The Science Behind Low and Slow Cooking
When it comes to the best way to cook salmon, low and slow is the only way to go. This method is a game changer for those seeking a soft and buttery texture and fresh, full-bodied flavor. The easy, foolproof method is perfect for beginners and advanced home cooks alike.
What Is Slow Baking?
The term “low and slow” is often used when talking about a recipe for braised brisket or pulled pork. This is because those tougher cuts of meat need to be cooked for several hours to become tender, but that can only be done at a low temperature. High temperatures for long periods of time will overcook the meat, as well as cook it unevenly. The same theory can be applied to fish, particularly salmon.
Benefits of Slow Baking
A lot of things happen when salmon is baked low and slow. Food scientist, food consultant, and author Bryan Quoc Le explains: “When salmon is cooked slowly at a low temperature, its muscle fibers gently denature (disrupt molecular conformation) without aggressively contracting, which allows the moisture to remain locked in.” Not only does this method help preserve the fish’s natural oils, but it also results in a soft, delicate texture.
Great Texture (Doesn’t Dry Out)
The most obvious difference between slow baking salmon and using other techniques is the texture. Salmon that has been slow-baked will have a much softer and more velvety mouthfeel rather than the drier, flakier consistency you often get with higher-heat methods.
Hands-Off
It’s safe to say that slow baking is the least labor-intensive way to cook salmon. Once the salmon goes in the oven, there’s nothing left to do but wait.
- Use this time to plan and prep the rest of your menu
- Infuse your salmon with flavors like fresh herbs, citrus zest, and alliums
- Try adding a few slices of fresh lemon and a handful of rosemary or thyme sprigs
This method requires very little cleanup. The only equipment used is a baking dish or rimmed sheet pan. No need to clean the grill grates or worry about grease splatter when searing fillets in a pan on the stovetop.
| Equipment Needed | Why It’s Helpful |
|---|---|
| Baking dish or rimmed sheet pan | Minimal cleanup and reduced risk of grease splatter |
If you’re wondering whether or not to leave the salmon skin on, consider this: Leaving the skin on during cooking can act as a thermal barrier, helping to regulate heat transfer and reduce moisture loss from the more delicate flesh.
“it acts as a little buffer” – Kat McCue, wild seafood educator and recipe developer at the Wild Alaskan Company
Slow baking is the perfect technique for those looking for a soft and buttery texture and fresh, full-bodied flavor. The low and slow method is as foolproof as cooking fish can be, and it’s perfect for beginners and advanced home cooks alike. With its hands-off approach, minimal cleanup, and reduced risk of overcooking, slow baking is the ultimate salmon cooking method.
