aedeny/the-cook-book

    salmon

    fish 🌡️ Safe at 63°C

    Taste Profile

    Primary Flavor rich
    Intensity moderate
    Flavor Notes
    butteryoceanicfatty
    Pairs Well With
    dilllemoncaperssoy sauceginger

    Cooking Behavior

    Salmon's high fat content makes it forgiving, but it cooks quickly. The albumin (white protein) that appears on the surface is harmless but indicates the exterior is hotter than the interior. Skin-on fillets benefit from starting skin-side down in a cold pan.

    Safe Temperature

    63°C Minimum Internal Temperature

    Always use an instant-read thermometer to verify doneness for food safety.

    Best Techniques

    Pan-SearingRoastingPoaching

    Common Mistakes

    • Moving the fillet too early before the skin crisps
    • Overcooking past medium
    • Not removing pin bones