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Stupid Salmon Question

FrankCFrankC Posts: 414
edited 9:10AM in EggHead Forum
Ok, so I've made salmon dozens of times, but tonight, we're invited to spend time with the neighbors who live behind us.

I want to set up my maverick ET73 and not go out in the frigid cold (wind chill is 7 degrees as we speak) any more often than is necessary.

What temp should planked salmon be cooked to? I'm using DP's Raging River rub, and then a maple syrup/butter glaze.

fc :)


  • Here is the link, this should help.
    We love this salmon, had Christmas Eve.
    Merry Christmas!
  • FidelFidel Posts: 10,172
    I don't like my salmon any higher than 155-120&deg but most people prefer theirs a little more done.

    I wouldn't go any higher than 140&deg or it will start getting a little dry.
  • Cook it to 137* in the thickest part. I learned this from Trex here on the Forum and it is very apparent he knew what he was talking about.
  • I cook to 140*, my wife likes her's around 125*. We use dome of 375*, using cedar planks.

    Marthasville, MO
  • I'm the same way as Fidel and the others. I cook it skin side down at about 325* indirect. Whenever I see little deposits of fat forming on the top, they're done. I used to over cook it, and I never really learned to like it as much as I do now. I've never used a plank, but I can just about always count on them taking about 20 to 25 minutes to get done right on the grid.
  • thirdeyethirdeye Posts: 7,428

    That's Eggactly the indicator I use too. Once I see that albumen, I take a temp, and it's usually between 130 and 140°. One thing is for sure, if you wait for it to flake, it's overdone.

    EDIT - if you pull it at 140° or so, it should rise to the 145° that the FDA uses.
    Happy Trails

    Barbecue is not rocket surgery
  • thirdeyethirdeye Posts: 7,428
    Looks like the FDA is calling 145° the minimum doneness for seafood.
    Happy Trails

    Barbecue is not rocket surgery
  • FrankCFrankC Posts: 414
    Thanks for all of the info. I ended up pulling at 145, and it came out very nice. I really should do salmon more often, everyone seems to love it. I think it has something to do with the maple syrup/butter glaze :woohoo:

    fc :)
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