My family recently started purchasing bags of wild caught salmon, which I pan fry. However, I am having difficulty getting the fish just right with a moisture to fully cooked ratio.
These salmon pieces are very thin, most of them are not much thicker than half an inch, and beyond the thickest part they get real thin.
My stovetop goes from 1 (low) to 9 (high) what setting would you cook the salmon on, and for how long on each side? I just made a piece on temp 4, three minutes on the skin side and 2 minutes on the inside, and it was raw right in the middle, so I gave it about another minute and a half.
I'm thinking of next time doing it on 5, three minutes on the skin and two minutes on the inside. What would you do?
These salmon pieces are very thin, most of them are not much thicker than half an inch, and beyond the thickest part they get real thin.
My stovetop goes from 1 (low) to 9 (high) what setting would you cook the salmon on, and for how long on each side? I just made a piece on temp 4, three minutes on the skin side and 2 minutes on the inside, and it was raw right in the middle, so I gave it about another minute and a half.
I'm thinking of next time doing it on 5, three minutes on the skin and two minutes on the inside. What would you do?
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