Honestly, run to the store and grab one. They’re like ten bucks. But if you’re in a pinch, use the “flake test”: poke the thickest part with a fork. If it flakes easily and looks opaque all the way through, you’re probably safe. If it’s still translucent and resists, it needs more time. But this is a gamble. The thermometer never lies; your gut sometimes does.
I once tried the flake test on a salmon fillet while my cat stared at me like I was a medieval alchemist. It “felt” done, but when I cut into it, the center was raw. My cat got a treat; I got a lesson. Don’t be like me. Buy the thermometer.
Why you should really care (the fun part)
Salmon is packed with omega-3s, which make your brain happy and your skin glow. But you don’t get those benefits if you’re chewing on a piece of rubber. Cooking it to 145°F locks in those good fats and keeps the texture dreamy. It’s self-care in a pan.
Plus, your dinner guests will think you’re a culinary genius. They’ll say things like, “Wow, this is restaurant-quality!” and you’ll smile, knowing the real secret is a little stick with a screen. You don’t have to tell them it’s just math—they’ll just think you’re magic.
