Salmon is a delicious and healthy fish that can be cooked in a variety of ways. One key to successfully preparing salmon is knowing when it’s done cooking based on its color. A salmon that is cooked correctly will have an opaque pinkish/white color on the outside and a translucent pink color on the inside. This can be tricky to discern, as there are many variables that can affect the final color of the salmon – such as cooking method, temperature, and time. Here’s what you need to know about differentiating between cooked and undercooked salmon.
When you cook salmon, it should have an opaque pinkish/white color on the outside. Depending on the cooking method, this may be more white or more brown. The inside should be slightly translucent pink in color – if it’s sill dark pink, it needs to be cooked longer. If the salmon has an opaque center, it’s likely overcooked.
To test if your salmon is done cooking, gently press down on the top of the fillet with a fork or your finger – if it flakes easily along the white lines that run across the fillet (strips of fish fat), then it’s finished cooking and ready to come off of the heat! Cooked salmon should be between 110°F and 140°F for optimal flavor and texture.
By following these tips for determining when your salmon is done cooking based on its color, you can ensure that you always have perfectly cooked salmon that’s both flavorful and safe to eat!
Checking if Salmon is Cooked All the Way
To tell if salmon is cooked all the way, you should look for a few key signs. The salmon should be opaque in color, and should no longer be translucent. Additionally, when you press down on the top of the fillet with a fork or your finger, it should flake easily along the white lines running across the fillet (the strips of fish fat). If these criteria are met, your salmon has finished cooking and can be taken off of the heat.
Source: epicurious.com
Is White Salmon Cooked?
No, salmon is not necessarily cooked if it is white. Depending on the cooking method, it could still be undercooked if it appears to be completely white. To ensure that the salmon is properly cooked, use a food thermometer to check that the internal temperature has reached at least 140°F. The outside of the salmon should also have an opaque pinkish/white color, while the inside should be a translucent pink color. If the salmon still appears dark pink on the outside, then it needs to cook longer.
The Safety of Eating Salmon Pink
Yes, it is perfectly safe to eat salmon that is slightly pink in the center. Salmon should be cooked to an internal temperature of 145°F and should have an opaque, white, beige, or brown exterior depending on the cooking method used. A slightly translucent pink color in the center indicates that the salmon is cooked through but not overcooked.
Risks of Eating Undercooked Salmon
If you eat slightly undercooked salmon, you may be at risk of becoming infected with the intestinal parasite Diphyllobothrium nihonkaiense, also known as the Japanese broad tapeworm. This parasite can be contracted from eating raw or undercooked fish, especially salmon. The parasite can remain in your intestines for up to 25 years and can cause abdominal discomfort and weight loss. In some cases, it can even lead to anemia due to an iron deficiency. The most effective way to prevent infection is to make sure that any fish you eat is thoroughly cooked before consuming it.
The Color of Cooked Salmon
When salmon is cooked correctly, the outer layer should be an opaque pinkish white color and the inner layer should be a translucent pink. If your fillet is still dark pink on the outside, it needs to cook more. If it has turned light, opaque pink on the inside, it has been overcooked.
Source: onceuponachef.com
The Reason Behind White Salmon After Cooking
When salmon is cooked, the muscle fibers in the fish contract, squeezing out some of the proteins inside. One of those proteins is albumin, which is a type of protein that is naturally found in salmon and other fish. As the albumin coagulates during the cooking process, it turns from its natural pink color to a white or off-white color. This transformation is simply a result of heat and time, and does not indicate any change in the quality of the fish.
The Reason Behind the Color of Salmon
Your salmon is white because White-fleshed king salmon do not contain the genetic ability to metabolize carotene, which is a natural pigment found in many fish and crustaceans. This means that the carotene isn’t stored in their muscle cells and therefore the salmon’s flesh does not take on a pink or orange hue. Instead, the marbled look of the flesh comes from its limited ability to metabolize carotene, resulting in a white coloration.
Reasons Why Salmon May Not Be Pink
Your salmon may not be pink because it isn’t getting enough carotenoids in its diet. Carotenoids are naturally occurring compounds found in shrimp and krill, which are commonly used to feed farmed salmon. Without these carotenoids, farmed salmon’s flesh can look grey or beige instead of the characteristic pink or red color. If you have purchased farmed salmon, it is likely that the fish has not been exposed to the right type of diet necessary for a pink hue.
The Color to Avoid When Eating Salmon
You should avoid any salmon that looks grayish or dull. Salmon should be a bright pink, rosy, or slightly orange color. Grayish salmon is not safe to eat and can cause serious illnesses. Even if you cook and store your salmon, it can still be dangerous if it is discolored.
Source: reservation.newseasonsmarket.com
Cooking Time for Salmon
To cook salmon, preheat your oven to 400 degrees F. Depending on the size of your fillet, bake the salmon for 11 to 14 minutes for 6-ounce fillets or 15 to 18 minutes for a single side. To ensure that your salmon is cooked through, insert an instant read thermometer into the thickest part of the fish and make sure it registers 135 degrees F. Once you’ve done that, remove the salmon from the oven and let it rest for 5 minutes before serving.
The Color of Real Salmon
Real salmon is naturally pink due to their diet, which includes astaxanthin, a reddish-orange compound found in krill and shrimp. Farm-raised salmon, however, do not get their pink color from their diet and instead have a naturally gray hue. The pink coloring of farm-raised salmon is added through the food they are given.
Conclusion
In conclusion, cooked salmon should have an opaque pinkish/white color on the outside and a translucent pink color on the inside. If it is sill a dark pink color on the outside, it should be cooked longer. The center of the salmon should still be slightly translucent pink, not opaque. To check if the salmon is done cooking, gently press down on the top of the fillet with a fork or your finger; if the flesh of the salmon flakes easily along the white lines that run across the fillet, it’s finished cooking. Cooked salmon should be between 110°F and 140°F.
