Cooking Salmon at Home: Simple Methods That Keep It Moist
Salmon is forgiving if you watch the heat and the clock. Three easy methods and the one number to remember.
Few dinners say Pacific Northwest like a well-cooked piece of salmon, and it is quicker than most people expect. The biggest mistake is overcooking, which turns rich fish dry and chalky.
Start with the right piece
Look for flesh that is firm, moist and evenly colored, with a fresh, clean smell. Wild species such as king, sockeye and coho are leaner than most farmed salmon, so they cook a little faster. Pat the fillet dry and season simply with salt, pepper and a little oil.
Three reliable methods
- Pan-seared: heat an oven-safe pan until hot, lay the fillet skin side down and press gently for the first few seconds so the skin crisps evenly. Cook most of the way on the skin side, then flip briefly to finish.
- Oven-roasted: roast at around 400°F. A one-inch-thick fillet usually needs 10 to 14 minutes.
- Cedar plank: soak an untreated cedar plank in water for at least an hour, place the fish on top and grill over medium heat with the lid down. The plank adds a gentle, smoky aroma.
The number to remember
The U.S. Department of Agriculture recommends cooking fish to an internal temperature of 145°F, or until the flesh is opaque and separates easily with a fork. An instant-read thermometer in the thickest part takes the guesswork out. Remember that fish keeps cooking for a minute or two after it leaves the heat.
Easy sides
Roasted asparagus or green beans, a grain salad, or new potatoes with herbs all cook in about the same time. Finish with lemon, fresh dill or a spoonful of herb yogurt.