Cooking salmon perfectly requires attention to timing and temperature. A general rule is to cook at 400-450°F for 4-6 minutes per half inch of thickness, adjusting timing for different temperatures. Observing the color is key; a cooked fillet should be light pink or coral. Overcooked salmon appears pale white and dry but can still be used in other dishes. Understanding these nuances can simplify salmon preparation, transforming it from a daunting task to a manageable one.
For perfectly cooked salmon, aim for 4 to 6 minutes of cooking time for every half inch of thickness at 400-450°F.
Check for doneness by looking for a light pink or coral color; if it’s translucent or dark, cook a little longer.
Salmon can be unforgiving; overcooking results in pale and dry flesh, which can still be repurposed in dishes like stews or sauces.
Lower temperatures mean longer cooking times; at 300-350°F, check the fish after 15 minutes for doneness.
Collection
[
|
...
]