• Optional: Remove from the fridge 30 minutes before cooking to take the chill off and promote even cooking.
• Place on a work surface and pat dry with paper towels to remove excess moisture. Rub with the oil, salt and pepper on all sides.

What Temp to Cook Salmon on Grill

• Preheat the grill to 375 to 400°F.
• Oil the grill grates thoroughly to minimize sticking.
• Place the salmon on the grill skin-side up and close the lid.
• Cook for 4 to 6 minutes depending on thickness. Open the lid and flip the salmon using a fish spatula. Close the lid and cook for 3 to 4 minutes more before starting to check doneness.
• Check doneness by inserting an instant-read thermometer into the thickest section and looking for 135°F for medium or 125°F for medium-rare. Alternatively, place a knife tip in the thickest section and twist slightly - the flesh should be slightly translucent.
• Remove to a serving plate using a fish spatula. Garnish with optional lemon and parsley and serve immediately.

What Temp to Cook Salmon in Oven

• Preheat the oven to 375°F, placing the oven rack in the upper middle position.
• Line a rimmed baking sheet with parchment or aluminum foil.
• Place the salmon skin-side down on the baking sheet and add optional lemon slices on top.
• Bake for 8-10 minutes to a medium-rare doneness, which is an internal temperature of 135°F (rising to 145°F after resting for 3 minutes). Check doneness by inserting an instant-read thermometer into the thickest section. Alternatively, place a knife tip in the thickest section and twist slightly - the flesh should be slightly translucent.
• Remove from the oven and place on a serving plate. If desired, you can remove the skin using a fish spatula.
• Garnish with optional lemon and parsley and serve immediately.

What Temp to Cook Salmon on Stove

• Place a large nonstick skillet on medium-high heat.
• When the pan is hot, add the oil. Using kitchen tongs, carefully place the salmon in the pan skin-side up, laying it away from you to minimize splatter.
• Cook for 4-8 minutes per side or until the internal temperature in the center reaches 135°F as measured with an instant-read thermometer (rising to 145°F after resting for 3 minutes).
• Remove to a serving plate. Garnish with optional lemon and parsley and serve immediately.