Ordering salmon at a restaurant can seem daunting, especially if you don’t eat fish often With different cooking methods and doneness levels, it’s understandable to feel unsure about how to order salmon cooked to your liking But having a basic understanding of salmon preparation will help you get it just right every time.
In this comprehensive guide, I’ll walk you through everything you need to know to order salmon cooked perfectly at a restaurant.
Overview of Salmon Doneness Levels
Salmon fillets can be cooked to various internal temperatures, measured in degrees Fahrenheit:
- Rare – 110°F
- Medium rare – 125°F
- Medium – 135°F
- Medium well – 145°F
- Well done – 155°F
These temperatures produce salmon with different textures and levels of pinkness:
- Rare salmon is cool, translucent, and silky.
- Medium rare salmon has a warm, reddish-pink center that is lightly firm.
- Medium salmon is hot and light pink all the way through but still moist.
- Medium well salmon has just a hint of pink and is firmer.
- Well done salmon is opaque and flaky throughout.
How to Order Salmon Based on Your Preference
Use these guidelines to order salmon cooked to your liking
If you like sushi or carpaccio:
- Request “rare” or “medium rare.” This keeps the tender texture with a cool, translucent center.
If you prefer salmon fully cooked but not dry:
- Ask for “medium doneness.” The salmon will be hot and moist all the way through but not chewy.
If you don’t like any raw-looking pinkness:
- Order “medium well” for just a hint of pink or “well done” for salmon that is opaque throughout. Keep in mind these methods make the salmon flake apart and dry out.
If you are unsure or want the chef’s recommendation:
- Ask for the salmon to be cooked “however the chef recommends” or “however is traditional.” A trained chef will know the right balance of rareness vs doneness.
If you have dietary restrictions:
- Specify “well done to 155°F” to ensure any bacteria or parasites are killed through sufficient cooking.
Don’t Use Steak Terminology
One common mistake is using steak terms like “rare” or “blue” when ordering salmon. Unlike beef, there are no standard terms for salmon doneness. Describing a precise temperature or level of pinkness avoids confusion. Vague terms like “not overcooked” can be interpreted differently by various chefs.
Consider the Salmon Type
While most salmon can be served from rare to well-done, keep these notes in mind:
- Wild salmon has more fat so it can be cooked rarer without drying out.
- Farmed salmon is leaner so likely benefits from medium or beyond to prevent chewiness.
- Fattier salmon like king and sockeye hold up better to rare cooking.
- Lean salmon like Atlantic can become tough if undercooked.
Special Considerations
Some individuals need to take extra care when eating undercooked salmon:
- Pregnant women, the elderly, and those with weakened immune systems should avoid rare salmon because of infection risks.
- People with fish allergies may react to salmon regardless of how well it’s cooked. Inform your server of any allergies.
- Salmon sashimi requires freezing first to kill parasites, so check if a restaurant follows this safety step.
Cooking Methods Impact Texture
Along with doneness, consider the cooking technique which affects moisture and flavor:
- Pan-seared – Quickly browned to develop a crispy exterior while keeping the interior moist.
- Baked – Slow roasted in the oven, retaining moisture and adding mild flavor.
- Grilled – Charred on a grill for smoky flavor and juicy texture.
- Broiled – Seared under high heat to caramelize the exterior.
- Poached – Gently simmered in liquid keeping the salmon very tender.
- Cured – Brined in a salt-sugar solution to season the salmon and lightly preserve it.
Helpful Tips for Ordering Salmon
Keep these tips in mind for salmon cooked to your liking:
- For best results, order salmon by precise temperature like “medium rare, 125°F.”
- Consider the salmon variety and oil content when deciding doneness. Fattier fish can be more rare.
- Request a cooking method like grilled or poached based on your texture preferences.
- For safety, those with special medical conditions should order salmon well-done.
- If you don’t have a strong preference, ask the chef to recommend the doneness.
- Avoid vague terms open to interpretation. Use exact descriptors for the level of pinkness and firmness desired.
- If your salmon arrives over- or undercooked, politely request a properly cooked replacement.
