Salt-Grilled Salmon

If there are any bones remaining in the raw salmon, remove them. Pat the raw salmon dry with paper towels. Sprinkle 2g of salt on both sides. Cover and let sit in the refrigerator for 5 minutes. Pat off any moisture that has seeped out with paper towels again.

Lightly brush the surface of the raw salmon with 2g of rice bran oil. Keep utensils that have come into contact with the raw salmon separate from those used for finishing.

Prepare the unit while it is cool. Correctly attach the crisper plate to the basket. Place the basket back into the unit without adding any food. Select “Preheat.” Set the temperature to 180℃ and start. Do not add any food or paper during preheating. Wait until the automatically set 3-minute preheating cycle is complete. Have a trivet ready to place the hot basket on.

Once preheating is complete, remove the basket. Arrange the raw salmon in a single layer on the crisper plate, leaving space between each piece and avoiding overlapping. Do not start cooking if the entire quantity does not fit. Return the basket to the unit. Manually set the temperature and time to 180℃ for 8 minutes, then start the cycle. Do not use the preset initial time. After approximately 4 minutes, press the basket removal button and pull the basket out by the handle. The heating and timer will pause. Place the basket on a trivet. Check the sear marks and whether the flesh is falling apart. If possible, flip the salmon once using a wide spatula. Using a clean food-grade internal thermometer, measure the core temperature at the thickest part of each fillet and note how long that temperature is maintained. Do not touch the bone with the tip of the thermometer. For salmon that has maintained a core temperature of 75℃ or higher for at least 1 continuous minute, transfer it to a clean plate. For salmon that has not met this condition, remove the thermometer if there is no burning or other abnormalities. Return the basket to the main unit. Cooking will automatically resume for the remaining set time. If the salmon in the removed basket has begun to burn, do not return the basket. Proceed to “What to check if the food is not yet done”. If you notice smoke, an unusual odor, or an error indicator while the basket is removed, do not return the basket. Stop use and follow the instructions in the user manual. If you notice that the salmon has started to burn during operation, press the Start/Pause button to stop the cycle. Do not resume; proceed to “What to check if the food is not yet done”. If you notice smoke, a strange odor, or an error indicator during operation, press the Start/Pause button to stop the cycle. Stop using the appliance and follow the instructions in the user manual.

Once the 8-minute cooking time is up, pull out the basket and place it on a trivet. Select several thick pieces. Insert a clean food-grade internal thermometer from the side into the center. If there are bones, make sure the tip does not touch them. Watch the clock and confirm that the internal temperature remains at 75℃ or higher for at least 1 continuous minute. Simply reaching 75℃ once is not sufficient to confirm the holding time. Do not assume the dish is done based on color or photos alone.

If the core temperature does not reach 75℃ or higher and remain there for at least 1 minute, stop heating. Proceed to “What to check if the food is not yet done”. Stop heating if the surface begins to burn. If the center has not met the required temperature and holding-time conditions, proceed to “What to check if the food is not yet done”. For salmon that has maintained a center temperature of 75℃ or higher for at least 1 minute continuously, use serving utensils to transfer it to a plate without breaking up the flesh. Garnish with lemon to taste.

If the salmon’s core temperature and holding time do not meet the completion criteria, stop heating and do not eat it. If you cannot confirm settings in the official instructions or product labeling that correspond to 2 slices of salmon (120g each), no thicker than 25mm, and starting from refrigerated conditions, do not repeat the heating process based on guesswork. Do not refrigerate the salmon while it is still cooking and finish cooking it at a later date.