I Asked 4 Experts the Best Temperature for Baking Salmon—They All Said the Same Thing

Low and slow isn’t just for stews.

When I moved to Italy to go to university at 21 years old, it was the first time I’d ever lived away from home. Cooking for myself felt daunting. Aside from occasionally making boxed mac and cheese for the neighborhood kids I babysat, I’d barely set foot in the kitchen. My secret fear was that I’d accidentally poison myself. Chicken, beef, and pork all seemed intimidating, and without a meat thermometer or much cooking know-how, I was certain I’d either end up in an Italian hospital or gravely overcooking my food.

Fish, especially salmon, felt more approachable. Salmon is often considered an easy protein to cook since it doesn’t require special equipment to check for doneness. You simply cook it until you can flake it with a fork. However, it’s also easy to overcook, which causes white albumin to seep out. That’s perfectly safe to eat, but overcooking leaves you with a tougher, less enjoyable bite.

Over a decade has passed since my salmon misadventures, and, thankfully, I’ve learned a lot since then. Still, when I spoke to three chefs who specialize in cooking fish, they all gave me the same answer about the best temperature for roasting salmon—and their recommended temperature was a lot lower than I anticipated.

The 3 Chefs (and 1 Salmon Expert) I Asked

• Ivy Manning: Food writer, cookbook author, and cooking instructor

• Charlotte Langley: Chef and founder of Langley Foods

• Zachary Resnick: Chef and presenter of Zach Kinda Cooks on Gusto TV

• Jessica James: Program Coordinator Copper River Salmon

The Best Temperature for Roasting Salmon, According to Experts

"Low and slow" is a cooking mantra often associated with large cuts of meat, but it also applies surprisingly well to salmon. Roasting salmon at an ultra-low 275°F keeps the fish tender. Surprised your oven even goes that low? At 275°F, often considered the “roasting temperature,” you can slow-cook all sorts of winter dishes, from roasted veggies to fall-apart ribs and braises.

Cooking at that temperature results in “moist petals of melt-in-the-mouth fish that’ll wow your guests,” says Resnick. “The lower heat allows the fat to render more slowly out of the fish, keeping it juicy and flavorful. Plus, a low, slow oven reduces the amount of odor compounds released during cooking, which means no fishy-smelling kitchen!”

How To Roast Salmon

Place the salmon skin-side down on a parchment-lined baking sheet. Roast it in a 275°F oven for nine to 11 minutes, depending on the thickness of the filet, until it reaches an internal temperature of around 125°F for medium-rare. If the salmon still appears translucent, return it to the oven for another 3 to 5 minutes, or until it is opaque. “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.”

For maximum tenderness, let the salmon rest briefly before serving, allowing its juices to redistribute throughout the filet. Remember that salmon continues cooking on the pan for a few minutes after you’ve removed it from the oven, so if you’re concerned that it might overcook, remove it to a plate.

More Tips for a Perfectly Roasted Salmon

Mouthwatering salmon starts with choosing a high-quality piece of fish. Whether it’s farm-raised or wild-caught, select a firm filet without a fishy smell and with intact, closely-knit flesh, as flesh with gaps can indicate excessive handling. If your budget allows, opt for wild-caught salmon with the MSC, or Marine Stewardship Council, certification to support sustainable fishing practices. Wild-caught salmon often has a vibrant color, leaner texture, and deeper flavor.

While there’s a library of salmon recipes, our chefs suggested a few upgrades to simple roast salmon. James says, “For an extra layer of flavor, I like to add a few pats of compound butter, which is mixed with herbs, spices, or other ingredients. My favorites are kimchi butter, miso butter, or a classic lemon-and–tender 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. Start with a sprinkle of sea salt, add a touch of olive oil, and, if you’re feeling fancy, tuck some lemon slices and fresh herbs—like dill or rosemary—around the fillet for a fragrant boost.”

Having tried the low-and-slow method, I can vouch for its succulent result. Now I’m looking forward to experimenting with aromatics and herbs for my next piece of salmon!