Newbie's First Salmon

On most fish I use albumin as a guide. As it oozes out the sides it is almost there. Or if you're not confident or don't cook much fish I would go w/ 120℉-132℉ish which will allow for some carry over cooking to occur. I rarely do the IT thing on fish, shrimp, lobster (seafood in general) or steak (mostly feel). I check IT on: Poultry (except for wangs & drums---because they tend to go past the IT guideline), all pork (except for ribs and I use the bend & toothpick test), brisket always and the TP probe will help for feel/ like buttuh (+ it'll jiggle real nice when it's "there").

This is the style of rack we use for fish:
http://tinyurl.com/nhtasvx

If you order it, make sure you check the measurements since I didn't buy this exact model, but the style is the same.

The fish goes in and we put some lemon slices and onions in a few places on both sides.  We sprinkle with lemon pepper rub and put on the grill top which holds everything together.  If the fish doesn't fit, we just fold it - doesn't cause any problems with the cooking.

We generally cook to about 150 since we don't like fish that is raw or too squishy.  At 150 it is still very moist and tastes great. 

We generally buy the fresh Salmon at Costco or Restaurant Depot.

We invite people over and can socialize at home for as long as we want and eat Salmon that is far better than any restaurant.