Frequently Asked Questions
Here are answers to common questions about ordering cooked salmon:
What temperature should I request for flaky, moist salmon?
For salmon that is cooked through but remains moist and tender, ask for medium, 135°F. This eliminates raw-looking pinkness but maintains plenty of moisture.
What if I’m not sure what doneness I prefer?
Tell your server you want the salmon cooked however the chef recommends. A well-trained chef will know the optimal preparation for each fish variety.
Is it safe to eat rare salmon?
Salmon that is quickly seared and served rare or medium-rare is generally safe for most people. However, those with compromised immunity should avoid undercooked salmon because of infection risks.
What if my salmon is under- or overcooked?
Politely point out the error and request a replacement salmon cooked to your preferences. At most restaurants, the kitchen will happily correct the issue if you are courteous.
Does the cooking method affect doneness?
Yes, quicker cooking methods like grilling or broiling will cook the salmon faster than slower techniques like poaching or baking. Let the server know if you need it cooked longer to achieve your desired doneness.
The Takeaway
With this thorough guide, you should now feel confident ordering salmon cooked exactly as you like it. Precise descriptors for temperature and doneness along with considering the type of salmon will ensure your fish arrives perfectly cooked according to your preferences. Don’t be afraid to kindly send back any salmon that comes out improperly cooked. Enjoy your ideal piece of fish!
Ways To Tell If Your Salmon Is Done
The first method is using the color and texture of the salmon to determine if it’s cooked thoroughly. Cooked salmon will change color from a raw deep reddish color to a lite pinkish color on the outside. Salmon will also become slightly more firm during the cooking process compared to its soft mushy texture in raw form. The flakiness of your salmon is also a good indicator of doneness. If the top of your salmon easily flakes apart then its done, if your salmon is not flaky and still has a reddish hue, it is still raw and needs more time cooking.
Checking the temperature of your salmon with a thermometer is the easiest and most precise way to tell if your salmon is cooked to your liking. Take any food-grade thermometer and insert it into the thickest part of your salmon. So, at what temp is salmon done? According to the FDA the recommended internal temperature for salmon is 145˚F which is slightly on the firm and well-done side. However, for those who like their salmon medium to medium should aim for an internal temperature of 125˚F to 140˚F.
This method is also a very common method especially when you don’t have a food thermometer at your disposal. The only thing you need for this method is a butter knife or sharp knife, which you will insert into the thickest part of the salmon for 3 seconds and immediately remove and press to your lower lip. If the temperature of the knife is warm to touch the salmon is done, if the knife is cold or lukewarm your salmon needs more cooking. It is important to remember with this method not to fully slice your salmon fillet or it will begin falling apart.
For all things Fresh Seafood, cooking inspiration, and more!
Salmon is one of the tastiest and healthiest fish species in the world and can be used in a number of different recipes. It is no secret that quality salmon will cost you, which is why some seafood lovers leave the salmon cooking to the professionals, to avoid ruining their salmon. The truth is cooking salmon is not only reserved for culinary trained chefs. Even those who know their way around the kitchen the least can serve up a beautiful salmon dish. Part of what makes salmon so easy to cook is the number of different methods it can be prepared, each ranging along the scale of difficulty. Such as pan-seared salmon which is very hands-on and requires a lot of attention, to more hands-off methods like over baked salmon which only requires herbs, spices and a pre-heated oven. Regardless of which method you choose to prepare your salmon, the key to making a tasty salmon dinner is knowing your salmon doneness, so that it’s not under or overcooked but cooked just right. This is where many people go wrong by prying a fork and knife into their salmon to check if the inside is cooked all the way, which often leads to butchering your salmon fillet if you check your salmon several times using this method. If you are guilty of this don’t worry, we’ve all done the fork knife check method before. Follow along with us as we provide the ultimate guide to cooking perfect salmon, including tips on how to determine if your salmon doneness is just right. Similar to a steak salmon can be cooked to varying degrees of wellness from medium-rare to well-done. Based on your preference there are several ways to achieve perfectly cooked salmon to your liking.