I Asked 5 Experts the Best Way To Cook Salmon—They All Said the Same Thing

Five experts agree that you should cook salmon until it’s still slightly translucent and you can just flake it with a fork.

Salmon filets and broccolini topped with chile crisp on a blue plate — Simply Recipes / Ali Redmond

Salmon is one of the most commonly cooked kinds of seafood in US households for good reason. The fish is versatile, with a mild flavor and firm texture that caters to a plethora of cooking methods and flavor profiles.

However, like most fish, salmon can be a bit tricky to cook. Pull it from the heat too early, and it can be risky to consume. Leave it cooking for too long, and it becomes dry. Personally, I think salmon is delicious, but I also find it difficult to cook perfectly.

I consulted a few fish experts to better understand what can go wrong when preparing salmon. To my surprise, they all had the same answer.

The Salmon Experts:

Alisha Lumea: Chief Marketing Officer at Wulf's Fish
Emma Teal Privat: Co-founder and Creative Director of Salmon Sisters
Dennis Littley: Chef and Recipe expert at Ask Chef Dennis
Bob Partrite: Chief Operating Officer at Simco Restaurants
Grace Vallo: Recipe developer and blogger at Tastefully Grace

The #1 Tip for Making the Best Salmon

All the experts I spoke with said that home cooks should remember one key thing when cooking salmon: don't cook it too much. “Salmon truly is one of the most versatile fish,” says Lumea. “The only thing you can really do wrong is to overcook it.” Vallo, who says the fish is her family’s favorite weeknight protein, explains, “Salmon can go from silky and juicy to dry and chalky quite fast. Cooking to just medium—around 120 degrees Fahrenheit for wild salmon and 125 degrees for farmed—ensures a tender, flavorful fish.”

In order to avoid overcooking, our experts say, cook your salmon less than it seems like it needs. “Salmon is done when it flakes apart with a fork, while being still slightly translucent in the center,” explains Privat. “The fish will continue cooking when removed from heat, so err on the side of undercooking.”

Keep an eye on salmon because it cooks quickly. “If you’re pan-searing, cook the flesh side down for 3 to 4 minutes, then flip and cook it for another 2 to 3 minutes until the skin is crispy,” Privat advises. “If oven roasting, bake it for 12 to 15 minutes at 300 degrees Fahrenheit, or until the internal temperature reaches 120 degrees. And finally, if grilling, cook it skin side–down over medium heat until the flesh flakes with a fork and is slightly translucent.”

Raw salmon slices in a clear glass cooking pan — Simply Recipes / Getty Images

More Advice on Cooking Salmon to Perfection

Littley is looking for tender flesh when he prepares salmon, so he suggests some techniques to keep it juicy. “If you’re cooking wild salmon, brining it in a quick saltwater soak for 15 minutes before cooking helps lock in moisture,” he says. Afterward, “Let it rest for a few minutes. That will help keep the juices in.”

It’s also important to remember that not all salmon cooks alike. Wild salmon is likely to be leaner than farm-raised salmon and, therefore, less forgiving. “If a home cook is preparing one of the trickier species, like sockeye, they should look for species-specific recipes,” suggests Lumea, whereas with fattier options, like Atlantic salmon, you have a little more leeway with your cook time.

If you’re nervous about dry fish, Partrite suggests buying king salmon. “With its higher fat content, you have a better chance of not overcooking it,” he explains. Now that I have this advice in hand, I’m excited to put it to good use for my fish dinner.