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Cooking salmon on the stove allows for better control over the temperature and cooking time, resulting in a crispier exterior. Meanwhile, baking in the oven can cook the salmon evenly and infuse it with additional flavors from seasonings and marinades.
Should you cook the salmon in the oven or on the stove for the showiest, tastiest results? Common ways to cook salmon in the oven are baking and broiling. Baking makes it tender and buttery, and broiling gives it a rich flavor and crisp layer.
Cooking salmon in the oven is great for larger fillets and allows for a crispy skin, while cooking on the stove can be quick and convenient for smaller portions. It is important to ensure the salmon reaches a safe internal temperature of 145°F regardless of the cooking method used.
When cooking salmon in the oven or on the grill, buying one large piece of fish works well. But when pan-searing on the stovetop, opt for individual fillets. One 6- to 8-ounce fillet per person is a good amount.
The two easiest and most common ways of cooking salmon are in the oven on a sheet tray at 425°F and on the stovetop with a little oil. But what if I really wanted to reproduce the salmon I loved so much in Alaska? Which method provides the most return in the form of buttery, moist salmon, with the least chance of overcooking?
Is Salmon Better in the Oven or on the Stove? When it comes to cooking salmon, there are two popular methods – oven and stove. Both methods have their own advantages and disadvantages, and choosing the right one can make a big difference in the taste and texture of your salmon.
Place the salmon skin-side down on a parchment-lined baking sheet. Roast it in a 275°F oven for nine to 11 minutes, depending on the thickness of the filet, until it reaches an internal temperature of around 125°F for medium-rare. If the salmon still appears translucent, return it to the oven for another 3 to 5 minutes, or until it is opaque.