FOOD NEWS
You Don't Need A Thermometer For Salmon. Just Look At The Gradient
BY STEPHANIE FRIEDMAN
To eliminate the need for a thermometer when pan-frying salmon, you can visually assess doneness by looking for a white strip on the fish's side after a few minutes.
The white strip will show where the fish has been cooked so far, while the upper portion will still look raw. When approximately half of your fish has turned white, you'll know it's time to flip it.
Beyond telling you when it's time to flip, this method can also tell you when the fish is done cooking. If the gradient is practically gone, that's a good indication it is done.
Keep in mind that when this is the case, it's considered well done If you like your salmon at medium or medium well, leave a little pink in the center.