How to cook salmon: Your guide to perfect enjoyment
Preparing salmon correctly is easier than you might think if you know a few simple rules. The ideal core temperature is 52 to 57 °C, the skin should always go into the pan first, and overcooking is the most common mistake of all. This guide walks you through all the methods, from pan to oven, and gives you everything you need to get the most enjoyment out of your salmon.
You might know the feeling: you buy a beautiful salmon fillet, look forward to dinner, and then you end with dry, tough fish on your plate. How do you get it perfectly tender, just like in a restaurant? Actually, preparing salmon isn't that difficult at all.
Salmon is one of the most versatile fish out there. It can be pan-fried, baked, grilled, steamed, poached, or cooked sous vide. Each method has its merits, each produces a different result. What they all have in common: a few simple rules determine whether your salmon turns out juicy and flavorful or dry and disappointing. We'll show you how to prepare salmon correctly. Step by step, method by method. You'll learn how to tell when it's done, which mistakes to avoid, and how to turn a good salmon fillet into something extraordinary with the right seasoning.
How do I know when salmon is perfectly cooked?
For salmon, the perfect doneness is reached at a core temperature of 52 to 54 °C for juicy, slightly translucent flesh. At 57 °C, it's medium-cooked, light pink and tender. From 60 °C onwards, the salmon is considered fully cooked, but risks becoming dry.
If you want to be precise and have a meat thermometer handy, you can determine the exact core temperature of your salmon. Insert it into the thickest part of the fillet and check the temperature before removing the salmon from the heat. Important: salmon continues to cook after being removed from the heat. So, it's better to take it out of the pan or oven a degree or two earlier.
No thermometer nearby? No problem. Without a thermometer, you can also judge doneness by appearance. Gently press the fillet with a fork. If the flesh flakes slightly but is still bright pink inside, it's perfect. If it's completely pale and flakes easily, it's overcooked. If, on the other hand, the flesh is still very firm, hardly separates, and appears consistently dark pink to orange-red and raw-looking inside, it needs a little more time in the pan.
Pan-fried salmon
Pan-frying salmon is the most classic method. It only takes a few minutes and delivers a delicious result: golden brown and crispy on the outside, juicy and tender on the inside. Here's a step-by-step guide:
- Prepare the fillet: Take the salmon out of the refrigerator at least 15 minutes before frying. Room temperature ensures that it cooks evenly. Thoroughly pat the fillet dry on all sides with paper towels. The skin is particularly important here: the drier it is, the crispier it will be.
- Heat the pan properly: Heat a non-stick or stainless steel pan over medium to high heat. Add a splash of olive oil or some clarified butter. The fat should be hot but not smoking.
- Skin side first: Place the salmon skin-side down in the pan. Gently press it down so that the skin lies flat. Cook it skin-side down for about 70% of the total cooking time. For a normal fillet (about 3 to 4 cm thick), this is around 3 to 4 minutes.
- Flip and finish cooking: Flip the salmon once and cook the other side for another 1 to 2 minutes. Then remove it from the heat immediately.
Salmon from the air fryer
The airfryer is also excellent for preparing salmon. An example of how delicious air-fried salmon can be is our popular salmon tacos. With these tips, your fillet will be beautifully crispy on the outside and wonderfully tender on the inside:
- First, pat your fillet dry, as a moist surface prevents browning.
- Marinate the salmon before cooking: 10-15 minutes of marinating time is sufficient here.
- Cook the salmon rather gently at around 180 °C.
- Place the fish skin-side up so that it becomes crispy and protects the flesh from the heat.
- Use perforated parchment paper or a silicone mat to prevent the salmon from sticking to the rack.
- Less is more! Do not overcrowd the air fryer – proper air circulation is key.
- No need to turn: The cooking process is even and from all sides.
Our Salmon range
with skin | 140 g
9,99 €*
71,36 € /kg
with skin | 0.9 kg - 1.2 kg
from 46,99 €*
with skin & pin bones | 1 kg - 1.5 kg
from 79,99 €*
with skin | 2 x 125 g
29,99 €*
119,96 € /kg
cut | 100 g
11,99 €*
119,90 € /kg
cut | 700 g - 900 g
from 44,99 €*
Are you looking for concrete ideas and inspiration? Our salmon recipes have something for everyone!
Salmon from the oven
When preparing salmon in the oven, our clear recommendation is: don't go too hot!
Many recipes recommend 180 °C or even 200 °C, but this is almost always too high for salmon. At high temperatures, the protein tightens quickly, the fillet loses moisture, and becomes dry.
The better approach: low temperatures, a little more time, significantly better results. 120 to 140°C (top and bottom heat) for 15 to 20 minutes ensures evenly cooked salmon that fully develops its flavor.
Our secret tip: Place the fillet on baking paper, drizzle with a little olive oil, season as desired, and cover it loosely with aluminum foil. The foil keeps the moisture in the fish. Remove the foil for the last 3 minutes so that the surface develops a slight color.
Craving extra-generous salmon enjoyment from the oven? Then our recipe for marinated salmon fillet is ideal for you.
Recipes with salmon
Recipes with salmon
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Salmon with asparagus and wild garlic hollandaise
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Salmon Carpaccio
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Smoked salmon on market salad with orange dressing
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Salmon in puff pastry
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High Protein Salmon Bowl
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Salmon fillet on tamarind tomato sauce and pilaf rice
Grilled salmon
In our blog post on grilling salmon, you'll find detailed tips and specific preparation ideas. Here are the most important grilling hacks summarized:
- Score the skin: otherwise, it will curl up during cooking.
