How to know if salmon is cooked

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Have you ever stood in front of your grill or oven, anxiously eyeing a beautiful piece of salmon, wondering if it’s reached that perfect state of doneness? Perhaps you’ve invited friends over for dinner, sharing an exciting meal that you’ve been preparing, but the last thing you want is to serve undercooked fish–or overly dry salmon that has lost its delicate flavor. In the culinary world, knowing when your salmon is perfectly cooked can be a game changer, ensuring both taste and safety. Let’s dive into some simple techniques to help you master the art of cooking salmon to perfection.

To know if salmon is cooked, look for a slightly opaque color and a texture that flakes easily with a fork. The internal temperature should reach 145°F (63°C).

To determine if your salmon is cooked properly, start by checking the color and texture. Cooked salmon should be a light pink and opaque throughout, while it remains slightly translucent in the center when it’s not fully cooked. You can also test the salmon with a fork; gently flake the flesh, and it should separate easily. Another reliable method is to use a food thermometer; ensure the internal temperature reaches 145°F (63°C). This guarantees that the fish is safe to eat while keeping it moist and flavorful. If you find the salmon still has a raw appearance in the center, give it a few more minutes, and check again, ensuring not to overcook it, which can lead to a dry texture. Remember, carryover cooking will also occur, so remove it from heat just before it looks fully done, allowing it to finish cooking as it rests.

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