Salmon is one of the most popular fish in America: yet it can be intimidating to cook! How do you get it to the perfect tender, flaky consistency? How do you know when salmon is done, and why does it sometimes taste fishy? What about that white stuff that sometimes appears after you cook it? Here are all our tips to mastering how to cook salmon. Pick your favorite method below, then scroll below the list for a few tips on choosing the best fish, that white stuff, and more.
How to cook salmon: 5 best methods!
How to buy a great piece of salmon
What’s key in all these ways to cook salmon? You need a high-quality piece of fish. There’s no way to “fix” poor quality salmon: even drowning it with a sauce. Keep in mind: lower quality salmon can taste very fishy and have a mushy texture. You can use frozen salmon, but we’ve found that fresh salmon tends to taste better and be higher quality. Here’s how to buy a great piece of salmon: Pros & cons: Simple and straightforward method that’s mostly hands off. Cooking in foil seals in the moisture, but the salmon doesn’t get a crisp exterior. It takes longer than some methods. Total time: 15 minutes, plus preheat time (adds about 10 minutes) Basic method: Preheat to 325 degrees F. (If time, brine the salmon while you preheat.) Pat each piece of salmon dry, place it on the foil and sprinkle with salt and pepper. Close and seal the foil around the salmon. Bake for 10 minutes in the foil. Then open the foil packet and bake for 3 to 6 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). A 1-inch thick fillet should cook in about 15 minutes total. Squeeze with lemon juice and serve. Full Recipe: Oven Baked Salmon Pros & cons: Simple method that results in a crisp exterior and more flavor than baking with no preheating time. However, pan searing is hands-on and messier than other methods. Total time: 5 to 10 minutes Basic method: If time, brine the salmon. Pat the salmon dry, rub with olive oil and sprinkle with kosher salt and black pepper. Heat a large skillet over medium high heat and add 1 tablespoon butter and 2 tablespoons olive oil. Add the salmon skin side up and cook for 2 to 3 minutes until cooked about ½ way to center of thickest portion. Flip the salmon, tilt the pan down and quickly spoon the pan juices over the top of the fish a few times. Cook for 2 to 5 minutes, depending on the thickness, until just tender and pink at the center (and the internal temperature is 125 to 130F in the center). Remove from the heat, spritz with lemon juice and serve. Full Recipe: Pan Seared Salmon Pros & cons: This method is very quick and mostly hands-off: plus, no preheating time! It’s one of our favorite methods. The only caution: make sure not to overcook it! Total time: 5 to 10 minutes Basic method: If time, brine the salmon. Preheat the broiler to high. Place a sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush the salmon with a bit of olive oil and sprinkle with salt and pepper. Broil 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until it’s just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). Serve spritzed with lemon wedges. Full recipe: Broiled Salmon Pros and cons: It’s easy and one of the most flavorful ways to cook salmon. Cons? Not everyone has access to a grill year round. Basic method: Preheat a grill to medium-high heat (375 to 450 degrees). If time, brine the salmon or go to Marinated Grilled Salmon. Pat the salmon dry, rub it generously with olive oil and sprinkle it with the kosher salt and this seafood seasoning blend (or simply salt and pepper). Grill the salmon over indirect heat skin side up for 3 to 5 minutes, until grill marks appear and it releases from the grates. Flip and cook another 2 to 5 minutes, depending on the thickness of the salmon, until flaky and just pink at the thickest portion and the internal temperature is 125 to 130F. Allow to rest for a few minutes, then serve. Full recipe: Grilled Salmon or Grilled Marinated Salmon Pros and cons: It’s simple, hands-off, and fast and results in extremely tender salmon. However, the fish comes out a light pink color which is not as appetizing looking as other methods. Make sure to garnish with fresh garnishes or serve with a sauce. It’s also great for a Salmon Caesar Salad. Basic method: Pat the salmon dry and season generously with the salt and several grinds of black pepper. In a large skillet, place ½ cup white wine or broth, ¼ cup water, lemon slices, dill sprigs, and capers. Place salmon pieces on top, skin side down. Bring to a simmer and cover. Cook 7 minutes for thin salmon and 10 minutes for thick salmon, until the fish is tender and cooked through and the internal temperature is between 125 to 130F. Remove from the pan and place on a platter.. Full recipe: Poached Salmon
Buy wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide. Buy it fresh from the fish counter if you can; frozen works too.Look for US caught (if you’re in the US). 90% of the seafood we eat in the US is imported. Imported seafood runs the risk of being overfished, caught under unfair labor practices, or farmed in environmentally harmful ways.Coho is a good choice for great flavor. We tend to like Coho salmon for its mild flavor: it’s a good middle of the road option in terms of price. Of course, King salmon is incredible but it’s on the expensive end. Atlantic salmon is typically farmed salmon, so we tend to avoid it: however, we have found some good quality Atlantic salmon fillets at the fish counter.
How to know when salmon is done
How to tell when salmon is done? First, buy a food thermometer! It’s the best way to get a precise reading on whether it’s cooked. There are many types of salmon (Coho, Atlantic, King, etc.) that all come in different thicknesses, so each piece will cook differently. No two pieces of fish are alike, so the exact timing will vary every time you cook it. Here’s how to know when salmon is done:
The internal temperature should measure 125 to 130 degrees Fahrenheit in the center for medium cooked salmon. If you prefer medium rare, you can stop cooking at 120 degrees. Make sure you insert the probe into the thickest spot. The fish will continue to cook after you remove it from the heat. To ensure full safety, the FDA recommended temperature for seafood is 145 degrees, or well done.Alternatively, flake it with a fork to assess doneness. Cook the fish until the salmon just starts to flake when pricked with a fork.Either way, be careful not to overcook. There’s nothing worse than a dry piece of fish. Keep an eye on it and don’t overdo it! There’s no going back.
How long to cook salmon
Every piece of salmon is a different type and thickness, so the timing will range every time you cook it. But for what it’s worth, here are the approximate cook times for these methods:
What’s the white stuff on salmon when cooked?
What’s that gooey white stuff that sometimes appears on the surface of the fish after it’s cooked? The white stuff is perfectly normal: it’s coagulated protein that seeps to the surface while cooking, called albumin. The amount of albumin varies greatly depending on the fish, so it’s not something you can control. (Read more here.) It’s safe to eat, but it does look less than appetizing on top of a beautiful fillet. Here are a few ways to reduce the albumin when you cook salmon:
Cook it at a lower temperature to cook it more gently (325 degrees Fahrenheit)Brine the salmon in a salt and water solution before baking
More salmon resources and recipes
Want more? Here are a few more resources related to this popular fish:
Browse 10 Sauce for Salmon Ideas once you’ve finished your recipeGo for 21 Easy Salmon RecipesGot leftovers? Try our 10 Genius Leftover Salmon RecipesMaster How to Know When Salmon is Done
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