Geoffrey Zakarian’s Easy Tip for Better Baked Salmon

The how-to behind achieving perfectly cooked salmon was once a mystery to me—until I learned celebrity chef Geoffrey Zakarian’s easy, science-backed tip. I’ve used it ever since, and my salmon always comes out moist and flaky.

I first learned this tip in 2014 while watching Zakarian make his pesto-rubbed salmon recipe on an episode of “The Kitchen.” I actually picked up a few tips, but one stood out. And that was to set the oven to a much lower temperature than I had been using—250°F, to be exact. 

Why Geoffrey Zakarian’s Salmon Tip Works

The Iron Chef explained that when salmon is cooked at a high temperature, the flesh seizes up and forces out a semi-solid white substance, resulting in a dry piece of fish. Before giving his low and slow method a try, I did a little Googling to find out why using such a low temperature makes better salmon.

I found out that the white substance is called albumin—a protein found in many foods, including meat, poultry, dairy, eggs, and even some plant-based foods like tofu—and that its primary role is to bind to and transport fatty acids. So, when it leaks out, the fish loses moisture and nutrients.

How To Cook Salmon Geoffrey Zakarian’s Way

Since his tip checked out (not that I was surprised), I decided to apply the others. The result was moist fillets with tender flakes that yielded with a gentle press of a fork. Here’s how it’s done.

Because even cuts result in even cooking, make sure that the fillets are cut into uniform shapes and sizes. Then, leave them out at room temperature for 10 to 15 minutes to take the chill off—a tip that further ensures even cooking.

While the salmon is hanging out, preheat the oven to 250°F and prepare a shallow baking pan by brushing it with softened butter and seasoning it with salt and pepper. Place the salmon fillets on the prepared pan (skin-side down if you’re not using skinless), then butter and season the tops. Not only does this additional layer of butter allow the seasoning to stick, but it also creates a barrier that helps to further lock in moisture.

When you’re finished prepping, place the salmon into the preheated oven and cook it for nine to 10 minutes for medium-rare. To cook it to the USDA’s recommended internal temperature of 145°F (or well done), leave it in the oven for another four to six minutes. I prefer my salmon fillets somewhere in the middle—this way, I’m erring on the side of caution while still achieving tender, moist fillets.

Like GZ, I layer on the flavor when time permits. A dollop of pesto onto the uncooked fillets is an especially delicious pairing when serving the salmon with fettuccine alfredo. Other times, I like to spread a thick layer of compound butter made with fresh parsley and garlic for a flavorful yet versatile option. Either way, I almost always finish the fish with a squeeze of fresh lemon juice as soon as it emerges from the oven.

No matter how you flavor your fillets, this low and slow method will change the way you cook salmon forever.