Look for an opaque centre
Raw salmon is translucent; cooked flesh becomes opaque and separates into moist flakes when gently pressed. Avoid waiting until it is dry and chalky.
Check the thickest spot
Insert a clean thermometer into the thickest part of the fillet, away from the pan or tray. Cooking time varies with thickness, starting temperature and equipment.
Rest briefly
A short rest helps the juices settle. For a shared meal, use current official food-safety advice and be especially careful when cooking for people at higher risk.
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