Low and slow isnt just for stews.
Cooking for myself felt daunting.
My secret fear was that Id accidentally poison myself.
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Fish, especially salmon, felt more approachable.
Salmon is often considered an easy protein to cook since it doesnt require special equipment to check for doneness.
You simply cook it until it’s possible for you to flake it with a fork.
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However, its also easy to overcook, which causeswhite albuminto seep out.
Thats perfectly safe to eat, but overcooking leaves you with a tougher, less enjoyable bite.
Roasting salmon at an ultra-low 275F keeps the fish tender.
Surprised your oven even goes that low?
Cooking at that temperature results in moist petals of melt-in-the-mouth fish thatll wow your guests, says Resnick.
How To Roast Salmon
Place the salmon skin-side down on a parchment-lined baking sheet.
For that golden finish, crank up the broiler for the last minute or two, recommends Langley.
Alternatively, try the air fryer, a method Manning favors for its convenience.
The air fryer keeps it moister, she explains.
I always place it skin-side down.
More Tips for a Perfectly Roasted Salmon
Mouthwatering salmon starts with choosing a high-quality piece of fish.
Wild-caught salmon often has a vibrant color, leaner texture, and deeper flavor.
While theres a library of salmon recipes, our chefs suggested a few upgrades to simple roast salmon.
My favorites are kimchi butter, miso butter, or a classic lemon-andtender herb compound butter.
I spread it on just as the salmon comes out of the oven.
Langley agrees, A few easy tricks make a big difference.
Having tried the low-and-slow method, I can vouch for its succulent result.
Now Im looking forward to experimenting with aromatics and herbs for my next piece of salmon!
