At what temperature to cook salmon? - The Ultimate Guide

Salmon is one of the most nutritious and delicious fish you can find, but the process of cooking it to perfection can be especially confusing when each recipe calls for a different cooking time and temperature.

So what is the correct temperature to cook salmon?

There is no direct answer to what temperature you should cook salmon to, as there are many factors to consider. However, for safety, the internal temperature should always be between 110-145°F.

Today we’ll take an in-depth look at the salmon cooking process, including choosing the right species and cut, how to check the temperature, and how to cook salmon with the 3 best methods.

You don’t have to spend another minute researching because we have put together the ultimate guide to cooking salmon.

Choosing the right salmon

Choosing salmon is no longer as simple as before. Now there are so many different options ranging from farmed, wild, fresh and frozen, as well as different types of species and cuts – what’s the difference and which one should you choose?

Let’s take a look at the different things to consider when buying salmon.

salmon species

The species of salmon will not affect cooking procedures or times, but how it has been raised and prepared will.

Never buy species of salmon that are on the endangered (red) species list. Among them are sockeye salmon, rock salmon or Cape salmon.

Some types of Atlantic salmon (Norwegian, Scottish and Alaskan) have become very popular because other species have been red listed and most are now also yellow listed.

Why do we mention the species if it does not affect the culinary aspect? Well yes, because all endangered species are wild salmon.

If you see a package that says “wild” or “free range” or “line caught,” be sure to check the species on the package, which is required by law. If they do not indicate any species, do not buy it.

Wild vs. Farmed Fish

Buying farmed salmon isn’t necessarily taboo, but wild salmon has a more authentic flavor and better texture; it all depends on how the farmed salmon has been raised and whether it has been done in an environmentally friendly way.

Try to buy sustainably farmed or wild salmon to protect the species.

Whether you are dealing with wild or farmed salmon is an important factor, as it affects the internal temperature to which you should cook the fish.

fresh vs. Frozen

The salmon also comes frozen or fresh, depending on where you are. Fresh salmon should appear moist, shiny, and free of spots and odors. It will taste much fresher (if fresh) and have a much better texture.

Frozen salmon is sometimes better than fresh, so no problem if that’s your preference. But look at the label and make sure it says that the salmon has been frozen immediately after harvest.

Vacuum sealing salmon is a way to keep cuts fresh without having to freeze them. Remember that the salmon must be completely thawed before you start the cooking process, so keep that in mind.

The FDA strongly recommends thawing frozen seafood in the refrigerator overnight.

If you’re short on time, you can place the frozen seafood in a resealable plastic bag and submerge it in cold water, but the item should be cooked immediately afterward.

salmon cuts

In addition to buying a whole salmon, there are plenty of cuts you can buy. Cutting will affect cooking time, but the internal temperature guide should be followed without exception.

The cut is usually an indication of the dish you are going to make, as well as how it should be prepared and cooked.

Here are some of the most common cuts you’ll find salmon for sale in. You can also create other cuts from these pieces or even fillet a whole salmon.

Before cooking the salmon, remember to pluck out all the bones and de-vein the fillet. You may want to invest in a pair of fish bone pliers to make this job easier.

If your piece has not been portioned, do it according to the cut and size you need. Portioning the fish is great because you can choose exactly the size and shape you want.

salmon cooking temperatures

The FDA recommends cooking shellfish to 145°F, but what you’ll be left with is a piece of dried fish. You can’t compare all types of seafood to each other and expect them to turn out the same.

Cooking salmon to the temperatures listed below will destroy any hazards and leave you with a juicy, flavorful piece of fish.

Internal temperatures of cooked salmon

Farm-raised salmon should be cooked to an internal temperature of 125°F. The meat of the fish will be firm but still silky.

Wild salmon varieties should be cooked to a maximum internal temperature of 120°F.

If wild varieties are cooked above this temperature, they become too dry. This is because wild salmon have more collagen and connective tissue. Muscle fibers contract less at 120°F, retaining more moisture.

Most wild salmon also contain much less fat than farmed salmon and therefore have less fat to provide lubrication and juiciness.

How to Check the Temperature of Salmon

Before looking at how to cook salmon, you have to know how to check the temperature correctly.

The best and most effective way to check if salmon has been fully cooked to a safe temperature is to use a food thermometer.

These have a long skewer attached to the front that is inserted into the food. The temperature is measured at the tip of the skewer.

Tips for taking the temperature of salmon:

• It is very important to place the tip in the center of the thickest part of the cut, otherwise the reading will be inaccurate.
• The skewer should not pierce the fish all the way.
• Make sure the skewer is clean before inserting it into the salmon to avoid contamination.
• Do not use an infrared thermometer, as it will only take the temperature of the surface.

When to remove salmon from heat

This is a very important part of salmon cooking that most people forget about: resting the salmon.

When you remove the steak or cut from the heat, it will continue to cook using its internal heat. This means that the internal temperature of the cut will continue to rise even after you have removed it from the heat.

On average, it will rise by 10-15°F, so it’s very important to remove the piece of salmon before it reaches its ideal internal temperature, meaning while it’s slightly underdone.

Place it on a plate, lightly covered with foil or plastic wrap, and let it rest for 5 minutes before rechecking the internal temperature.

When to remove salmon from heat

The main reason we rest salmon (or any food) before serving it is to prevent it from overcooking and drying out.

