Check the raw salmon (unsalted fillets) for bones and remove them, then pat the surface dry. Slice open any pieces thicker than 20mm to make them thinner, then distribute 2g of salt over both sides of the 2 fillets. Cover and let sit in the refrigerator for 10 minutes, then wipe off any moisture that has accumulated. Wash your hands, cutting board, and knife after handling the fish, and keep them separate from those used for plating.
We may send your questions and attached photos to the AI to generate a response. Conversations and photos are not stored on the app’s servers; they are retained only within this screen.
Photos are optional. You cannot determine whether the center is cooked through based on photos alone.