Slow-baked salmon is easily one of my favorite ways to cook salmon - emphasis on easy! Baking salmon at a low temperature results in super tender, flaky, buttery fish that is almost impossible to overcook. If cooking salmon scares you, give this technique a try!
- 2 lbs salmon, skin on or off
- 1 small shallot, thinly sliced
- 3 garlic cloves, thinly sliced or minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 6 tablespoons olive oil
- Optional: Lemon slices, fresh herbs (thyme, rosemary, dill, etc.), thinly sliced chilis
- Preheat oven to 300.
- Place 2lbs salmon on a lined baking sheet (I didn't add parchment paper for these photos, but normally I do!)
- Scatter 1 thinly sliced shallot and 3 thinly sliced or minced garlic cloves all over the salmon. If you are using any additional flavorings (see notes below), you can add them now as well.
- Season with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
- Pour 6 tablespoons olive oil all over salmon. A good amount will run down the sides, so I like to take a spoon or brush and get some of that back on top of the salmon.
- Bake for 25-30 minutes, or until salmon is just cooked and flakes easily. The time will depend on the thickness of your salmon, so just keep checking. If you have a meat thermometer, I like to go for 125F for salmon that is closer to medium than well-done.
- This salmon is delicious hot or cold and is perfect for meal prep!