Salmon when is it done

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. Prior to removing from heat, I will still cut into the thickest part to check for color. Salmon is a healthy delicious and versatile protein that many people love. It can be cooked on the grill, in the oven or pan seared. How to tell if salmon is done is as easy as a gentle press on it with your fork or finger.

When you gently press on the salmon with a fork you are looking for the fish to be flakey but still juicy. When you are cooking salmon you want to see the flakes to know that it is done. The USDA recommends that the internal temperature at the thickest part of the fish should be at least degrees Fahrenheit.

Depending on the cut of salmon you are cooking such as a steak or filet will determine how long you should cook it for. Also, salmon can be prepared medium-rare, medium, medium well, or well done, just like a steak. Edit this Article. We use cookies to make wikiHow great. By using our site, you agree to our cookie policy.

Cookie Settings. Learn why people trust wikiHow. Download Article Explore this Article methods. 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. Salmon cooked to medium flakes gracefully. Keep it graceful, friends.

The pastry tool is used in many restaurants to test the temp without without destroying a beautiful fillet. Just poke the skinny metal rod into the thickest part of the fish, hold it there for three seconds, remove it, and touch the tip of the cake tester to the skin under your bottom lip.