Whether you pan-sear, bake, grill, or air-fry, the target temperature stays the same. On the grill, aim for medium-high heat and flip after four minutes. Check the temp at the thickest part of the fillet.
For baking, try a low and slow approach at 275°F (135°C). It takes longer—about 20 to 25 minutes—but the texture becomes impossibly tender, like a warm cloud of fishy happiness.
Air fryer fans, I see you. Preheat to 375°F (190°C) and cook for 7 to 9 minutes. The exterior gets crispy, while the inside stays perfectly moist. Check the temp and thank me later.
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Salmon Temperature Serious Eats at Tracy Swiderski blog
The color test (for emergencies)
Forgot your thermometer? No judgment. Use your eyes and a fork. Perfect salmon should look translucent in the center, not opaque all the way through. The flakes should separate easily but still hold together.
If it looks like a white, crumbly mess, you’ve overshot. Learn from the experience, pour yourself a drink, and order takeout.
