How To Cook Salmon
Salmon is one of the most versatile fish you can cook — rich, buttery and forgiving enough for beginners, yet impressive enough for a dinner table. This complete guide covers salmon fillets, portions and whole sides, with oven, pan, air fryer, grill and poaching methods, reliable cooking times, the correct internal temperature, crisp-skin tips and serving ideas.
It’s written with real fishmonger advice, so you’ll know what quality to look for, whether to keep the skin on, how to avoid dry salmon, and which cooking method suits the cut you have.
Start with the right fish
Choosing The Best Salmon
Good salmon should look moist and vibrant, smell clean and have firm flesh. The cut matters too: fillets, portions and whole sides each suit slightly different methods.
What to look for
Fresh salmon should have firm, glossy flesh, a vivid natural colour, clean white fat lines and a mild sea smell. Avoid dull, dry edges, gaping flesh or a strong fishy odour.
Skin-on or skinless?
Skin-on salmon is ideal for pan-frying, grilling and air frying because the skin protects the flesh and can turn crisp. Skinless portions are convenient for baking, poaching and recipes with sauces.
How much to buy
Allow around 150–200g per adult. A 1kg whole side usually serves five to six people, depending on the other dishes being served.
Ask for the right preparation
We can portion a whole side, remove pin bones, leave the skin on or take it off. Tell us how you plan to cook it and we’ll prepare the most suitable cut.
Before you cook
Preparing Salmon
A few small preparation steps make a big difference, especially when you want moist flesh and crisp skin.
Check for pin bones
Run your fingertips gently along the centre of the flesh. Remove any pin bones with clean tweezers, pulling in the same direction they point so the flesh stays neat.
Pat it completely dry
Use kitchen paper to dry the salmon, especially the skin. Moisture prevents browning and crisping, so this step is essential for pan, grill and air-fryer methods.
Bring it closer to room temperature
Take salmon out of the fridge about 15 minutes before cooking. This helps it cook more evenly without leaving the centre cold or the outside dry.
Season simply
Salt, black pepper, olive oil and lemon are enough. Add garlic, dill, parsley, thyme, paprika, honey or mustard depending on the style you want.
Choose the right method
Use the oven for easy, even cooking; the pan for crisp skin; the air fryer for speed; the grill or BBQ for smoky flavour; and poaching for the softest, most delicate result.
Every method
Five Ways To Cook Salmon
Salmon works beautifully with several methods. Choose according to the cut you have, the texture you want and how much time you have.
Oven-Baked Salmon
Heat the oven to 200°C/400°F. Place portions on a lined tray, season and bake for around 10–14 minutes depending on thickness. A whole side usually takes 18–25 minutes. Remove it while the centre is still slightly translucent for a moist finish.
Pan-Fried Salmon
Heat a little oil over medium-high heat. Place the salmon skin-side down and press gently for the first 20–30 seconds. Cook for 5–7 minutes without moving, then turn and cook the flesh side for another 1–3 minutes.
Air-Fryer Salmon
Set the air fryer to 190°C/375°F. Lightly oil and season the salmon, then cook for 7–10 minutes depending on thickness. Skin-on portions usually do not need turning.
Grilled or BBQ Salmon
Oil the grill bars and the fish well. Cook skin-side down over medium heat for 5–7 minutes, then turn carefully for 1–3 minutes. A cedar plank or foil tray is useful for a whole side.
Poached Salmon
Gently simmer water, stock or milk with lemon and herbs. Add the salmon and keep the liquid just below a boil. Portions usually take 8–12 minutes. This produces especially tender salmon and works well for salads and cold platters.
