Oven-baked salmon is the national pastime. Heat your oven to 200°C (fan), pop a fillet on a tray with lemon and butter, and cook for 12-15 minutes. Check with a skewer—if it leaves a warm trail, you’ve nailed it. If it leaves a trail of tears, you’ve gone too long.
Pan-frying is where things get cheffy. Get the pan smoking hot, add oil, skin-side down, and don’t touch it for 4 minutes. That’s the “patience” stage. Flip, cook 2 minutes more, and you’re golden. The skin should be crispy like a Pringle, but way more satisfying.
Poaching is for rainy Sundays. Simmer some stock, chuck in the salmon, and keep the liquid at a gentle 70°C (not a roaring boil). Cook for 10-12 minutes. The result? Silky, juicy salmon that tastes like a hug from a water biscuit.
Salmon Internal Temp When Cooked at Isaac Oppen blog
The “I’ve Overcooked It” Redemption Plan
It happens. You’ve got a fish that resembles a dry sponge. Don’t panic! Flake it into a bowl, add mayonnaise, a squeeze of lemon, and some dill. Now you have “salmon mayo” that’s fancier than tuna. Serve on toast and pretend you meant to do that.
Alternatively, drown it in sauce. A good garlic butter or hollandaise can hide a multitude of sins. Think of it as the salmon’s apology dress—it covers the flaws and looks fabulous.
Even overcooked salmon is better than no salmon. It’s like a slightly awkward date: still a good time, just not the best story.
