Oven-roasting is the lazy genius method. Preheat to 425°F. Cook a 1-inch fillet for about 12-15 minutes. Check that internal temp.
Pan-searing gives you a crispy skin. Start skin-side down in a cold pan. Then crank the heat. Flip when the flesh turns opaque about halfway up. The internal temp will be about 120°F.
Grilling? That’s for the brave. Put it over direct heat. Flip once. Look for that 125°F target. Smoke makes everything better. Everything.
A Fun Fact to Impress Your Friends
Salmon is actually cold-blooded before it’s cooked. That means the temperature of your kitchen matters. A cold fillet from the fridge will cook slower than a room-temperature one.
Let your salmon sit out for 10-15 minutes before cooking. It will cook more evenly. You’ll avoid that tragic “raw center, burnt edges” situation. Science!
Also, wild salmon has less fat than farmed. It cooks faster. Keep an eye on it. It’s like the skinny friend who burns in the sun.
