We have two well-loved methods for cooking salmon. One is quick and one is slow. If you’re in a hurry and are willing to pay close attention, opt for the quick baked salmon. If you want a salmon recipe that you don’t have to fuss over and is nearly impossible to overcook, go with this slow-baked Asian salmon. It’s called: Low and Slow You see, every time you put your salmon in a hot oven or on a hot BBQ the proteins in it seize up and turn an otherwise yummy fish into a rock. You don’t want that. By cooking the salmon at a low temperature you let it slowly heat up. It has time to chillax and the proteins relax with it. What you’re left with is salmon that looks almost the same as it did when it went into your oven but is fully cooked and still super tender. It’ll take a little longer to cook through than you’re used to but trust me, this is the way you want to cook your salmon. Because this salmon takes a little longer to cook you will want to start dinner at least 40 minutes before you plan on eating it. READ MORE: Slow Baked Chili Salmon
Sauteed Green Beans with Garlic Simple Cauliflower Rice Sauteed Asparagus with Garlic and Parmesan Paleo Cauliflower Fried Rice Miso Butter Roasted Radishes
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