🔕 🔔
Loading…

My Basket ()

All questions

To what internal termperature should I cook salmon

I have one of those "a little of this and cook until done" salmon recipes from a friend, but I don't cook fish much at home and I would really prefer to know what internal temperature I should cook salmon to before I prepare the dish next. I've done some Googling on the subject and the recommendations are all over the place, but I'm betting one of you crack cooks knows the definitive answer!

Diana B is a trusted home cook.

asked almost 4 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

6 answers 3634 views
0e5c2b73 3f18 46e4 95c9 cbc8af359f65  sadie crop
Diana B

Diana B is a trusted home cook.

added almost 4 years ago

Thanks. Like meat, should I take it out of the oven at about 135 and let it sit for a minute or so? Will the internal temperature continue to rise upon resting, or does that not apply to fish?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added almost 4 years ago

Yes, America's Test Kitchen suggests taking it out even earlier, at 125 to avoid overcooking.

I like the wording of the temperature recommendation on foodsafety.gov "145 or cook until flesh is opaque and separates easily with a fork." If you'd like to cook fish often, learning to recognize when its done without a thermometer is a tool that will serve you well.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

0e5c2b73 3f18 46e4 95c9 cbc8af359f65  sadie crop
Diana B

Diana B is a trusted home cook.

added almost 4 years ago

Thanks, Chris! I will cook just about anything at home, but there are only a couple of kind of fish that I really like and I generally prefer to have them when I eat out. It's just too easy to turn $$$-worth of fish into shoe leather unless you cook it frequently enough to become reasonably skilled at it.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added almost 4 years ago

I may have a solution for you, Diana B. Often, when I cook salmon for a dinner party, and I don't want to worry about cooking times, I slow roast it. Place pan of water on the lowest shelf in the oven, and pre-heat to just 200°F. The water creates a nice, moist environment. Put the salmon on a baking sheet or in a baking sheet, coat lightly with olive oil, and season with salt and pepper. Roast it for up to an hour, especially for big slabs. Smaller pieces are usually done in about 40 minutes. If you can separate it with a fork, it's done, but I've never had to worry about overcooking to the shoe leather stage. Let it rest for 10 minutes or up to a couple of hours. It's always moist and good both warm and at room temperature.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

0e5c2b73 3f18 46e4 95c9 cbc8af359f65  sadie crop
Diana B

Diana B is a trusted home cook.

added almost 4 years ago

Thank you, Chris. My usual method is to make a mixture of equal parts mayo and grain mustard, top salmon with a generous portion, put in a greased baking dish and pour white wine to a depth of about 1 inch, then bake 10-15 minutes, depending on the thickness of the salmon. That achieves the moist environment you suggest, too.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.