All 68 dishes / Salmon fillet
Three things decide it, and none of them is on the clock. Answer them and the time below is yours.
Skin down for most of the cook. It protects the flesh and crisps while it does.
Serve now. It carries on cooking on the plate.
Served translucent, salmon is below the 63°C / 145°F food-safety figure. Commercially frozen fish has had any parasites killed by the freezing, which is why restaurants serve it pink — fish that has never been frozen is the one to cook through.
| How thick is the fillet? | Skin on? | How do you want the centre? | Time |
|---|---|---|---|
| Tail end / thin | Skin on | Just translucent | 4:00 |
| Tail end / thin | Skin on | Medium | 5:00 |
| Tail end / thin | Skin on | Cooked through | 6:15 |
| Tail end / thin | Skinless | Just translucent | 3:40 |
| Tail end / thin | Skinless | Medium | 4:35 |
| Tail end / thin | Skinless | Cooked through | 5:45 |
| Medium | Skin on | Just translucent | 6:30 |
| Medium | Skin on | Medium | 8:00 |
| Medium | Skin on | Cooked through | 10:00 |
| Medium | Skinless | Just translucent | 5:45 |
| Medium | Skinless | Medium | 7:15 |
| Medium | Skinless | Cooked through | 9:00 |
| Thick centre cut | Skin on | Just translucent | 8:45 |
| Thick centre cut | Skin on | Medium | 10:45 |
| Thick centre cut | Skin on | Cooked through | 13:30 |
| Thick centre cut | Skinless | Just translucent | 7:45 |
| Thick centre cut | Skinless | Medium | 9:45 |
| Thick centre cut | Skinless | Cooked through | 12:15 |
The timer above is the same arithmetic Kitchen Sense runs. The part a web page cannot do is the next bit: you say whether it came out right, and the next one is closer. Free, 68 dishes, no account.