My favorite way to cook salmon is to slow-bake it. Baking at a low temperature makes the fish very tender, flaky, and buttery. You can’t overcook it, and it’s great for making ahead of time. If cooking salmon scares you, give this technique a try!.
What is the dish I make the most? I think it might be slow-baked salmon.
I almost don’t want to say this because it sounds so boring, but I eat this salmon ALL THE TIME.
Its great warm, at room temperature or cold. And its perfect on its own or thrown in salads, sandwiches or wraps. This salmon is so easy to make that it’s almost impossible to mess it up. It’s also great for meal prep. so have I convinced you yet?.
Cooking salmon to tender, flaky perfection starts with knowing how long to bake it at 300°F While baking time depends on thickness, using 300°F oven heat Cook salmon to buttery, moist perfection This temperature renders salmon’s fat slowly for unmatched texture without drying it out.
Follow this complete guide to learn how long you should bake salmon fillets or steaks at 300°F based on thickness. We’ll also cover how to tell when salmon is done plus extra tips for flawless oven-baked salmon.
Why Bake Salmon at 300°F?
Preheating your oven to 300°F and slow roasting is hands down the best cooking method for salmon. Here’s why 300°F creates such tender succulent salmon texture
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Low oven temperature gently renders salmon’s fat content evenly throughout the fish. This stops moisture loss.
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Salmon cooks more uniformly, preventing dry edges and raw centers. No more over or undercooked spots.
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Delicate flavor stays intact instead of getting lost. The fish doesn’t take on a tough, chewy texture from high heat.
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When you bake salmon instead of frying it, hot air circulates around it to make sure it cooks evenly and controllably.
Overall, setting your oven to 300°F and slow roasting salmon keeps it incredibly moist and tender. The fish flakes apart beautifully when done.
How Long to Bake Salmon at 300°F
Cooking times vary based on the salmon’s thickness. Follow these guidelines for perfectly baked salmon:
- 1/2 inch thick: Bake for 10-12 minutes
- 3/4 inch thick: Bake for 12-14 minutes
- 1 inch thick: Bake for 14-18 minutes
- 1 1/2 inches thick: Bake 18-22 minutes
These times are for wild salmon fillets or steaks. Thicker pieces need a bit longer. Farmed salmon is slightly fattier so may cook faster by a minute or two.
Aim to cook salmon until opaque and flaky throughout while avoiding overcooking. Check it a minute or two early until you get the timing down.
How to Tell When Salmon is Done
It’s vital to accurately assess when your salmon is cooked through. Here are foolproof ways to test doneness:
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Flake the thickest part with a fork. Salmon is done when it flakes easily into moist, tender chunks.
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Check the interior color. Opaque, golden pink means it’s cooked. Any translucent areas need more time.
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Measure temperature. Use an instant-read thermometer to check the thickest area. Salmon is perfectly cooked at 145°F.
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Salmon shrinks slightly and the edges start to curl when done. Undercooked salmon remains the same size.
Pull the salmon out of the oven when testing reveals doneness to prevent overcooking into dryness.
Cooking Vessels
Use these ideal vessels for outstanding 300°F roasted salmon:
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Rimmed Baking Sheets: Direct contact with hot metal crisps the skin beautifully. Line with parchment paper for easy transfer.
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Metal Baking Dishes: Contained heat and excellent conduction. Prevent leaking juices from smoking up your oven.
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Wire Racks Set In Sheet Pans: Lets air flow underneath for crisper skin. Elevates out of rendered fat.
Seasoning and Toppings
Maximize salmon flavor with tasty seasonings and toppings:
- Citrus: Lemon, lime, orange zest or juice
- Herbs & Spices: Dill, thyme, garlic powder, paprika, cayenne
- Alliums: Minced garlic, shallots, onions
- Oils & Sauces: Olive oil, ginger-soy marinade, teriyaki, pesto
- Nuts: Chopped or crushed pistachios, walnuts, almonds
- Breadcrumbs: Panko, Italian style, seasoned crumb topping
Rub or pat seasonings directly onto salmon before baking for intensified flavor penetration.
Prevent Sticking
Keep salmon from sticking to the cooking vessel with these pro tips:
- Oil baking sheets or dishes with a thin layer of olive or vegetable oil
- Line pans with parchment paper then oil the paper
- Flip salmon over halfway through baking
- Let cool slightly before removing skin or trying to lift off the pan
Sticking is less likely in darker metal pans that conduct heat more evenly. Avoid reflective finishes like aluminum that have hotspots.
