For Perfectly Cooked Salmon Every Time, Use My Easy Recipe

At the end of my first night, I ordered my shift meal: salmon (medium, please) to see what this was all about. It blew my mind. It was ever-so-slightly underdone in the middle—not at all raw, but perfectly moist and melt-in-your-mouth soft. I was determined to recreate it at home.

I spent some time looking around online and discovered the slow-roasting method for salmon. I was shocked to see that people were cooking their salmon at 275°F. I don’t think my oven had ever seen a number lower than 325! But it produced incredibly soft, tender fish unlike any I’d ever made. One bite in, I decided I’d never go back to cooking salmon any other way.

Slow-roasted salmon is honestly delicious enough to eat on its own, but a silky, garlicky lemon butter sauce takes it to the next level. It has a beautiful balance of richness from salted butter, brightness from lemon zest and juice, and a bit of sweetness from a touch of honey. It’s basically liquid gold and perfectly complements the fish.

Why Slow Roasting Is Better

When you cook protein at a high temperature, the flesh tightens up from the blast of high heat, which can lead to tougher and drier meat. But when you cook it at a lower heat over a longer period of time, the protein

In my early 20s, I worked as a server in a Boston restaurant where we were instructed to ask diners how they wanted their salmon cooked: medium rare, medium, medium well, etc. I knew this was a thing people

In my early 20s, I worked as a server in a Boston restaurant where we were instructed to ask diners how they wanted their salmon cooked: medium rare, medium, medium well, etc. I knew this was a thing people