Do you love salmon but never know how to tell if salmon is cooked? Quickly discover all our tips to avoid making mistakes.
Salmon is one of the favorite fish of the French. In addition to its subtle and delicate taste, it is an excellent food for health. Very rich in omega-3 and good for the cardiovascular system, salmon also provides us with protein and vitamin D and B12. This oily fish also takes care of our skin and hair.
Easy to prepare, it can be served with rice, pasta, vegetables, or even potatoes. If you are lacking inspiration, discover our ideas for sides to serve with salmon right away.
How To Tell If Salmon Is Cooked
Regardless of the method of cooking chosen: smoked, frying, en papillote, or even in the oven, you must always be careful not to overcook it because it can dry out quickly. Watch it carefully during cooking and immediately discover our tips for knowing when to stop cooking.
Pay attention to the color of the flesh
The flesh of the salmon is a good indicator to know if it is cooked enough or if the cooking should be continued. Using a fork or knife, you need to take a look at the flesh of the salmon, especially its color. It must be perfectly opaque on the outside, and slightly pink on the inside. Always remember to check the cooking in the thickest part of the fish because it is this which needs the most time to cook. In addition to color, the texture of salmon meat can also tell you if the fish is perfectly cooked. It should flake easily with a fork.
Use a thermometer
If you’re worried about ruining your salmon steak by inspecting the color and texture of the flesh, a kitchen thermometer can also do the trick. You must gently introduce it into the salmon, always in the thickest part which needs to cook for the longest time. The temperature of the salmon should not be lower than 45°C otherwise, it means that it is undercooked. This must not exceed 60°C either, at the risk of obtaining dry and not very tasty fish.
How to cook salmon properly: a few tips to follow
- It is very important to take the salmon out of the refrigerator at least 30 minutes before. This avoids thermal shock which would dry out the fish.
- Do not remove the skin from the salmon: in addition to containing even more omega-3s than the flesh, it also helps protect the salmon from heat.
- To prevent your salmon from sticking to the pan, cook it on a sheet of baking paper.
- Do not use butter to pan-fry your salmon as it burns and darkens quickly.