It’s easy to make salmon, but hard to get it just right, whether it’s lox or smoked. The good news is that you can make salmon at home that tastes like it came from a restaurant, even if you don’t have restaurant-quality cookware or think you’re a restaurant-quality cook.
Yes, whether you pan-sear, grill, or bake a perfect piece of salmon, you will need to use the right method to get that beautiful crispy skin. And the right amount of time and heat will be needed to make the buttery, melt-in-your-mouth texture that makes this fatty fish so tasty. But, equally as important, it will also require just the right prep to get it there.
Salmon doesn’t need to be prepared in a certain way before it is cooked. Most recipes only say to season the fish. Some people will leave it out on the counter to warm up, while others will just take it from the fridge, pat it dry, and cook it. But if you want restaurant-quality salmon at home, theres a better way to prepare your fish. All you need is a plate, the fridge, and an hour of your time.
As a home cook who likes seafood, I’ve cooked a lot of salmon fillets over the years. I’ve tried just about every way to prepare food, from baking to pan-searing to grilling. Through trial and error, I’ve learned that salmon should have crispy, browned skin and soft, flaky meat that almost melts in your mouth.
Achieving this restaurant-quality salmon requires care not only in how you cook the fish, but also in how you prep it beforehand. One of the most debated prep steps is whether or not you should bring the salmon to room temperature before cooking.
Some people swear letting it sit out for 10-20 minutes leads to more even cooking. Others argue keeping it chilled until cooking is safer and makes no difference In this article, I’ll share my research on both schools of thought You can decide for yourself whether salmon should reach room temp before hitting the heat.
The Case for Room Temperature Salmon
Here are the main arguments in favor of letting your salmon filets come to room temperature before cooking:
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More Even Cooking—Fish that is at room temperature should cook more evenly, with the cold center taking less time to heat through.
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Better Searing – A warmer surface may allow for superior browning and crisping of the top/skin when searing,
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Lower Total Cooking Time—If you start with food at room temperature, it may take a few minutes less to cook everything.
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Better Texture – Some claim warmer fish leads to a superior tender, buttery texture.
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Enhanced Flavor – Room temp may enable seasonings to penetrate deeper into the meat.
At first glance, these seem like compelling reasons to let your salmon sit out before cooking. Proponents of room temp fish point out that many restaurant chefs allow proteins to come to room temp before hitting the grill or pan. So it must be beneficial, right?
The Case Against Room Temp Salmon
However, the other side of the debate has some valid points as well:
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Food Safety – Cold fish is less prone to bacterial growth than room temp.
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No Proof – Little evidence shows room temp salmon cooks more evenly.
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Quick Cooking Time – Salmon fillets cook fast anyway, even from cold.
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No Texture/Flavor Difference – Room temp doesn’t noticeably improve texture or flavor.
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Uneven Thickness – Thinner and thicker parts will still cook unevenly.
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Short Window – It only takes the center 20-30 mins to warm up a few degrees.
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Use Proper Techniques – Good cooking practices matter more than starting temp.
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Rapid Spoilage – Fish left out too long breeds harmful bacteria quickly.
Clearly, there are two very different viewpoints on how to prep salmon for cooking. So what’s the verdict?
The Research on Room Temperature Fish
To settle this debate once and for all, I dug into the scientific research on room temperature fish:
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Food safety experts overwhelmingly recommend keeping fish chilled right up until cooking to prevent bacteria growth.
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Tests show the center of a salmon filet only warms 3-5°F in 15-30 mins out of the fridge.
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Cook time is reduced by just 1-3 minutes starting at room temp.
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Starting temp does not impact texture or moisture when using proper cooking methods.
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Flavor and texture are more affected by freshness of fish rather than temp.
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Uneven sizes/thicknesses will still cook unevenly regardless of starting temp.
The Verdict: Skip Room Temp for Salmon
Based on my research, food safety and quality are not improved enough by letting salmon reach room temp before cooking.
The risks of bacteria growth on fish left out too long seem to outweigh any small benefits. Therefore, I cannot recommend leaving your salmon fillets out at room temperature prior to cooking.
For the highest quality, safest meal, keep salmon chilled until ready to cook. Then use proper techniques like a hot pan, addition of fat, flipping, and regulated heat to achieve even, thorough cooking regardless of the starting temperature.
Frequently Asked Questions about Room Temp Salmon
Still have some lingering questions about the room temp salmon debate? Here are answers to some common FAQs:
Is it dangerous for fish to be left at room temp?
Yes. Fish is highly perishable and bacteria grows rapidly when left out at room temperature for too long.
How long can salmon safely stay out at room temp?
Only 15-30 minutes max. Any longer increases risk of spoilage.
Should I thaw frozen salmon before cooking?
Yes, thaw in the refrigerator overnight before cooking for safety.
What about just running cold salmon under water?
No, this makes fish prone to bacteria growth. Thaw in fridge only.
Will cold salmon cook more slowly?
Only by 1-3 extra minutes. Use a meat thermometer for doneness.
Does room temp fish absorb marinades better?
No, temperature does not impact marinade absorption.
What’s the best way to crisp the salmon skin?
Start skin-side down in a hot pan. Weigh fillet down as it cooks.
How can I tell if my salmon is fully cooked?
It should flake easily with a fork and be opaque throughout, not translucent.
Is it safe to eat rare or raw salmon?
No, salmon should always be cooked to at least 125°F internally for food safety.
Best Practices for Cooking Salmon from Cold
Follow these tips for delicious, safe salmon without needing to take the fish to room temp first:
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Purchase fresh, sushi-grade salmon if consuming raw/undercooked.
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Thaw frozen salmon overnight in the fridge.
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Pat fish dry with paper towels before seasoning or searing.
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Use a hot pan and oil to achieve a good sear and crust.
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Flip the fish halfway through cooking for even browning.
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Cook to an internal temp of 125°F minimum for food safety.
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Allow fish to rest 5 minutes before serving for juicier results.
The Takeaway: Chill Salmon Until Ready to Cook
While the room temp debate continues, my verdict is to keep salmon chilled until ready to cook for optimal freshness and food safety.
With proper cooking techniques, you can achieve tender, flaky salmon with crispy skin straight from the fridge. Avoid taking risks with perishable fish by leaving it out too long before cooking.
What do you think? Are you team room temp, or do you always keep your salmon chilled until it hits the pan? Share your tips for the best cooked salmon below!
The key to restaurant-quality crispy skin
There’s one important step you need to take before you can start perfecting the cooking process. This will set up your fish for the perfect crispy skin, which is what we’re going for here since that’s what makes salmon fit for a restaurant.
The next time you cook salmon, put the skin-side up on a plate and leave it out in the fridge for at least an hour. Once your fish is properly chilled, season it to your liking, and then youre ready to cook. Instead of just patting the skin dry, putting the salmon in the fridge will dry it out more quickly. And the skin that is dryer will crisp up better. Your salmon can even be chilled overnight if you want to. To really seal the deal, salt the filets for a dry brine.
For ultimate crispy skin, try cooking your salmon using the cold pan method. To do this, put the filet skin-side down on some oil before you turn on the heat. Then, use a spatula to press the fish down while you heat the pan and let the skin get nice and brown.