The best cooking methods for salmon

Salmon can be cooked in many ways. The cut usually helps to determine the purpose of the cut and, therefore, the cooking method that should be used.

The best ways to cook salmon are pan-searing, steaming, and broiling.

1. Fry in the pan

The best cuts of salmon to pan fry are individual fillets and salmon fillets. You can also fry other cuts of salmon in individual portions. The thickness of the cut will determine the cooking time.

How to pan fry salmon:

1. Dry the salmon well to prevent the meat from sticking to the pan.
2. Score the skin of the salmon so it doesn’t shrink when cooked.
3. Preheat a nonstick skillet or skillet to the appropriate temperature (between medium-high and high heat).
4. Add a tablespoon of butter or enough olive oil to coat the pan.
5. Season the piece of salmon with salt and pepper.
6. Cook the fish to your liking and remember to always place the skin side down first. Below you will find a guide to help you choose the best times to apply to your piece of salmon.

Here’s a handy chart of information from Hestan Cue indicating cooking times for various thicknesses of salmon fillets. All salmon pieces had a starting temperature of 45°F.

Pan-Seared Atlantic Salmon

Note : Cook the first side at 425°F for up to 1 minute before reducing the temperature to 400°F and cooking the rest of the times per side.

As you can see in the table, the thicker the fillets, the longer they will take to cook.

Weight is not an accurate way to measure cooking times. Although it gives you some indication of the size, it does not indicate the cut (shape) of the piece or its thickness.

You can add 5 minutes after cooking for the salmon to rest. As we’ve said before, the salmon will continue to cook after it’s removed from the heat, and if you don’t let it rest, it can come out rare.

2. Steamed in foil

Steamed salmon is bland and boring. Instead, cook the piece of salmon en papillote. This is a cooking method in which you steam fish in a parchment paper packet with aromatics (whole herbs and spices) and vegetables.

This cooking method is as healthy as it is delicious.

The oven temperature should be 400°F. The reason is that this temperature creates steam that will help further cook the salmon once removed.

The best cuts for steaming are all smaller cuts or in individual servings, such as fillets. You can steam larger cuts, but make sure you have the correct equipment and proportions.

How to steam salmon:

1. Preheat oven to 400°F.
2. Score the skin of the salmon so it doesn’t shrink while cooking it, and prepare all the other ingredients.
3. Make the packets by enclosing the vegetables, aromatics, and salmon in a piece of nonstick parchment paper. Seal the packages on all sides so that steam can collect. Don’t wrap them too tightly.
4. Bake until the correct internal temperature is reached. This will take between 10 and 25 minutes, depending on the size of your salmon piece and how cooked you want it to be.
5. After the time recommended in the recipe has elapsed, check the internal temperature of the salmon piece with a food thermometer. If this has not been reached, return the salmon to the package and oven to cook for a few more minutes or let it rest in the package for a few minutes and test again.
6. Unwrap packages immediately to prevent overcooking. Let salmon rest for 5 minutes before serving.

The times listed below are a rough estimate of the time it takes to cook different sizes of salmon to different degrees using the packets.

Remember to remove the cut a few minutes before to rest and allow the fish to cook at its internal temperature. Let the cut rest for a couple of minutes and try it again.

Cooking time is affected by many factors, so it is best to follow the recipe in terms of oven temperature, slice size, and thickness.

Steamed Salmon Fillets (400°F oven)

As we’ve mentioned before, wild salmon is more flavorful and juicy when cooked at 120°F than 125°F, so always try to keep the internal temperature there and no higher.

3. Roast

We have yet to find a cut that doesn’t grill beautifully. When grilling salmon correctly, it cooks on all sides, leaving you with one juicy, flavorful piece.

There are many different ways to grill salmon (slow or fast) and each has its advantages.

Slow roasting retains more moisture than when roasting on a higher heat. It also cooks the salmon more evenly and produces a much more even color.

How to grill salmon:

1. Pre-heat the oven.
2. Score the skin of the salmon so it doesn’t shrink as it cooks.
3. Place the salmon on a piece of nonstick parchment paper and onto a cookie sheet.
4. Brush the salmon with olive oil or butter and season with salt and pepper.
5. Grill for the allotted time or until the correct internal temperature is reached.
6. Remove from the oven and let the piece rest for 5 minutes before serving it.

Oven Roasted Salmon Fillets (6-8 oz.)

The chart above is a rough indication of how long a 6-8 oz (170g-226g) salmon fillet will cook, assuming your oven temperature is accurate and the fillets are about 1? (2 inches) thick. .54cm).

Obviously, it’s almost impossible for all the variables to be exactly the same every time you cook a steak. There are lots of variables that affect cooking temperatures and cooking times.

First of all, the temperature of your oven must be very precise. You also have to eliminate hot spots in your oven or at least know where they are to compensate for them.

Do not place pieces on any hot spot that will cause them to scorch or burn.

The cooking time of your piece depends on the thickness and size. A good rule of thumb is that for every inch of thickness, you can cook it for 10 minutes at 400°F. If a piece is 2? thick, it should cook for 20 minutes.

If you’re still not sure how long to cook your piece of salmon, keep in mind that smaller pieces cook faster than larger ones, and the lower the oven temperature, the longer the piece will have to cook.

Again, remember to take the piece out a few minutes before it reaches its ideal temperature for the cut to rest. It will continue to cook using its internal heat and will reach its maximum (ideal) temperature in 5 minutes.

Always check the internal temperature of your salmon pieces.