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New to Salmon

WaterscapesWaterscapes Posts: 97
edited 8:08AM in EggHead Forum
What should the internal temp of salmon reach before I take it off?

Comments

  • 137 degrees.
  • BacchusBacchus Posts: 6,019
    Egged Salmon is Awesome. One of my favorites for sure. Enjoy!
  • Little ChefLittle Chef Posts: 4,725
    Rainman, Many people prefer their salmon medium, some even medium rare. Do you want it cooked completely through? Or might you like it a bit pink in the middle? I would go to 125*, 130 tops. It should feel firm when pressed with a finger, but not hard. (Maybe 3-4 minutes a side on a good hot fire.)
  • FidelFidel Posts: 10,172
    I pull mine at 118. I like it rare.
  • RRPRRP Posts: 18,686
    if you're new to salmon then maybe you don't know the trick of removing the mud vein down the side lengthwise on the skin side. It resembles a racing strip - a dark one. If you take a sharp knife you can remove it and that makes all the difference in the world in the taste of your cooked salmon. Note the notch in the thickest part where I cut the dark out.
    IMG_0027.jpg
    L, M, S, Mini
    Ron
    Dunlap, IL
  • ClamClam Posts: 117
    I don't go by temp. but flakiness. I stick a fork or small knife in the thickest part and see how it comes apart and looks.

    If anything I tend to pull too soon, as I am cautious to not overcook and deal with dryness. It takes practice.
  • thirdeyethirdeye Posts: 7,428
    DSC09772a.jpg

    The USDA recommended finish temperature for fish is 145°.

    I'm with M B Rich on this on this one.....I watch for the albumen to rise to the surface, which is about 130° internal. Then I temp it every 3 or 4 minutes trying to pull it just below 140°, counting on it to rise 5 to 7 degrees while resting.

    I do cheat the finish on my hot smoked salmon, but just by a few degrees. It has been cured and I'm okay with that logic.

    DSC09866a.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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