I’ve gotten really into salmon in the past few months but for some reason, I always mess up the cooking process. The first time I made it, I baked it in the oven at 375F for 17 minutes and it came out perfectly. The second time I did it this way it came out fine but after that it started coming out undercooked so I increased the temperature to 400F and baked it for 15-20 minutes a few times but each time, it would go from underdone to overdone and dry. I’ve tried increasing and decreasing time and temperature but it was always just slightly off.
A month ago, I was trying out a new recipe that required pan frying the salmon. I did 3-4 minutes on each side and it came out perfectly. It was quick and easy so I’ve been pan frying instead of baking it. The first couple of times it was really tender and the texture was great, but the last few times I made it, I had the same issue I had with baking it.
The first time it was a thicker cut of salmon so I didn’t think much of it, but the last few times were with the cut I’m used to and it still went badly. I’ve tried cooking it skin side up or down first and that didn’t seem to change anything. I also tried covering the pan with a lid which made the salmon even drier. I usually marinade my salmon with butter, lemon juice, and spices, I fry it with butter or oil, and I bake it on a light colored metal baking pan.
Am I doing something wrong? Is there a fool proof way to do it that I’m missing?
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