Get the timing right
Salmon Cooking Times
Thickness matters more than weight. Use these times as a practical guide and check the centre rather than relying on the clock alone.
| Cut | Temperature | Approx. cooking time |
|---|---|---|
| Individual fillet or portion, oven | 200°C / 400°F | 10–14 minutes |
| Whole salmon side, oven | 190–200°C / 375–400°F | 18–25 minutes |
| Skin-on portion, pan | Medium-high heat | 6–10 minutes total |
| Individual portion, air fryer | 190°C / 375°F | 7–10 minutes |
| Individual portion, poached | Gentle simmer | 8–12 minutes |
Internal Temperature
For a fully cooked result, the thickest part should reach 63°C / 145°F. Many people prefer salmon slightly softer in the centre, but children, pregnant people, older adults and anyone with a weakened immune system should have it cooked thoroughly. The flesh should separate easily into large flakes and look moist rather than chalky.
Avoid these
Common Mistakes
Salmon is forgiving, but a few common errors can still leave it dry, pale or stuck to the pan.
Overcooking
Salmon dries quickly once the proteins tighten. Remove it as soon as the centre is just cooked and let residual heat finish the job.
Starting with wet skin
Wet skin sticks and steams. Pat it thoroughly dry before seasoning and cooking.
Moving it too soon
When pan-frying, leave the salmon alone until the skin releases naturally. Moving it too early can tear the skin.
Using heat that is too fierce
Very high heat can burn the outside before the centre is ready. Medium to medium-high heat gives better control.
Forgetting the pin bones
A quick fingertip check before cooking prevents an unpleasant surprise at the table.
Heavy seasoning too early
Very salty marinades can draw moisture from the fish. For most methods, season shortly before cooking.
Bring it to the table
Serving Suggestions
Salmon can go light and fresh, rich and comforting, or sweet and spicy depending on the seasoning.
Lemon, dill & potatoes
Serve with baby potatoes, dill, lemon and a spoonful of yoghurt or crème fraîche for a clean, classic plate.
One-tray dinner
Bake a whole side with asparagus, cherry tomatoes, peppers or tenderstem broccoli for an easy family meal.
Asian-style
Glaze with soy, ginger, garlic and honey, then serve with rice, greens and sesame.
Cold leftovers
Flake chilled salmon into salads, sandwiches, pasta or fishcakes. It is often better cold than heavily reheated.
Storage, Leftovers & Nutrition
Storage: keep fresh salmon on the coldest shelf of the fridge and cook within one to two days. Freeze it on the day of delivery if you are not using it immediately, then defrost slowly in the fridge.
Leftovers: cooked salmon keeps refrigerated for up to two days. Eat it cold, or warm it very gently so it does not dry out.
Nutrition: salmon is rich in high-quality protein and omega-3 fatty acids and also provides vitamin D, vitamin B12 and selenium.
Cook with confidence
Keep the preparation simple, use moderate heat and stop cooking before the salmon turns dry.
Good to know
Frequently Asked Questions
For the easiest method, bake salmon at 200°C/400°F. For crisp skin, pan-fry it skin-side down. Air frying is quickest, grilling adds smoky flavour, and poaching gives the softest texture.
Individual portions usually take 10–14 minutes at 200°C/400°F. A whole side generally takes 18–25 minutes depending on thickness.
For a fully cooked result, the thickest part should reach 63°C / 145°F. The flesh should separate into large moist flakes.
Skin-on salmon is excellent for pan-frying, grilling and air frying because the skin protects the flesh and can become crisp. Skinless salmon is convenient for oven dishes, poaching and sauces.
Pat the skin completely dry, season shortly before cooking, use a hot pan with a little oil, place the salmon skin-side down and leave it undisturbed until the skin releases naturally.
You can, but the result is usually better when it is fully defrosted in the fridge first. Defrosting gives more even cooking and better browning.
Press the thickest part gently with a fork. It should separate into large flakes and still look moist in the centre. Chalky, tight flesh usually means it has gone too far.
Keep it covered on the coldest shelf of the fridge and use it within one to two days, or freeze it on the day of delivery.
Yes. Salmon provides high-quality protein, omega-3 fatty acids, vitamin D, vitamin B12 and selenium as part of a balanced diet.
Start with great fish
Order Fresh Salmon
Great salmon begins with a properly fresh cut. Ours is hand-picked at Billingsgate Market, portioned or prepared exactly how you like, then delivered fresh across London and surrounding areas. Join our WhatsApp community to order this week’s catch.
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