Food - Drink
If You Always Overcook Salmon, Try This Foolproof Technique
By ALEX SCHAUER
A perfectly cooked salmon fillet that flakes off the skin is a work of art, but achieving consistent results is challenging, especially when overcooking the fish is so easy.
Fish becomes overcooked when its proteins shrink, releasing moisture from too much heat exposure. Slow-roasting salmon will avoid overcooking and ensure optimal tenderness.
Slow roasting reduces the temperature and applies a gentler heat for an extended period, which allows the proteins to cook while keeping the salmon looking translucent and fresh.
Many people are used to cooking salmon for 40 minutes at a temperature of around 350 to 400 degrees F. To slow roast, lower the temp to 250 degrees F and cook for 35 to 40 minutes.
Once you get a feel for that, try reducing the temp to 225 degrees F and cook the salmon for another 5-10 minutes. When the flesh is easily cut and opaque, the fish is done.
Most chefs suggest cooking salmon until it reaches an internal temperature of 125 degrees. At this point, the fish is cooked but has yet to start to lose excessive moisture.