How to tell when your salmon is perfectly cooked

Salmon is a tasty fish that can be pan-seared, grilled, or roasted, providing you with a healthy meal. However, cooking it at home can be challenging as it's easy to overcook. By checking the color and texture of the fish, you can know when it's done, but using a thermometer is the easiest way to ensure the salmon is cooked to your desired level. Proper preparation of the salmon can prevent overcooking, ensuring your fish never turns dry.

Press the tip of a knife into the thickest part of the salmon fillet. You need to look inside the fillet to see if it's cooked. To do this, simply press the sharp tip of the knife deep into the center of the thickest part of the fish.

• Using a fork is an option, but it may cause the fish to break apart, which can affect the presentation.

Observe the color of the salmon. Although the outer part of the fish may appear white, pale yellow, or brown depending on the method of preparation, the center should remain pink and slightly translucent. If the middle of the salmon is opaque, you may have overcooked it. If the center is fully translucent, continue cooking it further.

Check if the salmon flakes easily. The fish should not crumble, as this indicates overcooking and dryness. Instead, the salmon should remain intact but easily flake when you press a knife into it.

Remove the salmon from the heat and let it rest for a few minutes. If the fish has a slightly opaque exterior with a translucent interior and flakes easily when pierced, it may be done. It will continue to cook for a few minutes after being removed from the heat, so be sure to let it rest for about 5 minutes before serving.

• Since the salmon continues to cook after being removed from the heat, it's fine to take it off slightly undercooked. If you wait until the center is a pale pink, translucent, and the fish easily flakes with a fork, it will be perfectly cooked after resting.

Insert a thermometer into the thickest part of the salmon fillet. A quick-read thermometer is ideal for checking the salmon's temperature. Make sure to insert the thermometer into the thickest part of the fillet, as this area takes the longest to cook.

• You can purchase a quick-read thermometer at most home goods and kitchenware stores.

Ensure the temperature reaches at least 43°C, but not exceeding 60°C. If the temperature is below 43°C, the salmon is essentially still raw. Between 43°C and 52°C, the fish is medium-rare. From 52°C to 60°C, the salmon is medium to well-done. Avoid exceeding 60°C, as the fish will become dry and tough.

Remove the salmon from the heat and let it rest for a few minutes. Once the fish reaches the desired doneness, take it off the heat, grill, or oven. Let it rest for 5 to 10 minutes before serving to allow it to continue cooking.

Do not remove the skin unless you're blanching the fish. Removing the skin means you're taking away the protective barrier that shields the fish from the heat of the pan, increasing the risk of overcooking. Unless you're blanching the salmon fillet, keep the skin on.

Season the salmon right before cooking. While salt and pepper are key to enhancing the flavor of the fish, seasoning too early can draw out the moisture, leading to overcooking. Instead, season the salmon with salt and pepper just before cooking it.

Place the skin-side down. Even if you don't remove the fish's skin, you still risk overcooking it if you don't position the salmon correctly in the pan, on the grill, or on a baking tray. Avoid placing the flesh side down, as it will cook too quickly.

• To ensure even cooking, place a weight, such as a plate or bowl, on top of the salmon while pan-searing it.

• When preparing salmon, choose a fillet with an even thickness so all parts of the fish cook at the same rate. It's best to select a piece from the middle of the fish to ensure uniform thickness.

• Sharp knife
• Quick-read thermometer