Just like other meats, it’s important to pull salmon off the heat or out of the oven just before it’s done, then cover and let it rest for about 10 minutes. During this time, residual heat will continue to cook the meat, and the internal temperature (in the center of the salmon) will continue to rise, even after it’s off the heat.
You should be thinking “Does salmon need to rest?”
Just like other meats, it’s important to pull salmon off the heat or out of the oven just before it’s done, then cover and let it rest for about 10 minutes. Should you let fish come to room temperature before cooking? Putting a chilled (or worse, frozen) fillet in a frying pan can cook the fish unevenly.
What happens to salmon when it is cooked off the heat?
During this time, residual heat will continue to cook the meat, and the internal temperature (in the center of the salmon) will continue to rise, even after it’s off the heat. If you’re unsure whether thicker fillets are ready, check the internal temperature.
When seasoned too soon before cooking, the salt will start to break down the proteins in the salmon and draw moisture out of the fish. Follow this tip: No matter the method of cooking, season the fish just before it hits the pan, goes in the oven, or onto the grill. Removing the salmon skin before cooking (with one exception).
How to cook salmon like a steak?
Personally, I prefer to cook my salmon at higher temperatures for shorter amounts of time, and treat it like a steak. First, salt and pepper the fleshy side of a one-inch thick salmon fillet (skin on, bones removed) and let sit at room temperature for 30 minutes. Then, heat a medium-sized skillet on medium-high for about two minutes.