I eat salmon weekly. It’s tasty and packs an enormous nutritional punch: Salmon is an excellent source of protein, vitamin B12, minerals, antioxidants, vitamin D and omega-3 fatty acids. The first time I bought the fish to cook for myself—probably a decade ago—it went horribly wrong. As it turns out, you need to know what you’re doing. I found that, along with some helpful cooking techniques, I needed the right kitchen gadgets to learn how to cook salmon.

So I did what any responsible person would do and turned to the pros. Chefs cook day in and day out, whether they’re on the restaurant line or they’re cooking at home. They know what tools will get the job done the right way. Luckily, I had friends who worked in restaurants many years ago to help me out—now I’m returning the favor to you. Confidently cook this healthy protein at home using tips from three chefs, including a culinary school instructor. Fromour favorite fish spatula for quick turning to nonstick skillets for fuss-free searing, shop the tools to ace salmon recipes on the stove, grill or oven now. 

Nonstick or Stainless Steel Skillet 

OXO Professional 8-Inch Ceramic Nonstick Skillet

“If preparing fillets stovetop, usually meaning sautéed or pan-fried, a simple nonstick sauté pan will do a great job,” Michael Handal, chef at the Institute of Culinary Education’s New York City campus, says. “A nonstick pan will allow for good heat retention while offering the option to use less fat when preparing the fish.” Others agree: Chef Antonio Iocchi, senior vice president of global food and beverage innovation at Fogo de Chão, says he prefers the ease of nonstick, too. We recommend this OXO skillet because it’s made without PFAs or PFOAs, but the hard-anodized aluminum still maintains quick and even heat. The pan is oven-safe up to 600°F, making it a versatile cookware piece in your collection. 

All-Clad D3 12-Inch Stainless Steel Skillet with Lid 

“This pan gives me a clean, even sear without hot spots — critical for skin-on salmon,” says private chef Stephen Ingber, who owns MileHighCook in Colorado. “Stainless steel may intimidate people, but when preheated properly and lightly oiled, it creates the best golden crust without overcooking the fish.” This particular pan comes with a lid, an additional perk for plenty of other cooking tasks, like preparing vegetables or slow-cooking sauces. 

Fish Spatula 

Mercer Culinary Fish Turner 

Every single chef recommended a fish-turner. “A fish spatula (or turner) is needed to turn the fish over for even cooking. A fish spatula offers a wide surface to support the fish, but also has tines that are widely spaced, allowing fat and accumulated juices to easily drain away,” says chef Handal. Jess Ball, senior nutrition editor, swears by this Mercer Culinary version that’s just $20. Ball says it is thin enough for sliding under foods but strong enough to flip heavy ingredients, like salmon.  

Aluminum Sheet Pan 

Nordic Ware Naturals 3-Piece Sheet Pan Set 

“The Nordic Ware half-sheet pan heats evenly and cools quickly. I like to roast salmon low and slow (around 275°F) for an ultra-tender center. Pair with a baking rack for airflow if you want crisp edges,” says chef Ingber. Aluminum sheet pans have chef instructor Handal’s approval. 

We agree with Ingber that the Nordic Ware pans are the best on the market—the largest size aced our tests thanks to its even heating and durability. This set is an excellent hang for your bug because it includes three pans for around $12 apiece, which is less than the typical price of the brand’s pans. Plus, you have a size on hand for solo dinners or big gatherings. 

Cast-Iron Pan 

Lodge 10.25-Inch Cast-Iron Skillet 

In some capacity, all three chefs mentioned a cast-iron pan, whether for the grill, oven or stove. That’s the beauty of the pan: It works virtually anywhere. Our favorite skillet from Lodge is an excellent place to start because it can be used for many cooking tasks. We found this pan to be the easiest to work with, thanks to its optimal heat retention and easy-to-clean surface. The pour spouts on either side allow you to safely drain any grease from the salmon, while the two handles help you maneuver the pan on the stove, oven or grill. 

Thermometer 

Taylor Programmable with Timer Instant Read Digital Meat Thermometer 

Cooking temperatures are important for two reasons: One, you ensure the salmon is safely cooked, and two, it ensures you don’t overcook the salmon. “Since salmon steaks or fillets usually have some thickness to them, measure the internal temperature of the fish, the maximum of which would be 140°F. After 140°F, fish becomes overly dry and flaky, losing its natural moisture and flavor. And, since many like to cook salmon to a particular degree of doneness—rare is 130°F, medium is 135°F and well is 140°F—this would be the best time to use a digital thermometer. With a slim probe for insertion into food, they are easy to sanitize and the perfect addition to the small tools kitchen drawer,” says chef Handal. 

For an inexpensive, accurate option, we suggest this Taylor model. Thanks to its easy-to-follow instructions and programming features, it’s easy for beginners.