Salmon, like any other seafood, can easily be overcooked. At what temperature do you cook salmon without over or undercooking it? Everyone has their own degree which is natural since everyone has their unique palate. This is my preferred, tried and trusted, temperature to cook salmon.
I find the best temperature to bake salmon is 425 degrees Fahrenheit for 20 minutes. I like the outside to be slightly crisp and the inside soft and delicately flaky. If you’re working with a thicker piece of salmon, try baking it at 400 for an additional 5-10 minutes depending on thickness. Some people opt for broiling the salmon at 500 degrees or slowly cooking it at 350, but I go for 425 because there are few things I love more than crispy salmon skin and cooking it at a higher temperature rears a flavor similar to searing. It just…I don’t know…brands it with those delicious aromatics that you toss it in before baking. But, to each his own.
What’s on my plate tonight?
Baked salmon, garlic couscous and steamed Brussels sprouts and carrots lightly tossed in olive oil, salt and pepper. Aromatics for the salmon are dill, garlic, lemon zest, crushed chili, salt, and freshly ground black pepper. Served with a a cool glass of Pinot Grigio.