The secret ingredient for supermoist, perfectly cooked salmon? Time. Host Bridget Lancaster shows you our foolproof technique.
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4:46 i like it too
bridget i love you
If first time slow roast taste the difference before adding oil mixture …it is so juicy.
Amazing recipe! Cooked for our guests, praises we’re flying around
I am making this tonight…..already made it last week….I have never had a better, more moist and tastiest salmon ever….I don’t think I’ll be doing salmon any other way…completely fool proof…❤️🇨🇦❤️
Thanks for the captions
The cat would be happy with it raw.
Why not 200 F?
which farm raised salmon is safe to eat?
Which farm raised salmon America’s Test kitchen cooking toady?
ATK, Hello this salmon dish looks great,,and as you said a large piece does much better than individual pieces , something I’ll try !, THANKS 🇺🇸🇺🇸🇺🇸🇺🇸
Perfectly cooked. It’s rare to see salmon that’s not dried out. Bravo. 💕
On it!
Could this soft and slow cooking method be made on a stove top? My oven is broken, maybe steam it on low heat on a covered saute pan? Please help me with suggestions. Thank you!!!
I am eager to try this–it looks delicious! Love that it is gluten-free and easy to prepare!
Love this channel. You learn so much.
I am sitting here watching this and literally DROOLING!!! I am also crying because as much as I would love to make this, living alone and making this quantity of salmon would be a crime. It may well be a crime I am willing to commit, however! I hope it keeps for a few days and reheats well. 😁
We discovered slow roast by accident and we no longer suffer through dry salmon!
Looks delicious !! 😍
😍😋🔥. Looks so good. The hardest part is the waiting.
Yummy
So, my variation would be manuka honey, lemon zest and Celtic salt. How long would it take to bake a wild piece of salmon at 4 oz?
Looks super yummy
My mouth is literally watering just watching this video. Will definitely fix this for my family.
I thought that fish needs to be cooked to a temperature of 145°F. Is that no longer recommended? Is 125°F a safe temp for fish?
What side would you have with this?
I am SO on this one! Thanks, Bridget!
If you ever get wild caught Salmon you'll never use farm raised like she is. Wild is the only way to go.
Looked delicious Bridget !!!
HELLO?? I just saved this on the website, this might be exactly what I'm looking for when I have unexpected guests. Absolutely killer as usual!
WOW…. This seems so easy that even college boys can cook it for their families during weekends at home !
Cat food lolololsnort
You really need to change that eye shadow. It looks like you are recovering from black eyes, or you're stuck in the 90's.
I love when Bridget cooks. Brings me back to my 20s in 2003-2009 when she did a lot of the cooking on the show. I'm glad she's back doing recipes in Cooks Country! I love when she makes anything, her commentary during and after the cooking. It kills me. She makes funny little comments. Always. Lololol!
Let's see now, you used a whole teaspoon of salt before putting it into the oven, then 1/2 teaspoon in the sauce. That's quite a bit of salt, does it come out salty?
Grew up eating salmon in Seattle. LOVE it!!!
Sounds and looks so delicious! Thanks from Vancouver Island Canada for this post. We have a lot of Pacific Salmon!
Okay, very nice. I usually cook salmon fairly hot and quick though. The best salmon I've ever had I caught on a camping trip a few minutes just after catching it. An odd thing. I don't like to "clean" fish that much. There was a very beautiful girl about 19 years old who was the daughter of a professor friend of mine on the river. She was doing A BSc. in biology and she wanted to clean the salmon. What was I going to say? A very vivid memory. And that salmon was incredible. I am not making this up.
I miss the Test Kitchen in the background.
Can you make a video on how to make it with crispy skin on one side and moist and delicious on the other. Had that at famous restaurant in NYC 10 years ago and can't stop thinking about it.
I love salmon. Got my first taste of it when I was in Anchorage, Alaska and that has been my favorite ever since.
This is my go to recipe for Salmon. Even my picky kids love it
Can't wait to try this 👍
This is exactly one of two ways I make my salmon – the other is in a parchment pouch
I never use sugar on salmon…….use a good Spanish smoke paprika instead
I plan on making this first chance I get.
Easy and well done. My family just enjoyed!!
Seems like it would be simple to adapt to sous vide, and even more foolproof.
Looks great!!
Exactly what was needed 🥹😍