The Fascinating Science behind the Internal Temperature of Cooked Salmon: Explained
– The United States Department of Agriculture states that the thickest part of cooked salmon should have a minimum internal temperature of 145°F for well-done fish.
– For medium to medium-rare, the temperature should be between 125°F to 135°F.
– It is recommended to cook salmon skin-side-down first to prevent the appearance of albumin, a white substance that can come out when overcooked.
– Different cooking methods also affect the cook time, with baked salmon taking around 15 minutes and pan-seared salmon cooking in about five minutes.
– It is suggested to use a food thermometer to test the internal temperature of the salmon.
– The recommended range for cooking and resting is usually five to 10 minutes.
– Another indicator of doneness is flakiness, which can be tested using a salad fork or the tip of a paring knife.
– If the fish easily flakes apart, it is cooked. If the salmon is hard and doesn’t flake, it requires more cooking.
– The color of the salmon can be used to determine its doneness. It should appear slightly pink or translucent when finished, but if it is too translucent, it is undercooked, and if it is opaque or cloudy, it is overcooked.
– The FDA recommends eating at least 8 ounces of fish per week.
– The author suggests that the best temperature for salmon is 135 degrees F, as this results in medium, moist, and safe to eat fish.
– The article also mentions the concept of rare, medium-rare, medium, and well-done salmon, with the author preferring medium/medium-rare.
– Baking salmon at 450 degrees F: 8 to 10 minutes for a 6-ounce fillet or 11 to 13 minutes for a 1 3/4-pound side.
– Baking frozen salmon at 425 degrees F: Place individual frozen salmon portions in a baking dish, cover with foil, and bake for 15 minutes. Then uncover and bake for 8 to 10 minutes more.
– Internal temperature of cooked salmon: Remove at 135 degrees F and let it rest.
– Tips to avoid overcooking salmon: Use a foil or parchment packet, choose thicker fillets, use a fattier variety of salmon, stuff the salmon, wrap it in puff pastry, or add a sauce.