Overcooking salmon leads to a dry, tough texture. – To avoid this, cook until the internal temperature reaches 145°F (63°C) and the fish is just opaque.
Not patting salmon dry prevents a proper sear. – Moisture on the surface causes steaming, so always pat the fish dry with paper towels before cooking.
Cooking at the wrong temperature results in uneven cooking. – Use medium heat to ensure the salmon cooks evenly without burning or undercooking.
Using the wrong pan can cause the salmon to stick.Opt for a non-stick or well-seasoned pan to ensure the salmon releases easily.
Under-seasoning results in bland, unflavorful salmon. – Be generous with salt, pepper, and herbs to enhance the fish's natural flavors.
Cooking with the skin side up leads to sticking and tearing. – Always start skin-side down for a crispy skin and easier flipping.
Not letting salmon rest leads to loss of juices and dryness. – Allow the salmon to rest for a few minutes after cooking to retain moisture.
Removing the skin before cooking makes the salmon dry out. – The skin acts as a barrier to keep the fish moist during cooking; remove it afterward if desired.