- Salt the salmon on the skin side to make it extra crispy.
- Keep it short and simple: Grill your salmon for about 4 to 6 minutes on the skin side and 1 to 3 minutes on the flesh side. Skinless pieces are cooked for 3 to 5 minutes on each side.
- Only flip the fillet when it releases easily: this prevents it from falling apart.
- Serve the fillet with the skin side up so that it remains nice and crispy.
- Remove excess marinade before grilling, as it can burn. For a more intense flavor, you can brush it on again when serving.
Steaming, poaching, sous vide cooking: the gentlest methods for your salmon
Not in the mood for classic preparation methods? Steaming, poaching, and sous vide cooking are three methods that treat the fillet particularly gently. They also produce a unique result: incredibly tender, moist fish with pure salmon flavor.
Steaming: The fillet cooks in hot steam at about 80 to 90 °C. The moist heat gently surrounds the salmon, preserving its flavors and preventing the meat from drying out. Ideal for anyone who wants to experience the pure taste of the fish.
Poaching: Cook salmon in simmering liquid, for example, a broth made from white wine, water, onions, bay leaf, and a little salt. The temperature should remain at 70 to 80 °C, never come to a full boil. The result is particularly mild and tender.
Sous vide: The salmon is vacuum-sealed and placed in a water bath with precisely controlled temperature. At 52 °C for 30 to 45 minutes, a texture is created that cannot be achieved with any other method: melt-in-your-mouth, evenly cooked, perfectly juicy.
These spices pair perfectly with salmon
The choice of the perfect spices depends on how you want to prepare your salmon. For example, in a pan, salt, pepper, and a little lemon juice are often all you need. When preparing it in the oven, herbs like rosemary and thyme are particularly well-suited, as they slowly release their aroma at gentle heat. For the smoky aroma from the grill, on the other hand, stronger spices like paprika, fennel, or coriander are even better.
A simple marinade that always works: olive oil, lemon juice, a little lemon zest, dill, and a pinch of salt. Marinate the salmon in it for 30 minutes and then prepare it as desired.
Craving Asian flavors? Then try a mixture of soy sauce, ginger, garlic, and a touch of sesame. An example of this is our popular salmon teriyaki recipe.
The most common mistakes when preparing salmon
- Overcooking: Don't cook the salmon for too long in the pan - otherwise, it will dry out. 3 to 5 minutes per side is enough for a normal fillet. Also, pay attention to the internal temperature.
- Wet skin: Always pat the fillet thoroughly dry before it goes into the pan. Moist skin steams instead of searing. It will never get crispy.
- Turning too early: Wait until the salmon releases itself. If it sticks, it needs a little more time.
- Cooking it straight from the fridge: It will cook unevenly if it goes into a hot pan cold. Let it acclimate for at least 15 minutes.
- Forgetting carryover cooking: Salmon continues to cook after being removed from the heat. Therefore, always take it off the heat a little earlier.
Why quality is crucial
You can follow all the tips in the world – if the salmon itself isn't of good quality, the result will at best be average.
High-quality salmon has a vibrant, natural pink color. It smells fresh, like the sea, not unpleasantly fishy. The flesh is firm, elastic, and slightly glossy. You'll notice these characteristics immediately upon unpacking. Lower-quality fish, on the other hand, shows itself in pale flesh, watery texture, and an unpleasant odor. Even the best recipe won't make these fillets enjoyable.
At HONEST CATCH, we offer you a selection of salmon that meets our quality standards: salmon so good that it tastes great with just a little salt, pepper, and lemon. Because good seafood doesn't need to hide.
Frequently asked questions about salmon preparation
How long do you pan-fry a salmon fillet?
A typical salmon fillet (about 150 to 200 g, 3 to 4 cm thick) needs a total of 4 to 6 minutes in the pan. Of this, it should lie on the skin side for about 3 to 4 minutes. Then flip it once and cook for another 1 to 2 minutes. The exact time depends on the thickness of the fillet. A meat thermometer gives you perfect accuracy: 52 to 57 °C is the target.
Do I have to wash salmon before cooking?
No. Salmon should not be washed. Water on the fillet prevents the skin from crisping up and can spread bacteria around the kitchen. Instead, simply pat the fillet dry thoroughly on all sides with paper towels. That is perfectly sufficient.
How do I know if the salmon is cooked without a thermometer?
Gently press the thickest part of the fillet with a fork or your finger. If the flesh yields slightly and begins to flake, the salmon is cooked. The inside should still be slightly translucent and pink, not white and dry. If it is completely opaque and flakes easily, it is overcooked.
What side dishes go well with salmon?
Salmon is very versatile. Classic accompaniments include boiled potatoes, rice, or green asparagus. For a lighter option, steamed vegetables, a fresh green salad, or edamame purée are suitable. For a Mediterranean touch, sautéed cherry tomatoes, zucchini, and olives work well.
AUTHOR
Annika from HONEST CATCHAs Social Media & Content Manager, Annika is always on the lookout for the latest trends and viral moments. Whether it's sushi ice cream or dumpling lasagna, good food always comes first.
Last updated: 27.04.2026