How to tell when Salmon is done
Are you having trouble cooking Salmon? It can be not easy to cook this fish perfectly. It will be raw on the inside if you don’t give it enough time. But if you go too far, it will become dry and mealy. There are many different types and thicknesses of Salmon. They all cook differently. This is how to tell when Salmon has been cooked.
How to tell when Salmon is cooked
How do you tell when Salmon is finished? There are several ways to tell when Salmon is done. We recommend that you purchase a food thermometer. This is the best way to determine whether your Salmon has been cooked. Remember that Salmon comes in many varieties (Coho and Atlantic, King, etc.). Each piece of Salmon will cook differently because they come in different thicknesses. Every fish is different, so each time you cook it, the timing will be different. Here are some ways to tell when Salmon is cooked:
- Use a food thermometer to determine the best way! The internal temperature should be between 125 and 130 degrees Fahrenheit for medium-cooked Salmon. The probe should be inserted into the thickest part of the Salmon. After you take the fish off the heat, it will continue cooking. You can cook the fish at 120 degrees if you prefer medium-rare.
- Alternate method: Flake the fish with a fork. When pricked using a fork, cook the Salmon until it starts flaking.
- Be careful not to overcook. Dry fish is the worst. Salmon should be cooked medium. Be careful not to overdo it.
Timetable for salmon cooking
There are many ways to cook Salmon. Our favourites are broiled, baked, broiled, grilled, and seared. Each piece of Salmon has a unique type and thickness so that timings will vary. Here are the approximate cooking times for each method.
Salmon Cooking Method Cook Time (depends upon thickness)
Pan-Seared Salmon 4-8 minutes at medium heat (2-3 minutes skin side up, then flip the position for 2-5 minutes)
Baked Salmon 13-16 minutes at 325° Fahrenheit
Broiled Salmon For a very thin Salmon, it takes 4 to 5 minutes. For 1-inch-thick salmon, it takes 7 to 10 minutes.
Grilled Salmon for 7 minutes at medium heat (375-450 degrees).
5 minutes skin-side down, then flip for 2 more minutes
- One pound salmon fillets skin on (wild-caught if feasible).
- 3/4 teaspoon Kosher salt, plus additional for brining
- Fresh ground black pepper
- 1 tablespoon butter or olive oil for dairy-free
- Two tablespoons of olive oil plus one drizzle
- 1 teaspoon lemon juice and a few lemon wedges
- Optional Seasonings: Seasoning or Magic Salmon seasoning
- You can also brine the Salmon* (optional). In a large shallow bowl, combine 4 cups of room temperature water with 3 tablespoons of Kosher salt. Whisk until combined. Let the Salmon sit in the water for 15 minutes.
- Pat the Salmon dry using a towel. Use a clean towel to rub the oil on the Salmon. Sprinkle it with kosher salt. Optional: Add 1/2 Kosher Salt to the mixture and season it with 2 tablespoons Blackened or Magic Salmon Seasoning.
- Place the butter and olive oils in a large skillet on medium heat. Once the butter has melted, add the salmon skin-side up to the skillet and cook for 2-3 minutes until it reaches about halfway through the thick portion of Salmon.
- Flip the Salmon using a fish spatula. Slowly tilt the pan and spoon the pan juices a few times over the Salmon. Once the pan juices have cooled, drizzle the lemon juice over the fish and spoon them a few more times. Cook the pan for between 2 and 5 minutes, depending on its thickness. When the centre is pink, could you remove it from the heat? Turn off the heat. Serve with a few lemon wedges.