This is a handy chart as sometimes its hit and miss when cooking fish fillets. Salmon fillet is a fish you do not want to spoil. Too long – Too dry.
I was asked after I posted this was this time too long?
Well no. This is what I do. Cook it for 5min at reasonably hot temp, then turn it over and turn element off and let it cook in that heat for another 5 min. If its thicker then longer. The salmon then stays moist and cooked to perfection. I actually put the skin down first as I like to eat the skin nice and crispy.
