Wild Alaskan salmon cooks quickly, and you could refer to it as Alaskan fast food. Salmon can go directly from the freezer into the pan or grill and thaws fast, making it the perfect choice for a healthy and delicious weeknight dinner after a busy day.
Things to remember when cooking salmon:
You can cook frozen fillets without thawing them first
If already thawed, bring salmon closer to room temperature before cooking
Don't start with cold fillets. When cold fish is added to a hot pan, the fillets will immediately seize up and are more likely to cook unevenly. Instead, remove the fish from the refrigerator about 15 to 20 minutes before you're ready to start cooking, in order to bring them up to room temperature.
Degree of salmon doneness is a personal preference
Perfectly prepared fish is moist, flavorful, and succulent. Properly cooked salmon can be thoroughly cooked through to well done and remain delicious, just as long as it's not overcooked, as it dries out and loses flavor. Many people, however, enjoy some types of fatty fish, such as tuna and salmon, a little less done, much like a steak cooked to medium-rare. Salmon can be enjoyed while still on the rare side in the middle and quite moist. Just how rare is a matter of personal preference. All of Popsie's salmon is sushi-grade and safe to eat no matter what degree of doneness you prefer. Read on to learn how to tell when your fish is ready.
Methods to determine salmon doneness
Look at salmon color and texture
Check salmon with a butter knife or metal skewer
Check internal temperature of salmon with thermometer
Checking the temperature of your salmon with a thermometer is the easiest and most precise way to tell if your salmon is cooked to your liking. Take any food-grade thermometer and insert it into the thickest part of your salmon. According to the FDA, the recommended internal temperature for salmon is 145˚F, which is slightly on the firm and well-done side. However, those who like their salmon medium to medium should aim for an internal temperature of 125˚F to 140˚F.
Use a timer
Cooking a filet of Alaskan salmon is quick and easy. How long should it take to cook a salmon filet? It doesn't take much time at all, approximately 3-8 minutes per inch of thickness, depending on the thickness of your salmon and the temperature of your pan or grill. When pan frying, I start out with a base line of 3 minutes on each side and adjust from there depending on the thickness of the fillet and cooking method used. If it is a small tail piece, I will reduce the time to 3 minutes on one side and 2 minutes on the other side. For thicker pieces, you may need to increase the cooking time to 3 minutes on one side and 4 minutes after flipping. If the salmon is not done in 6 minutes of total cooking time, set a timer for 1 minute increments until it is done. This will come to a total time of 8 to 9 minutes for thick fillets and 6 to 7 minutes for thinner fillets.Take a sharp knife and use it to peek into the thickest part. If the fish is flaky, but still has some translucency in the middle, it is done. It should not, however, look raw.
Remember: fish will continue to cook after removing from heat
Cooking salmon is quicker than getting take-out
Salmon is a great choice for entertaining
I’m Maya Wilson and I'm here to share some tips and tricks with you today about how to tell when your salmon is done.
Sockeye salmon is best served at an internal temperature of 110 to 120. What you're looking for is an exterior that has a pale orange color and a flakiness to it and an interior that's opaque and bright orange. What does opaque mean? I’m so glad you asked. The inside of your salmon should really glisten and have a shimmer to it because it's still juicy and moist.
When you remove your salmon from the oven it continues to cook and so bear that in mind you want to err on the side of taking it out sooner rather than later. You can always cook it more but you can't cook it less.
To test your fillet put a fork in it. What you're looking for is that bright orange color and that opaque center that just glistens and shines and shimmers that's when you know that you have a beautiful medium rare sockeye salmon.