There really is no big story behind this slow baked salmon, besides it being absolutely delicious and super simple. After making salmon this way you’ll never want to go back to the old ways. It takes a little bit longer than usual, when it comes to cooking, but once you taste the super soft and flaky salmon you’ll understand.

The one thing you’ll have to pay attention to is the thickness of your salmon, because that will determine how much time it will actually need. You also want to make sure you get a piece of salmon that’s evenly thick all over, this will ensure all parts will cook evenly without overcooking the thinner section. That’s why it is essential to check your salmon at the 30-minute mark to see whether it needs more or it’s done.

I was worried I overcooked mine because the white protein started oozing out a bit, but I caught it just in time. The white protein I’m talking about is called albumin and it’s the moisture that seeps out of salmon while cooking. It’s not harmful to your health but isn’t the most appetizing look on the salmon and if it goes on for too long the salmon will become dry and rubbery as all the internal moisture will have been removed through the cooking process. Cooking salmon without some albumin getting released, is nearly impossible but is a great visual clue as to how the fish is doing.

Don’t worry too much about getting nice slices out of it, simply spoon the salmon while serving. I paired this beautiful slow baked salmon with pan roasted endive with a pomegranate gremolata.