If the salmon in not done in 6 minutes of total cooking time I will set my timer for minute increments until it is done. In general, you can estimate 8 minutes per 1 inch of thickness regardless of cooking method. Please note, cooking time will vary based on cooking temperature and what type of pan you use. Salmon will change from translucent red or raw to opaque pink as it cooks.
After minutes of cooking, check for doneness, by taking a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done. It should not however, look raw. There is more fat in the belly of the salmon the thinner part of the fillet and that is why it is still moist when the thicker part is done. I recently learned "the butter knife" method and it has been working great.
After roughly 6 minutes of cooking quickly insert a butter knife into the thickest part of the fillet- remove it and touch the knife to your bottom lip.
If the knife feels lukewarm then it still needs a bit more cooking. The temperature you are looking for is medium warm. This method does take a little practice, but I have found it to be quite reliable.
No radiation needed here. The easiest way to see if your salmon has finished cooking is to gently press down on the top of the fillet with a fork or your finger. Take it off of the heat! Do it! If you cook the salmon any further it will dry out and crumble when you cut into it. Tips and Warnings. Things You'll Need. Related Articles. Article Summary. Method 1. Press the tip of a knife into the thickest part of the salmon. To get a peek at the inside of the salmon, use just the tip of a sharp knife to push into it about halfway down.
While the fish should be an opaque white, beige, or brown on the outside depending on the cooking method, it should still be a slightly translucent pink in the center. If the center is completely translucent, it likely needs to cook further. Check to see how easily the fish gives way. Instead, the salmon should resist flaking but give way and pull apart into pieces when you press the knife into it.
Take the salmon off the heat and let it finish cooking for several minutes. It will still continue to cook for several minutes off the heat, so remove it from the stove, oven, or grill, and allow it to sit for about 5 minutes before serving. If you wait until the center is a slightly translucent pink and the fish gives way easily with the fork, it should be perfectly done after it sits. Did you make this recipe? Leave a review. Method 2. Insert a thermometer into the thickest part of the salmon.
Make sure to stick the test end in the thickest part of the fish, though, because that area will take the longest time to cook. You can purchase an instant-read thermometer at most home goods and cooking supply stores. Remove the salmon from heat and let it rest for several minutes.
Allow it to rest for 5 to 10 minutes to finish cooking, and serve. Method 3. Avoid removing the skin unless poaching. Taking the skin off the fish removes the barrier that protects it from the heat of the pan and reduces the risk of overcooking. Season the salmon just before cooking.
Instead, add the salt and pepper to the salmon right before you cook it.
0コメント