Why do my salmon fillets always seem to cook at different rates?
Real talk: Salmon is very easy to overcook. The distance between underdone and overdone is short, and if you aren’t careful, you run the risk of a dry, uninteresting supper. Or worse, one fillet out of four will be perfect, while the others are ruined.
Two things will help. One is an instant-read thermometer, which gives you a read on exactly what’s happening inside the fish. Rather than rely solely on timing, you can rely on the internal temperature, which is a much better gauge of doneness.
The second is to buy a single piece of center-cut salmon and cut it into four equal fillets yourself. This ensures that all the fillets are the same size and shape and have the exact same density. When one is done, they’re all done. Everyone wins.
I love this recipe for the play between the sweet honey flavor and the spicy chili powder. It’s at once comforting and invigorating—just right for a weeknight.
Printable shopping list here: Sweet Chili Salmon with Cauliflower and Lime