoid hearty vegetables that need more time to cook, like potatoes or root veggies. Once the aromatics are in the dish, season everything with salt, pepper, and any dry spices you like. Fresh herbs like thyme, rosemary, or dill work wonderfully. Lay the fillet in the pan, and feel free to remove the skin before roasting. The skin won’t get crispy — it’ll be flabby. If you’re not comfortable removing it yourself, ask your fishmonger to do it. Next, season the fish generously with salt and pepper, then drizzle with olive oil — about ⅓ cup per pound of salmon. It might sound like a lot, but the oil helps keep the fillet rich and creamy, preventing dryness. Once oiled, place the dish in the oven. The cooking time depends on your preference. For fully cooked fish, look for a little white liquid coming out after about 40-45 minutes for a thick fillet. For medium-rare, aim for a slightly opaque center, about 30-40 minutes for a thicker fillet. A thermometer can help — 120°F for medium-rare and 145°F for fully cooked. I love to serve the salmon in large chunks over the aromatics I cooked it with, alongside something simple like rice pilaf. This slow-roasting method works best with fattier fish, like mackerel or trout, and is perfect for anyone looking to master fish cooking. It’s easy, delicious, and sure to impress.