Wild Salmon is one of the most nutritious and delicious fish you can find. Wild King Salmon and Alaska Sockeye Salmon are two of the most popular species of fish in the United States, yet the process to cook them to perfection can be especially confusing when every other recipe states a different time and temperature at which to cook it. Some recipes call for a slow roast at oven temperatures as low as 275 degrees, while others call for a fast cook at much higher temperatures up to 450 degrees. Each method has its benefits and drawbacks.
High and Fast, or Low and Slow?
Slow roasting retains more of the fish’s moisture than when roasting on a higher heat. It can also help cook salmon fillets of different thicknesses more evenly and produces an even color. It doesn’t require careful watching. However, it takes more time to cook than high-temperature roasting.
Roasting at a higher temperature allows you to have dinner on the table in just a few minutes. This shorter cooking time also results in juicy, tender salmon but requires much more attention to avoid overcooking. And no one likes overcooked salmon.
When is Salmon Done?
No matter what method you use, for the best results salmon should be cooked to an internal temperature of 125-130 degrees. Remember that your fish will continue to cook by residual heat for a few minutes, so be sure to pull it out of the oven slightly before your fish is done to your liking.
So which method is best? It’s a matter of preference and time. Order up a Salmon Lover's Box, test both methods, and let us know what you think!