Introduction

Cooking salmon is a great way to add flavor and protein to your meal, but you may find yourself wondering how long it should take to cook this popular fish. Salmon steaks can be cooked in several different ways, including pan-frying or grilling. The times will vary depending on thickness and desired doneness of the salmon steak, so it’s important to know your options before cooking this delicious dish!

The best salmon steaks are usually 1-1 1/2 inches thick, so they will take more time to cook than thinner steaks.

If you’re cooking salmon steaks, the thickness of your steak will have an effect on how long it takes to cook. Steaks that are 1-1 1/2 inches thick will take more time than thinner steaks because they need more time for heat to penetrate through all parts of the fish.

There are also differences between cuts: some may be thicker or thinner than others; some cuts may be uniform in thickness across their entire surface, while others vary in thickness from one end to another (e.g., when cooking a whole fresh salmon).

It takes a few minutes for the exterior of the salmon to brown and form a crust.

The salmon will brown as it cooks, forming a crust on the outside. The interior of the fish will remain raw, but it will be cooked in the center when it is browned.

Salmon should be cooked until it is still slightly pink in the center.

If you want to cook the salmon all the way through, then it’s best to do so in an oven or other cooking method that will allow you to keep an eye on it. For example, if your oven has a built-in thermometer, then you can use this as a guide for when your fish is done cooking. Simply set your temperature at 350 degrees Fahrenheit and leave it in there until the internal temperature reaches 145 degrees Fahrenheit (65 Celsius). This should take about 10 minutes per inch of thickness for a medium-rare piece of salmon fillet; however, we recommend checking with an instant read thermometer every couple minutes just to be sure!

Salmon should be cooked at high heat for about 5 minutes per side, depending on thickness and desired doneness.

The best way to ensure your salmon is cooked through is with a thermometer. Insert the probe into the thickest part of the fish, and then pull it out after 5 minutes. If it’s done, you’ll see that the internal temperature has reached 145 degrees Fahrenheit (63 Celsius).

If you don’t have a thermometer handy or if you want an extra-crispy crust on your salmon filet, there are some other techniques that can help determine when your fish is ready:

• Look for a golden brown color around all edges of each piece of fish–this will indicate that they’ve been seared properly in oil or butter over medium heat
• For delicate white meat like cod or tilapia fillets with thin skins that may break easily when flipped over during cooking time (so make sure not too much pressure is applied), try gently pressing down on these surfaces with tongs so they cook evenly throughout (but do not press hard enough where it feels uncomfortable!)

Cooking times for salmon will vary based on thickness, temperature and desired doneness.

The cooking time for salmon will vary based on thickness, temperature and desired doneness. Cooking times may be different for each piece of salmon, so it’s important to check the fish often while cooking. If you’re unsure of how long your particular oven takes to cook fish, follow these guidelines:

• For medium-rare salmon (about 145 degrees), bake at 400 degrees F for 20 minutes per inch of thickness.
• For medium-cooked salmon (145 degrees), bake at 400 F for 15 minutes per inch of thickness.

Conclusion

Cooking salmon is a great way to add variety to your diet and keep it healthy. The fish can be prepared in many different ways, including grilling, sautéing and broiling. If you’re looking for something new or just need some inspiration for cooking with salmon, check out these recipes: