What you’ll need
Rimmed baking sheet, ovenproof skillet, or heatproof baking dish
Roasting is typically done in a hot oven for a relatively short time.
For fully-cooked fish, follow the 10-minute rule: Measure the height of the fish at its thickest part and roast at 425°F until the fish flakes easily, 8 to 10 minutes per inch of thickness.
For medium-cooked salmon, roast for about 6 minutes per inch of thickness, cooking just until the fish flakes around the edges.
Slow roasting is done at a lower oven temperature for a slightly longer time and yields fish that is more uniformly cooked without drying out.
Roast at 300ºF until the fish flakes easily, 15 to 20 minutes, depending on the thickness of the fillet and desired internal temperature (see How to Know When Fish is Done Cooking).