The cooking time for salmon can vary depending on the thickness of the fillet or steak, as well as the cooking method being used. Here are some general guidelines:
Oven-Baking: Preheat the oven to 375°F (190°C). Place the salmon fillet or steak on a baking sheet lined with parchment paper or foil. Bake for about 12-15 minutes for a 1-inch thick fillet or steak. The internal temperature should reach 145°F (63°C) for medium-done salmon.
Pan-Searing: Heat a skillet over medium-high heat and add a small amount of oil. Place the salmon skin-side down and cook for about 4-5 minutes. Flip the salmon and cook for an additional 3-4 minutes until the internal temperature reaches 145°F (63°C).
Grilling: Preheat the grill to medium-high heat. Place the salmon directly on the grill grates, skin-side down. Grill for about 4-6 minutes per side, depending on the thickness of the fillet or steak. Check the internal temperature to ensure it reaches 145°F (63°C).
Remember, these are general guidelines, and cooking times may vary depending on the size and thickness of the salmon. It's always a good idea to use a food thermometer to check the internal temperature for doneness. Overcooked salmon can become dry, so it's better to slightly undercook it and let it rest for a few minutes before serving. The residual heat will continue to cook the fish slightly.