How to Cook Salmon Perfectly

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here ’ s how to cook salmon so it ’ randomness perfectly crisp on the external and offer and juicy on the inside—every fourth dimension !
If you love pink-orange, you ’ re not alone. It ’ sulfur one of the most democratic types of seafood in the U.S. And for effective reason—salmon is both delectable and healthy. I love it .
But how do you make the most of it and make sure it comes out arrant every time ?
Salon fillet on a white plate with asparagus and a lemon wedge.

What Kind Of Salmon Should I Buy?

The first footprint is buying commodity salmon. At the store, you might find farm pink-orange and hazardous pink-orange, fresh salmon and previously-frozen salmon. And you might find different types of salmon, too—Pacific, Atlantic, king, red salmon, etc. All will vary slenderly in size, fat, season, and texture. But rather than trying to remember what types have what characteristics, I recommend just asking the staff behind the counter for what you like—if you like it milder-tasting, for case, or meatier .
Me, I always ask for seafood that ’ s sustainable, and I always ask for whichever salmon is the fattiest—because that will be the most flavorful, juicy, and least probably to stick to the pan. ( It will besides be the most thermal, but hey—it ’ mho healthy fat ! )
once home, try to use your salmon within two days or freeze it. When you ’ re cook to cook, take it out of the electric refrigerator 30 to 45 minutes ahead of time. not being ice cold when it goes into the pan will besides help your pink-orange from sticking ( all your proteins in truth ) .

How To Cook Salmon

now we come to cooking. I like salmon that ’ mho crisp on the external and blue and tender on the inside, and have found that the best way to get this is pan roasting. Pan ridicule is the best of both worlds. You start by cooking in a very hot frying pan on the stovetop, which quickly sears one side and gets that brittleness. then you flip the salmon and move the pan to the oven, where the second side sears from contact with the frying pan while the oven ’ s even hotness cooks the inside to absolutely tender and juicy .
This is besides a good method acting for other things that you want crispy on the outside and tender and blue on the at heart. Steaks, chicken, and pork barrel chops, for exercise .
To test your salmon for doneness, you can use an inner thermometer. The USDA recommends 145°F, but if you prefer your salmon with a act of translucence, go for 120-125°F. You can besides fair test for doneness by touch—a 3/4-inch-thick lemniscus should feel scantily firm and decidedly not rigid .
once your salmon is done, pull the frying pan out of the oven—careful, it will be superintendent hot—put the salmon on a plate, and let it rest for about 5 minutes. then dig in .
perfect ! – Christine : )

How to Cook Salmon Perfectly

  • author : Christine Pittman
  • homework time : 5 minutes
  • cook time : 10 minutes
  • total time : 15 minutes
  • return :





  • class : Entrée
  • method : Stovetop
  • cuisine : american

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here ’ s how to cook salmon so it ’ sulfur perfectly crisp on the outdoor and bid and juicy on the inside—every time !



  • 4 (5-6 oz.) salmon fillets, about ¾-inch thick, with or without skin, whichever you prefer
  • ½

     tsp. salt

  • ½

     tsp. pepper

  • 1 Tbsp

    . olive oil


  1. Preheat the oven to 450°F.
  2. Sprinkle both sides of the salmon with the salt and pepper.
  3. Preheat a large oven-safe skillet (large enough to hold the salmon without crowding) over medium-high heat.
  4. When the skillet is good and hot, add the oil.
  5. When the oil is good and hot, add the salmon and cook undisturbed until well browned, 3 or 4 minutes.
  6. Turn the salmon and place the skillet in the oven until the salmon is barely opaque throughout, 3 or 4 minutes.
  7. Remove the skillet from the oven (be careful—it will be very hot). Transfer the salmon to plates and let rest for about 5 minutes before serving.
source :
Category : Culinary

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