Salvaging Undercooked Salmon: A Step-by-Step Guide

Salmon is one of the most popular and versatile fish options. When properly cooked, salmon is moist, flaky and full of flavor However, nothing is more disappointing than realizing your beautiful salmon fillet is undercooked

While you may be tempted to throw it out, don’t give up on undercooked salmon just yet! With a little effort, you can salvage that salmon and turn it into a delicious meal. Follow this step-by-step guide to learn useful tricks for fixing undercooked salmon

How to Tell if Salmon is Undercooked

Before attempting to remedy the situation, you need to confirm the salmon is actually undercooked Here are some telltale signs

• Translucent or jelly-like appearance, especially in the thickest part
• Raw, mushy texture when poked with a fork
• Darker reddish color rather than light pink
• Lack of defined flakes that separate easily
• Strong “fishy” odor

If your salmon shows any of these characteristics, it’s likely undercooked and unsafe to eat without further cooking.

Should You Eat Undercooked Salmon?

While you can eat salmon raw when it’s very fresh and sushi grade, regular undercooked salmon poses some health risks. Salmon may contain harmful bacteria, parasites or environmental toxins if not fully cooked to an internal temperature of 145°F.

Consuming undercooked salmon can potentially lead to food poisoning or infections. Symptoms may include nausea, vomiting, diarrhea, abdominal cramps, fever, and extreme dehydration.

The risks are greatest for those with compromised immune systems such as young children, pregnant women, elderly and sick individuals. But even for healthy adults, it’s better to be safe than sorry and properly cook salmon to eliminate risks.

Tips for Fixing Undercooked Salmon

If your salmon is slightly undercooked, don’t fret! With a few simple techniques, you can still rescue that salmon and convert it into a delicious meal. Here are some handy tips:

Return Undercooked Salmon to Heat Source

The easiest fix is to put the undercooked salmon back into the oven, grill or pan to cook it longer. Monitor it closely and frequently check the inner temperature with a meat thermometer until it reaches 145°F. This ensures any potentially harmful bacteria are killed.

Cut Salmon into Smaller Portions

Cutting the salmon into smaller, evenly-sized portions helps it cook faster when returned to heat. Smaller pieces heat through quicker to reach safe doneness.

Adjust Cooking Temperature and Time

If pan-frying or baking, increase the heat slightly higher than original recipe. Cook for 2-3 minutes longer until salmon flakes apart easily and loses any translucent sheen.

Use Moist Heat Methods

Poaching, steaming or microwaving uses moist heat that brings undercooked salmon up to temperature rapidly. Poach for 3-4 minutes, steam for 5 minutes, or microwave just until opaque.

Sear Exterior to Lock in Moisture

Searing the exterior helps prevent moisture loss when re-cooking. Use high heat to quickly brown the outer layer before bringing up interior temperature.

Add Moisture to Prevent Drying

Undercooked salmon can dry out when cooked twice. Prevent this by sprinkling with lemon juice, brushing with oil or glazing with teriyaki sauce before reheating.

Flake and Sauté Small Bits

Flake undercooked portions into bite-size bits then sauté in hot pan just until cooked through. Toss with butter, herbs and salt to boost flavor.

Use as Filling for Salmon Cakes or Salmon Burgers

Chop or mince undercooked salmon then combine with binding ingredients like eggs, breadcrumbs and seasoning to make tasty salmon patties. Cook patties until they reach safe temperature.

Make Salmon Salad, Dip or Spread

Flake undercooked salmon into a bowl. Add lemon juice and mayo or Greek yogurt. Mix in herbs, capers, onions or pickles. Use as a salad, sandwich filling, dip or spread.

Cook Under Low Broiler

Place undercooked salmon under hot broiler 3-4 inches from heat, skin-side up if skin is still on. Broil for just 1-3 minutes until no longer translucent.

Best Cooking Methods for Salmon

Now that you’ve rescued this batch of undercooked salmon, learn how to properly cook it next time. Here are foolproof methods:

• Pan-sear: Cook skin-side down first. Use high heat to get crispy skin. Flip when opaque and cook 2-3 minutes.

• Bake: Place salmon fillets on parchment-lined pan. Bake at 400°F for 11-15 minutes depending on thickness.

• Grill: Oil grates well. Grill skin-side down first. Flip after 5-6 minutes. Cook until flaky.

• Poach: Bring liquid to a bare simmer. Cook fillets immersed in liquid for 5-10 minutes.

• Microwave: Arrange in microwave-safe dish, cover with vented plastic wrap. Microwave on 50% power for 3-5 minutes.

• Sous vide: Seal seasoned salmon in bags. Cook at 130°F for 15-30 minutes until just cooked through.

Handling Leftover Salmon Safely

Be diligent about storage and reheating with any leftover cooked salmon:

• Refrigerate leftovers within 2 hours of cooking. Toss if left out too long.

• Store cooked salmon in shallow airtight containers up to 3 days.

• Freeze for longer storage. Defrost in fridge before reusing.

• Only reheat thawed salmon once. Discard any twice-cooked salmon.

• Bring all leftovers like sauces or gravies to a full boil before serving.

With some strategic maneuvers and safe handling, you can rescue undercooked salmon and transform it into tasty new dishes. Don’t be afraid to get creative with versatile leftover salmon – toss it in pastas, fold into omelets, top salads, blend into dips or whip up salmon croquettes. Just be sure to handle it safely. Follow these handy tips and you’ll be a salmon-saving master in no time!