Why Salmon Is The Best Fish For Slow-Roasting

One of the most popular and best methods for cooking seafood is slow-roasting. This method not only seals in nutrients and flavor but also creates a succulent texture while maintaining the health benefits of the seafood. 

While slow-roasting may seem like a complicated process at first glance, it really couldn't be simpler once you get started! All you need to do is prepare your seasonings/marinades: A simple combination of olive oil, sea salt, and freshly ground black pepper is always a classic, but you can also add garlic, herbs, or any other spices that you enjoy. Then place your fish into an oven to roast, depending on the type of fish and its size, the roasting time will vary.  To calculate the cooking time, measure the thickness of the fish and multiply it by 20. That is, for every inch of thickness, the fish should cook for 20 minutes, states Seafood Nutrition Partnership. This ensures that the fish is cooked thoroughly, yet remains moist and succulent. 

NPR states that when choosing a fish for slow-roasting, you want to pick a fish that is dense and oily. Salmon is one of the most popular types of fish to roast slowly because it lends itself to this type of cooking very well. But why is salmon the best choice for slow-roasting?

Why salmon is the slow-roasting king

One of the biggest benefits of using salmon for slow-roasting is its texture states SFGATE. Slow-roasting encourages all the natural flavors in salmon to shine while still preserving its delicate meaty consistency. The fish has a high fat content, which, according to CookingLight, helps to keep it moist and succulent during the cooking process and the result is a flaky yet juicy piece of fish that melts in your mouth and can be eaten with or without accompaniments. The density of salmon's flesh makes it perfect for the evenly distributed heat achieved from roasting, ensuring that each bite gets maximum flavor. The salmon's natural oils also help to keep the salmon's flavor intact, even when slow-roasted or cooked for a longer time period.

Another reason people opt for salmon when slow-roasting is due to its unique flavor profile. Salmon has a natural sweetness, states Kabobi Charcoal Grill Fusion, that many people enjoy; and, when cooked slowly at a lower temperature, this sweet taste develops beautifully. This sweeter flavor balances out any type of marinade or seasoning you use, providing an elevated culinary experience that you can't always achieve by using higher temperatures or shorter cooking times.