The cooking time for a piece of salmon can vary depending on several factors, including the thickness of the fish, the cooking method, and the desired level of doneness. Here are some general guidelines for cooking salmon:
Oven-Baking: Preheat the oven to 425°F (220°C). Place the salmon on a baking sheet lined with parchment paper or foil. Bake for about 12-15 minutes per inch of thickness. The internal temperature should reach 145°F (63°C) when measured at the thickest part of the salmon.
Pan-Searing: Heat a skillet or frying pan over medium-high heat. Add a little oil to the pan and place the salmon skin-side down. Cook for about 4-5 minutes per side, depending on the thickness of the salmon. The internal temperature should reach 145°F (63°C) for medium doneness.
Grilling: Preheat the grill to medium-high heat. Oil the grates to prevent sticking. Place the salmon on the grill, skin-side down. Grill for about 4-6 minutes per side, depending on the thickness. Again, the internal temperature should reach 145°F (63°C).
It's important to note that these are general guidelines, and cooking times can vary based on the specific thickness of the salmon fillet and individual preferences for doneness. The best way to determine if the salmon is cooked to your liking is to use a meat thermometer to check the internal temperature.
Remember that salmon can continue cooking after it's been removed from the heat source due to residual heat, so it's a good practice to remove it just before it reaches the desired doneness. This allows the fish to rest for a few minutes, during which it will continue cooking and reach the ideal temperature.
Keep in mind that the cooking times provided above are for fresh salmon. If you're cooking frozen salmon, it may take slightly longer to cook. Always refer to the specific cooking instructions provided with the salmon or adjust the cooking time based on the visual and internal temperature cues.