Introduction

Salmon is one of my favorite fishes to eat. It’s so tasty, easy to cook, and full of Omega-3 fatty acids. But knowing how long to cook it is not as simple as it sounds—especially if you want to avoid dry or tough salmon.

Cooking salmon is not difficult, but there are a few tricks to getting it right.

Cooking salmon is not difficult, but there are a few tricks to getting it right.

• Use a good quality salmon. The fresher your fish, the better it will taste. If you’re able to buy your salmon from a local fishmonger or farmer’s market, even better!
• Don’t overcook it or undercook it. You don’t want to serve up rubbery fish that tastes like cardboard because you’ve been too aggressive with your cooking times–nor do you want something so raw that people get sick when they eat it (or at least I hope not). We recommend cooking your fillets at 450 degrees Fahrenheit until they reach an internal temperature of 135 degrees Fahrenheit; this will give them time enough on their own without drying out while also ensuring that they’re safe for consumption by those with weaker stomachs than yours truly.* Do not use too much oil when pan-frying or grilling.* Be careful: hot pans can burn food very quickly if left unattended

First, use good, fresh salmon.

First, use good, fresh salmon. You can tell if it’s going to be good by looking at it–if the fishmonger has a decent reputation and sells high-quality produce, then chances are they’re selling you good salmon as well. If you’re buying directly from a fisherman or other source, ask them about their practices for handling the fish before buying it.

If there is any doubt about whether or not your salmon is fresh enough (it should look pinkish and moist), then don’t buy it! It’s better to err on the side of caution than risk getting sick from eating spoiled seafood at home later on down the line when cooking with 450 F degrees doesn’t kill all bacteria present within food products like bacon do

Next, you need to know how long to cook it.

Now that you know how to cook salmon, it’s time to figure out how long it will take. The cooking time depends on the thickness of your fillet and how well done you want it. If you are grilling or baking a thick cut of salmon, this can take up to 30 minutes depending on its size. If you’re using thin steaks or fillets then they should be done in 20 minutes or less!

If there’s one thing we learned from our research (and years of cooking experience), it’s that people really love their fish well done–so if this is what suits your fancy then go for it! Just keep in mind that overcooking will dry out those tender flakes even more than usual so make sure not too let them sit over hot coals too long before serving up some delicious bites at dinner tonight!

You can check the temperature of your salmon by using an instant-read thermometer or by cutting into the meat with a knife (another reason to buy fresh).

You can check the temperature of your salmon by using an instant-read thermometer or by cutting into the meat with a knife (another reason to buy fresh).

If you’re using an instant-read thermometer, insert it into the thickest part of your fillet and wait until it reads 125 degrees Fahrenheit. If you don’t have one handy, try cutting into some raw salmon: if it’s pinkish and translucent in color throughout, it’s still rare; if there are white streaks throughout and no trace of redness anywhere else on the fish, then it’s medium rare; if there are large chunks that look grayish or white on top but still have some red underneath them here or there–that means those parts are medium well done!

Salmon is delicious and nutritious when cooked properly.

Salmon is delicious and nutritious when cooked properly. It’s a good source of protein, omega-3 fatty acids and other nutrients that are good for your heart and brain health.

When you buy salmon at the store it should smell fresh, not fishy or stale. If there is any liquid in the package it should be clear, not cloudy or bloody looking at all! The flesh should be firm but not hard to touch or feel through the skin/skin texture; if so then it has been frozen too long (or was previously frozen) which makes them dry out quicker when cooked – this isn’t necessarily bad since they’ll still taste good but won’t have as much moisture content as desired…

Conclusion

Now you know how long to cook salmon at 450 degrees. It’s important to use fresh, high-quality fish and check the temperature with a thermometer. But if all goes well, the end result will be delicious!