Step 3: Get Out Your Thermometer
One crucial step in getting the perfect restaurant-style salmon is knowing when to turn off the heat. That’s where your trusty tools come in handy. More specifically, your internal meat thermometer. If you don’t already own one, check out our state-of-the-art thermometers, perfect for cooking all kinds of meat and fish.
The most significant error people make when cooking salmon is overcooking it, leaving the fillet dry and pretty unpleasant. But now you know you can avoid this mistake and get perfectly tender, cooked-to-perfection salmon.
Using your thermometer, you want to measure the temperature of the thickest section of the salmon fillet. While the ideal internal temp of salmon is 145°F, salmon fillets continue to cook once they have been removed from the heat source. For this reason, you want to stop cooking your fillet once it has reached an internal temperature of 140°F.
Simply take it off the heat and let it rest just like you would with a quality steak.