I have been trying to avoid posting my own food photos because they are not well taken. After some tips from my friends, I took the courage to post this first one.

This is a brilliant recipe I found from the internet. There is no mistake; 200 degrees Fahrenheit or 93 degrees Celsius is the temperature to bake the fish. Like other reviews, I also had a lot of doubt about the low heat at first. I tried it twice and it turns out perfect both times. Low heat is the magic to bake salmon into this moist and firm texture.

One thing to take note is to find out the actual temperature of your oven. The scale of the temperature knob may not be the actual heat if it’s not calibrated. I am using an oven that is almost ten years old. I got to turn the knob till it reaches the 125 degrees point to get it right.


Salmon fillets or steaks

Olive oil

Sea salt

Freshly ground black pepper

Dill, marjoram or parsley (dried herbs works fine for me too)

Fun begins

–          Preheat your oven.

–          In an oven proof dish, pour some olive oil, add sea salt, pepper and herbs.

–          If you are using salmon fillets, place the skin side down.

–          Do the same seasoning for the top side.

–          Put it in the oven and bake for 45 minutes.

I like to squeeze a quarter lemon to go with it. It’s that easy! Try and let me know how it goes!


  1. Ohhhhh I like, lower temperature huh? I’ll try it next time. BTW- good job on the food plate photo, if you need any inspiration check out my food plate pics on my Little Tunny and Egg Me and Eggplant posts in eats and treats menu.

    1. Thanks for dropping by and liking it. Try and let me know if it works for you. Sure to check out your eats and treats menu. Have a great week ahead.

    1. Thank you! Before i discover this method, cooking salmon has always been challenging. Now it works every time. I can even prepare it after a tiring day at work. I leave the pan fry method for weekends when i got more time. If you do try, please let me know how it goes.

      have a great day

    1. A friend of mine made it this way years ago. I never tried it until tonight…got my salmon all ready and going to give it a go! 🙂

    1. Thank you so much! Do drop me a mail when you happen to be in Singapore. I’ll be honored to cook for you and let you shoot as many pictures as you want. 🙂

        1. I’m sad to hear that and regret not connecting with you earlier. It’s easy to catch a cold in Singapore with our hot and humid weather. After a few rounds of in and out from air-conditioned shopping malls, most people will start to fall sick. But there are nice places to visit if you know where to go. I’ll see you on your next trip here. It’s a deal! 🙂

  2. I followed your suggestions and I cooked my salmon to low temperature.
    I knew this method for meat, but roasting first the piece outside (only a few minutes!) and placing it in the preheated oven (about 80°C).
    I did not roast the fish, but I added some salt and plenty of herbs ouside.
    The success was great we all with our 4 guests loved a lot.

    I have a new oven as, whitch we bout for this kind of preparations about 6 month ago.

    Thanks a lot!

    1. Hey! You are most welcomed! I’m so happy the recipe works for you. I have been baking the fish using this method since. It turns out good every time even when i left it a bit longer occasionally..

      Just to share a sad moment. My 10 year old Tefal oven (made in france) retired from its service on Saturday. I am having a hard time looking for a replacement that is made in Europe, UK or USA. Do you have a good brand to recommend? for counter top ovens. my kitchen is too small for a built-in. I came across this brand “ROMMELSBACHER”. The salesperson says it is made in Germany. Is this a good buy?

      1. I don’t know “ROMMELSBACHER” ones. I’m cooking with a BOSCH oven. It’s a combined oven (traditional oven, fan forced, microwave and grill) with many options like: keeping warm dishes, cooking at low temperatures and pyrolyse. My husband bought this in the internet, in the shops it would have been much more expensive.
        Good luck, I hope you will find what you need.
        I suggest to compare the possibilties, compare functions and read the “undipendent” advice of other clients.
        The service may be a problem as well if you have problems with your oven.
        Happy cooking with you future new oven!

        1. I would like to share with you that after 3 days of searching, I have settled for Baby Belling imported from Britain. I can only find 2 brands of bench top oven made in Europe and Baby Belling has got many good reviews for good heat circulation and durability. It is a very basic oven that does not come with timer, lamp or glass door. It looks like a safe box and weighs 23kg! I will need sometime to make friend with her to achieve good results but i am sure it is a good buy 🙂

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