There’s nothing worse than investing time in a recipe only to be disappointed by the results. Luckily, this slow-roasting method is the best way to make sure that your salmon is always cooked just right. Thanks for the tip, chef-in-residence Bobby Flay!.
Salmon is one of my favorite proteins to cook. You can bake, broil, grill, or pan sear salmon fillets for a quick weeknight dinner or an elegant main dish for a dinner party. It’s healthy, tasty, and easy to make. However, I used to struggle with cooking salmon at home. The fillets would sometimes turn out dry and overcooked or underseasoned and bland.
After years of cooking salmon that wasn’t always successful, I finally found Bobby Flay’s method for baking salmon, which has completely changed how I cook this fish now. Bobby’s method makes salmon that is soft and flaky on the inside and browns it in a way that makes it melt in your mouth. I’m excited to give you Bobby’s recipes for baked salmon that will always turn out great!
Why Bobby Flay’s Technique is Different
Most baked salmon recipes call for cooking the fish at a high temperature, around 400°F, for a short period of time. However, Bobby Flay bakes his salmon low and slow – at just 250°F for 30-40 minutes depending on thickness
Bobby tells us that salmon is high in fat and full of good omega-3 fatty acids. These fats slowly melt when the fish is cooked at a lower temperature. This lets the salmon’s natural oils baste it. This prevents the fillets from drying out. The fish is cooked slowly until the collagen turns into gelatin. This makes the salmon extra moist and smooth.
Baking the salmon low and slow also gives you more wiggle room when checking for doneness Fish cooked at high heat goes from perfect to overcooked in just minutes With Bobby’s method, the salmon has a larger window of time when it transitions to perfection.
Bobby Flay’s Step-By-Step Method
Here is exactly how Bobby Flay bakes salmon for tender, flaky results:
1. Pat the fish dry and coat with oil: Gently pat the salmon fillets dry with paper towels. Brush both sides with a thin layer of olive oil or vegetable oil. This helps evenly distribute heat and browns the exterior.
2. Season generously: Bobby flavors his salmon with a simple blend of kosher salt, cracked black pepper, fresh thyme leaves, lemon zest, and crushed garlic. The coarse salt and pepper add tons of flavor. Herbs, citrus, and garlic complement the fish.
3. Arrange on a wire rack over a baking sheet: Place the oiled and seasoned fillets skin-side down on a wire rack set inside a rimmed baking sheet. The rack allows air flow and prevents steaming.
4. Bake at 250°F for 30-40 minutes: Pop the pan into the oven and let the salmon gradually bake. The time will vary based on thickness. Thinner tails and center-cut fillets take less time than thicker sides and steaks.
5. Broil for browning: After baking until opaque and cooked through, Bobby transfers the pans to high heat under the broiler for just 1-2 minutes. This gives the fish a nice browned crust without overcooking.
6. Check for doneness and rest: The salmon is ready when it flakes easily with a fork and registers 125°F internally on a thermometer. Let it rest for 5 minutes before serving.
Handy Tips for Success
- Choose center-cut fillets or salmon tails for the most even thickness and cooking.
- Always pat fish dry before cooking. Excess moisture leads to steaming instead of browning.
- Resist the urge to move the salmon while baking. Let it gently cook undisturbed.
- Use an instant-read thermometer to check for doneness. Salmon should be just opaque and 125°F.
- Let the salmon rest before serving. Carryover cooking will finish without overcooking.
Recipe Inspiration
Bobby Flay’s technique works wonderfully with just about any baked salmon recipe. Try it with these tasty flavor combos:
Lemon-Herb Baked Salmon
Coat salmon with olive oil, salt, pepper, lemon zest, thyme, and oregano. Roast at 250°F until cooked through then broil to brown. Finish with a squeeze of lemon juice and fresh parsley.
Honey-Soy Glazed Salmon
Whisk soy sauce, honey, toasted sesame oil, garlic, and ginger. Brush onto salmon before baking. Broil with glaze to caramelize.
Pesto-Crusted Salmon
Slather pesto onto salmon then coat with panko breadcrumbs. Bake until flaky then broil until the crust is crispy.
The Takeaway
Bobby Flay’s genius technique of roasting salmon low and slow at 250°F revolutionized my baked salmon recipes. The fish turns out moist and tender every time with his method. Pat the fillets dry, coat with oil, and generously season before placing on a wire rack over a baking sheet. Bake at 250°F until just cooked through then broil briefly to crisp and brown. Check for doneness and let rest before serving your flawlessly baked salmon. This technique works for endless flavor combinations so you can enjoy this healthy fish any night of the week. Give it a try!
Bobby Flay’s Slow-Roasted Salmon with Dijon, Honey, and Ancho Chile Glaze
- Author: Misfits Market
- Preheat the oven to 250°F.
- Add salt and pepper to each salmon filet and coat it with olive oil on all sides. Put the salmon in a small baking dish with the garlic cloves. Cook slowly for about 30 minutes, or until the salmon is buttery and soft.
- Mix the honey, mustard, and ancho chili powder in a small bowl while you work on the glaze. Add salt and pepper, mix with a whisk, and set aside.
- When the salmon is done, take it out of the oven and brush some of the glaze on each filet while it’s still warm. Carefully move the salmon to a platter or individual plates using a fish spatula. Garnish with herb sprigs and lime.
Get the recipe for his Slow-Roasted Salmon with Dijon, Honey, and Ancho Chile Glaze:
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Bobby Flay’s Top 3 Salmon Recipe Videos | Food Network
FAQ
How does Gordon Ramsay cook salmon in the oven?
How do you pan sear salmon Bobby Flay?
Should you bake salmon covered or uncovered?
Does Bobby Flay eat salmon?
Bobby Flay just shared a new salmon recipe on the Food Network, and it’s packed with nutrients. The Food Network chef shared his Slow-Roasted Salmon with Roasted Potatoes recipe on YouTube this week. In it, he highlights the benefits of salmon. “I think salmon has amazing properties,” Flay says in the video. “It has a lot of fat in it.
How do you cook salmon on a gas grill?
On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool. Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill.
How long do you cook salmon fillets in the oven?
Place the salmon skin-side down in a roasting pan. Drizzle a small amount of oil over each salmon fillet. Use your fingers or a pastry brush to evenly coat the surface. Season generously with salt and pepper. Bake the Salmon. Transfer to the oven. Bake for approximately 10 minutes per inch of thickness, measured at the thickest part of the fillet.
Can You bake salmon with Skinless fillets?
In the past when I’ve baked the fish, it’s been a sort of disappointing with little flavor and lots of white fat floating in the baking dish. Bobby Flay’s Weeknight Roasted Salmon with Potatoes class came to the rescue and finally showed me the secret to how to make perfect baked salmon using skinless fillets.