Salmon is one of the most popular types of fish, utterly tasty and healthy, which will provide your organism with beneficial nutrients, such as Omega-3, proteins, and vitamins. It is good when cooked to perfection, and the best thing is that the health benefits are still intact.
However, getting the right texture of the salmon is not as easy—when the salmon is overcooked, it turns out to be dry and unappetizing; on the other hand, undercooked salmon has the wrong texture. The secret lies in temperature and the right way of cooking the dish.
In this article, you will learn how to cook salmon perfectly and what actions will help to improve its taste and tenderness.
1. Choosing the Right Type of Salmon
The first and most important process of preparing tasty salmon is choosing a good piece of fish. Salmon is available in different species, and they differ in taste and fat content. The two main types are:
- Usually smaller than other varieties, with a deep, rich taste. These include sockeye and king salmon.
- Farmed salmon usually contains more fat, which makes it less firm and less salty than the dry cure.
Select a red-colored and hard-skinned fish fillet to prepare the dish. The salmon should not have a very sharp smell of fish. It is best to consume it within the same week or, at most, within the next couple of days of purchase.
2. Preparing the Salmon
Proper preparation makes a significant difference in the final outcome. Follow these steps before cooking:
- Pat it dry: Removing excess moisture helps the fish sear better, giving it a crispy skin.
- Season generously: Use salt, pepper, and olive oil, or add herbs, garlic, or lemon for extra flavor.
- Bring it to room temperature: Let the salmon sit out for about 15-20 minutes to ensure even cooking.
3. Ideal Internal Temperature for Salmon
The perfect internal temperature for cooked salmon is 125°F (52°C) for medium-rare and 135°F (57°C) for a firmer, fully cooked texture. Monitoring the temperature ensures your salmon doesn’t become overcooked and dry.
To achieve accuracy, use a ThermoPro Lightning One-Second Instant Read Meat Thermometer. This thermometer provides quick, reliable readings, ensuring you pull the fish from the heat at just the right time.
4. Cooking Methods
There are several ways to cook salmon, each offering unique textures and flavors. Let’s explore the best ones:
A. Pan-Seared Salmon
Pan-searing is one of the quickest ways to cook salmon, giving it a deliciously crispy skin. Heat oil in a skillet over medium-high heat, then place the salmon fillet skin-side down, pressing it gently for a few seconds to prevent curling.
Cook for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes.
For a perfect outcome, check the ideal salmon internal temp of 125°F (52°C) for medium-rare with a reliable thermometer, like the ThermoPro Lightning, ensuring the right texture every time.
B. Oven-Baked Salmon
Oven-baking salmon is a hands-off method, ideal for busy days and perfect for cooking larger fillets. Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper or aluminum foil. Season the salmon and place it skin-side down on the prepared baking sheet. Bake for 12-15 minutes, checking that the internal temperature reaches 125°F (52°C) for a tender, medium-rare finish. Once done, remove it from the oven and let it rest briefly before serving.
C. Grilled Salmon
Grilling adds a smoky flavor to salmon and works well for both fillets and whole sides.
Steps:
- Preheat the grill to medium heat (around 375-400°F).
- Brush the grill grates with oil to prevent sticking.
- Place the salmon skin-side down on the grill.
- Grill for 4-5 minutes per side, checking frequently with the ThermoPro Lightning One-Second Instant Read Meat Thermometer to ensure it reaches the correct internal temperature.
Pro Tip: Use cedar planks for grilling to infuse your salmon with subtle wood flavors.
D. Poached Salmon
Poaching is a gentle cooking method that ensures moist, tender salmon.
Steps:
- In a large pan, bring water or broth to a simmer (not a boil).
- Add herbs, garlic, or lemon to flavor the poaching liquid.
- Gently place the salmon fillet in the liquid.
- Poach for 10-12 minutes until the internal temperature reaches 125°F (52°C).
- Remove the salmon and let it cool slightly before serving.
Pro Tip: Poached salmon is excellent for salads or served cold with a sauce like dill yogurt.
Serving Suggestions
Salmon pairs well with various sides and sauces. Consider serving it with:
- Vegetables: Roasted asparagus, sautéed spinach, or steamed broccoli.
- Grains: Quinoa, wild rice, or couscous.
- Sauces: Lemon butter sauce, dill yogurt, or chimichurri.
Adding a fresh squeeze of lemon over the cooked salmon enhances its flavor, and a sprinkle of fresh herbs like parsley or dill adds an extra touch.
Conclusion
If you know what to do and what to aim for, it’s easy to cook salmon perfectly. It doesn’t matter if you cook it pan-seared, baked, grilled, or poached. For perfect medium-rare, use the ThermoPro Lightning Thermometer, which ensures consistent results every time. The goal is to cook the salmon to 125°F (52°C). You’ll be serving up perfectly cooked salmon with a little practice if you take the time to read the ideal salmon internal temp guide.
