FOOD NEWS
A Cold Skillet Is Key For The Juiciest Salmon
BY MOLLY HARRIS
Cooking salmon in a cold skillet gently cooks it as the temperature gradually rises, allowing it to cook evenly from edge to center. This results in moist flesh and crispy skin.
In contrast, starting with a preheated skillet can cause the exterior of the salmon to cook too quickly, leading to dry and overcooked fish.
The salmon is done cooking when the sides are opaque and the top is pink. If the corner easily releases from the skillet and has a slightly firm texture, it's likely done.