When cooking salmon it is very important not to overcook it. When you start to see white fat (known as albumin) come to the surface of the fish it is almost done. You will see this down the center and between the flakes in the filet. At this point, remove the salmon. Always remove your salmon from heat before it is done and let rest for 10 minutes. It will continue cooking with the residual heat
What to look for
1. Fat seeping from the fish (it’s now time or close to time to remove the fish)
2. Flakes easily with a fork and is still moist inside
3. If ever in doubt, insert a thermometer into the fish. For medium rare (the best way to eat salmon in my opinion) the temperature should read 120 degrees F.
Signs your fish is overcooked
4. A large amount of white fat on the surface.
5. Dry on the inside and flakes VERY easily.
Signs your fish is undercooked
6. There is little to no fat appearing on the surface
7. You cannot flake the fish with a fork
8. Fish is still very moist on the outside
One bonus tip
And if you are new to cooking salmon and you over cook it… Don’t sweat it! If you really don’t
want to eat it overcooked, make yourself a delicious fish sandwich spread by combining it with dill,
mayo (or Greek yogurt) dill pickle, lemon juice, a dash of Worchester and salt and pepper to taste!
Enjoy right away or refrigerate it for lunch the next day. You will master your salmon technique on the
next piece, but for now, you have a lunch to look forward to!
- Amanda Callahan
Callahan Fish Co