Resting & Serving
Once baked, always let salmon rest for 5-10 minutes before serving. This finishes the cooking process and firms up the texture.
Serve salmon over greens, with roasted veggies like asparagus or broccoli, or pair it with grains like rice or quinoa. Top with extra virgin olive oil, vinegar, or a dollop of pesto or chutney.
Oven-Baked Salmon Tips
- Pat salmon dry so the exterior gets crispy.
- Brush a thin layer of oil over the entire fish.
- Elevate on a rack to let air circulate underneath.
- Bake thicker fillets on a sheet of foil then transfer them with the foil.
- Add aromatics like lemon slices or herbs under the salmon.
- Turn on your oven vent or open windows todispel any potential odors.
To recap, bake wild salmon fillets for 10-12 minutes per inch of thickness in a 300°F oven for tender, foolproof texture. Let salmon rest before serving to complete the cooking process. Employ the tips in this guide to become a salmon roasting pro in no time!
How to serve slow-baked salmon
If you want to eat this salmon as a main dish, any of these side dishes will go well with it:
You can put the pans with the salmon into the roasted vegetable dishes (I know there are a lot of them because I’m crazy about them!). The salmon will cook at that low temperature. After taking the salmon out of the pan, check the vegetables, turn up the heat, and let them cook for a few more minutes, until they are the way you like them.
For a wonderful main salad dish, add this salmon to:
And of course you can use slow-baked salmon for tacos, wraps and more!
What you need for slow-baked salmon
Salmon. You can slow-bake just about any sort of salmon. Usually, I choose 1-2 pounds of whole salmon so that I have extra, but you can also make several smaller filets at the same time. I often leave mine with the skin on, but skinless works beautifully.
Olive oil. The taste is unbeatable, even though this seems like a lot of olive oil to use. This oily fish really loves a little extra oil. I recommend using only olive oil for a very easy slow-baked salmon that can be used in many different dishes. However, you can add a few tablespoons of a neutral, cheaper oil to thin it out if you want to.
Shallot. I love shallots so much that I often thinly slice one and add it for a hint of onion flavor. Feel free to substitute regular or red onion, or even scallions if you prefer.
Garlic. I cut these into very thin slices, but you could also mince them or just smash a few cloves together and put them on a sheet pan!
Add thin slices of lemon or orange (the zest is great too!) and fresh herbs like oregano, dill, thyme, or chives to change the taste. You can also squeeze a little lemon juice over for extra flavor.
Do you bake salmon at 350 or 400?
FAQ
How long to grill salmon in foil at 300?
Is it better to cook salmon at a lower temperature?
Is it better to bake salmon at 350 or 400?
What temperature is perfect for salmon?
What temperature should salmon be cooked at?
For food safety, the FDA recommends cooking seafood until it reaches an internal temperature of 145 degrees F. Consuming raw or undercooked seafood may increase your risk of food borne illness. Cooking salmon until 125-135 degrees F yields a medium or medium-rare texture (which is what you get in most restaurants).
What is a healthy amount of salmon to consume per month?
This will depend on what type of salmon you consume. The United States Environmental Protection Agency (EPA) does not recommend eating salmon more than twice a week due to several types of contaminants present in the fish (if it is salmon from aquaculture, this number increases to once a month). Compared to aquaculture, wild salmon has lower levels of PCBs and better nutrients, however, its price comes to cost almost twice as much, in addition to being more difficult to find this product on the market. Consuming canned salmon is also a good tip – this is because, for the most part, it is of wild origin (apparently, farmed salmon does not keep well when canned).
How long does salmon take to cook?
Bake the Salmon. Transfer to the oven. Bake for approximately 10 minutes per inch of thickness, measured at the thickest part of the fillet. For example, a 1-inch fillet at 400°F typically takes 12-15 minutes. (see notes*) The best way to tell if your salmon is done is the flake test!
How do you cook salmon in the oven at low temperature?
Slow baking it in the oven at low temperature is the secret to juicy salmon! Preheat the oven to 300F. Line a baking sheet with parchment paper. Put the salmon fillets on the baking sheet and rub them with salt and pepper. Sprinkle with dill or other herbs. Put salmon in the oven and bake for 30 minutes, or until desired doneness.