My easy slow roasted salmon recipe is meltingly tender and seasoned with fresh lemon zest and black pepper. This low-and-slow method is the best way to cook salmon that turns out perfect every time!.
This recipe makes cooking salmon easy and gives you plenty of time to make side dishes.
One of the easiest and safest ways to cook this omega-3-rich, healthy fish is to bake it. When oven-baked salmon is done right, the outside is caramelized and the inside is soft and flaky. However, overcooking is a common mistake, often resulting in dry, chewy salmon.
The key to baked salmon success is using a lower oven temperature for a longer cook time. This slow roasting method allows the proteins in the salmon to denature more gradually, leading to a moist melt-in-your-mouth texture.
So how long should you bake salmon at 300 degrees? Read on for a detailed guide to achieving perfect salmon every time using this low and slow technique.
Why Bake Salmon at a Low Temperature?
Baking salmon in a 300 degree F oven may seem unconventionally low. Most salmon recipes call for baking at temperatures from 350-450 degrees F. However, there’s good science behind using lower heat.
When salmon is cooked at high temperatures, the proteins denature and contract rapidly. This causes the proteins to squeeze out moisture and natural oils. The result is salmon with a dry, chalky texture
Conversely, slow roasting salmon allows more time for the denaturing process. The proteins unwind gradually, retaining moisture and keeping the salmon tender.
So for the best texture, bake salmon low and slow at 300 degrees F. This gives you tender, flaky salmon that is juicy in the middle with a caramelized exterior.
How Long to Bake Salmon at 300 Degrees
The exact baking time will depend on how thick your salmon is and how much you’re cooking. Follow these tips for perfect salmon every time:
- For a 1-inch thick salmon fillet, bake for 15-18 minutes
- For a 1.5-inch thick salmon fillet, bake for 20-25 minutes
- For a 2-inch thick salmon steak, bake for 25-30 minutes
Salmon is done when it reaches an internal temperature of 125-135°F. Use an instant-read thermometer to check for doneness. At this temperature range, the salmon will be medium-rare to medium with a moist, tender texture.
If you don’t have a thermometer, check for doneness by inserting a fork into the thickest part of the salmon and twisting gently. The salmon is ready when it flakes apart easily.
How to Bake Salmon at 300 Degrees
Follow this simple method for baking foolproof salmon:
Ingredients:
- Salmon fillets or steaks, skin-on or skinless
- Olive oil
- Salt and pepper
- Fresh herbs (optional)
Directions:
-
Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.
-
Pat salmon dry and place skin-side down on prepared baking sheet. Brush lightly with olive oil and season with salt and pepper.
-
Bake for 15-25 minutes depending on thickness. Salmon should register 125-135°F on an instant-read thermometer.
-
Optional: Top with fresh herbs like dill, parsley or chives before serving.
Tips for Maximizing Flavor
- For caramelized, crispy skin, start salmon skin-side down.
-Brush with flavors like soy sauce, teriyaki, or citrus before baking.
-Season salmon generously with herbs, garlic, shallots, or spices.
-Top salmon with compound butter, pesto or sauce after baking.
-Try marinating salmon before baking to infuse with more flavor.
Common Mistakes
-Overcrowding the pan, which prevents air flow. Space fillets at least 1-inch apart.
-Baking salmon from frozen. Always thaw salmon first for even cooking.
-Not preheating the oven fully before baking.
-Baking for too long. Use a thermometer and stop at 125-135°F.
-Baking at too high of a temperature, causing dry salmon.
Frequently Asked Questions
What if my salmon comes out undercooked?
If your salmon is undercooked, simply return it to the 300°F oven and bake for 5 minutes longer until it reaches the proper internal temperature. Check thicker pieces in multiple spots with an instant-read thermometer.
Can I bake salmon from frozen?
It’s best to thaw frozen salmon fillets overnight in the fridge before baking. This prevents overcooking the outer parts of the salmon before the inside thaws.
If you’re in a pinch, run the frozen salmon under cold water for 10-15 minutes to quick thaw. Pat dry before baking. Add 5 extra minutes to the baking time.
Should I flip the salmon halfway through baking?
Flipping is unnecessary. Salmon only needs to be baked skin-side down to get a crispy skin and caramelized exterior.
What if my salmon skin isn’t crispy?
Getting super crispy skin requires high heat. At 300°F, the skin will be lightly browned and slightly crispy.
To maximize crispiness, start at a higher temp (400°F) for 5 minutes then reduce to 300°F. Or broil the salmon 2-3 minutes at the end.
Can I bake salmon without skin?
Absolutely! Skinless salmon bakes up nicely. Without skin, there’s no need to bake skin-side down. Season and bake as directed.
How long does baked salmon last in the fridge?
Leftover baked salmon will keep 3-4 days refrigerated. Store in an airtight container and use within 3 days for best quality.
More Delicious Ways to Cook Salmon
If you love salmon, try these other easy, flavorful preparations:
-
Grill – Get nice grill marks seasoning salmon steaks or fillets on a hot grill.
-
Broil – For a quick weeknight salmon dinner, broil 4-6 minutes for easy crispy skin.
-
Poach – Submerge salmon fillets in simmering liquid like broth, wine or citrus juice.
-
Air Fry – Air frying locks in salmon’s moisture for tender, flaky texture.
-
Foil Packets – Wrap seasoned salmon and vegetables in foil packets and bake.
-
Cedar Plank – Plank cooking infuses lovely smoky flavor.
Now that you know how long to bake salmon at 300°F for the best results, you can enjoy perfectly cooked salmon anytime. Use an instant-read thermometer and cook until 125-135°F for tender, moist salmon with that melt-in-your mouth texture.
What’s your favorite way to cook salmon? Share your tips in the comments!
Why You’ll Love This Roasted Salmon Recipe
I really think you’re going to love slow roasted salmon. The way my husband makes salmon, that’s the only way you’ll make salmon from now on!
- It’s actually quick. Don’t be discouraged by the word “slow. ” We’re not talking eight-hour-slow. Not at all! In about forty minutes, your salmon will be ready to eat. You can wait that long, right? .
- Delicious texture and flavor. The fish gets a wonderful tender texture from being roasted slowly, and all the flavors come together with a smothering of fresh lemon zest and cracked black pepper.
- Perfect every time. Slow-roasted salmon is good because it can handle a lot of different flavors. It’s okay to leave it in the oven for five minutes longer. Isn’t that nice? You don’t have to be a kitchen magician and time everything to the minute.
How To Make Slow Roasted Salmon
Let’s get roasting. Turn your oven on and preheat it to 275°F. It’s what you call a “slow oven. ” Seriously. Slow oven = slow roasted salmon.
- Prepare a baking sheet. Line a baking sheet with a rim with parchment paper. This way, you won’t have to wash any pans. Aren’t you already in love? You don’t have to use parchment paper, but who doesn’t like clean-ups that are easy?
- Arrange the salmon on the pan. Lay the salmon fillet on the parchment paper with the skin side down. It can be served whole or cut into fillets that are the right size. Remember that if you leave it whole, it will take a little longer to cook, and it might be hard to cut it into nice-looking fillets for serving after it’s done.
- Make the lemon pepper dressing. Put olive oil, lemon zest, and salt in a small bowl and mix them together. Put it on the salmon, and then sprinkle it with a lot of black pepper.
- Bake. Bake the salmon at 275ºF in the oven. Depending on how thick your fillet is and how well you set your oven temperature, the salmon will need 30 to 40 minutes to reach a temperature of 135 to 140°F inside.
- Serve. After taking the salmon out of the oven, let it rest for five minutes. Then, serve it right away with your favorite sides!