Salt-Grilled Salmon

Pat the salmon dry with paper towels and remove any remaining bones. Sprinkle 0.8g of salt on both sides, cover, and let sit in the refrigerator for 5 minutes. Blot off any moisture that has seeped out, then lightly brush the surface with 2g of canola oil. Keep utensils that have come into contact with raw fish separate from those used for the final cooking steps.

Arrange the specified amount for one batch on the plate with the convex side facing up, without stacking the pieces. Place the basket back into the cooled unit, set the dial to approximately 8 minutes without preheating, and use a separate timer to measure the actual cooking time. When setting a time of less than 5 minutes, turn the dial past the “5” mark and then back down. Reposition the salmon after about 4 minutes, and measure the salmon’s core temperature and holding time after cooking is complete. Before removing the basket mid-cooking, turn the dial counterclockwise to 0 to stop the timer, then lift the basket by the handle and place it on a trivet. Follow the “Heating Stages” column to determine whether the salmon is done, undercooked, burnt, or shows other abnormalities. Only if the salmon is undercooked but shows no abnormalities should you remove the probe, return the basket to the unit, and set the remaining time by subtracting the actual heating time from the initial setting. The time the basket was out of the unit is not counted toward the heating time.

Once the cooking conditions are met, use a thin spatula or similar tool to gently lift the food and transfer it to a clean plate. Garnish with lemon if desired.

If the dish does not meet the completion criteria, review the intermediate checks and final standards listed in the instructions. If you cannot find a method in the official instructions or the product’s cooking guidelines that corresponds to the same ingredients, quantities, thickness, and starting condition, do not repeat the heating process based on guesswork, and do not eat the dish.