What to Make with Salmon

Salmon is forgiving, but a few principles keep it perfectly moist every time:

• Thickness matters more than clock time. A thin fillet cooks in minutes; a thick center-cut piece needs longer. Use visual cues, not just timers.
• Mind the carryover cooking. Salmon keeps cooking after you take it off the heat. Pull it slightly before it looks done.
• High heat vs. gentle poaching. Pan-searing gives a crisp crust; poaching gives delicate, uniformly moist salmon. Choose by texture, not just speed.
• Skin-on vs. skinless. Skin protects the flesh during searing and crisps beautifully. Remove it after cooking if you prefer.
• Rest briefly. A 2–3 minute rest lets juices redistribute. Cutting into hot salmon loses moisture.
• Visual doneness cues: flesh turns opaque, flakes easily when pressed, and the center remains just moist.
• Safe internal temperature: cook salmon to 145°F (63°C) per USDA guidance, or to your preferred doneness if following a verified recipe.