Content

• Steps
• Advice
• What you need

Salmon is a delicious fish that can be sautéed, grilled or roasted on the fire, for a healthy dinner. However, cooking this fish at home can be difficult as it is easy to overcook. By checking the color and texture of the fish, you will know when the fish is cooked, but using a thermometer is the easiest way to see if the salmon is cooking exactly the way you want it. You can avoid overcooking by preparing the salmon properly, so your salmon never dries out again.

Steps

Method 1 of 3: Check color and surface texture

1. 

   Press the tip of the knife into the thickest part of the salmon. You need to look inside the fish to see if it's done. To look inside, you just need to use the tip of a knife to deepen the half thickness of the fish.
   • You can use forks but they often break the fish, affecting your presentation.

2. 

   
   
   Learn the colors of salmon. Although the outside of the fish is opaque white, light yellow, or brown depending on the preparation, the center should be pink and still slightly clear. If the salmon is cloudy in the center, chances are you overcook it. If the fish in the middle is completely transparent, you will need to continue cooking.

3. 

   
   
   Check to see if the salmon is easy to fall. Fish should not be crumbled, as this is overcooked and dried. Instead, the salmon should not come off immediately, but will soften and split into pieces when you push the knife in.

4. 

   Remove the salmon from the stove and let the fish cook on its own for a few minutes. If the fish has turbidity on the outside and a bit transparent on the inside and easily separates the grain when you poke it in, it is probably ripe. It will continue to cook for a few more minutes after being removed from the stove, so remove the fish from the stove, oven, or grill and let it sit for 5 minutes before eating.
   • Since the salmon continues to cook after taking it out of the kitchen, it's okay to take it out when it's not fully done. If you wait until the fish is pale pink in the middle and the fish easily separates the fibers with a plate, the fish will be perfectly cooked after being spread and left for a while before eating.
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Method 2 of 3: Check the temperature

1. 

   
   
   Plug the thermometer into the thickest part of the salmon. The rapid thermometer is best suited for checking the temperature of salmon. Be sure to insert the thermometer in the thickest part of the fish, as this is where the longest cooking time is required.
   • You can buy a quick measuring thermometer at most home and kitchen appliance stores.

2. 

   Ensure that the measured temperature is at least 43 ° C but not above 60 ° C. If the temperature is below 43 ° C, the salmon are essentially still alive. From 43 ° C to 52 ° C, the fish is undercooked. Between 52 ° C and 60 ° C, fish is cooked well to medium. The temperature should not exceed 60 ° C as the fish will become dry and hard.

3. 

   Remove the salmon from the stove and let it sit for a few minutes. When the fish reaches the desired maturity level, remove the fish from the stove, grill or oven. Let the fish cook for 5 to 10 minutes before eating. advertisement

Method 3 of 3: Preliminary processing of salmon properly

1. 

   Do not remove the skin unless you poach the fish. Removing the skin of the fish means you have removed the barrier that protects the fish from the heat of the pan and increases the risk of overcooking. Unless you blanch the salmon fillets, don't remove the fish skin.

2. 

   Marinate salmon right before you prepare it. Salt and pepper salting is obviously the key to a delicious piece of fish, but if you salt it too soon before cooking, you will drain the moisture out of the fish, making the fish more likely to overcook. Instead, salt and pepper the salmon right before you cook it.

3. 

   Face down with skin. Even if you do not remove the fish skin, you run the risk of overcooking if you do not place the fish properly in a pan, on the grill or on a baking tray. Avoid putting the fish meat down, as this will overcook the fish very quickly.
   • To make sure the fish is evenly cooked, place a heavy object such as a plate or a bowl over the pan while frying.

4. 

   Finish. advertisement

Advice

• When preparing salmon, choose pieces that have an even thickness, as this will cook the parts of the fish at the same time. It is best to choose a piece in the center of the fish body to ensure an even thickness.

What you need

• Sharp knife
• Quick thermometer