Salmon is one type of fish that is very nutritious and delicious processed by grilling, frying in a little oil, or grilling. Despite all the benefits and deliciousness it offers, unfortunately salmon is very easy to cook. As a result, if not cooked properly, salmon will taste tough, dry, crumbly, and less tasty to eat. To make sure salmon isn't overcooked, understand how to check salmon for doneness by color and texture. Don't bother? Just use a digital thermometer to make sure the salmon is done to your liking. Cook salmon right! Surely, you no longer need to eat salmon that is dry, tough, and tastes less delicious.
Step
Method 1 of 3: Checking Salmon Color and Texture
Step 1. Press the tip of the knife into the thickest part of the meat
Indeed, the maturity of salmon can be observed from the condition of the surface. To peek inside, try sticking the tip of a sharp knife into the inside of the salmon.
While you can use a fork instead of a knife, be aware that checking the salmon for doneness with a fork has the potential to tear the salmon flesh and ruin its appearance
Step 2. Observe the color
While the surface of the salmon should be opaque white, off-white, or brownish (depending on the cooking method you're using), the inside should still be pink and slightly translucent. If even the inside is opaque, it's most likely overcooked. On the other hand, if the inside is completely translucent, it's likely that the salmon is still raw and needs to be cooked a little longer.
Step 3. Check the texture of the salmon meat
Make sure the salmon is easy to shred with a fork or tear when pierced with a knife, but not too crumbly. Meat that is too crumbly indicates that the salmon is overcooked and not tasty enough to eat.
Step 4. Remove or drain the salmon and let the salmon rest for a few minutes
If the surface of the salmon is slightly opaque, the interior is slightly translucent, and the flesh is slightly chewy to the touch, the salmon is ready to be removed or drained. Once removed, the salmon cooking process will continue. Therefore, let the salmon sit for about 5 minutes before serving!
In fact, the cooking process will continue even after the salmon has been drained. Therefore, you can also drain the salmon while it is not fully cooked. Try removing the salmon when the center is slightly translucent and pink, and the flesh is easy to shred with a fork. The salmon should be perfectly cooked after letting it sit for a while
Method 2 of 3: Checking the Salmon Temperature
Step 1. Insert the thermometer into the thickest part of the fish
Digital thermometers or what are often called instant-read thermometers are actually able to work most effectively to check the temperature of salmon meat. Make sure you always put it in the thickest part of the meat and potentially take longer to cook.
Digital thermometers can be purchased at many stores that sell kitchen supplies
Step 2. Make sure the temperature of the salmon is around 43°C, but below 60°C
If the temperature doesn't reach 43°C, the salmon is actually still raw. At 43°C to 52°C, salmon is at medium-rare maturity. Meanwhile, at a temperature of 52°C to 60°C, the salmon is at a medium to well-done level of maturity. Make sure the temperature of the salmon doesn't exceed 60°C if you don't want the meat to be dry and tough.
Step 3. Remove the salmon and let it rest for a few minutes
Once it reaches your desired level of doneness, remove the salmon from the skillet or remove it from the oven. Let sit for 5-10 minutes to complete the salmon ripening process; serve immediately.
Method 3 of 3: Preparing Salmon Properly
Step 1. Don't throw away the salmon skin
Salmon skin should only be removed if you plan to process it by poaching (boiling at low temperatures). Salmon skin can provide extra protection from the heat in the pan and prevent the salmon from overcooking when cooked.
Step 2. Cook the salmon skin-side down
Even if you don't remove the skin, there's a risk of overcooking the salmon if you don't put it on the grill or on a baking sheet right away. Also, don't cook the skinless side beforehand to prevent the salmon from overcooking.
Expert Tricks:
Place a weight, such as a plate, on top of the salmon as it cooks so that the fish cooks evenly and prevents the meat from curling!
Step 3. Season the salmon just before cooking
Of course you will need to season the salmon with a little salt and pepper to make it more savory. However, be aware that salting salmon for too long can dry out the texture. As a result, the salmon is at risk of being overcooked when cooked. Therefore, always add salt and pepper just before the salmon is cooked!
