Stupid Salmon Question

FrankC · December 2009

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

deltadawn · December 2009

Here is the link, this should help.
https://dizzypigbbq.com/recipesSalmon.html
We love this salmon, had Christmas Eve.
Merry Christmas!

Fidel · December 2009

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.

Morro Bay Rich · December 2009

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.

field hand · December 2009

I cook to 140*, my wife likes her's around 125*. We use dome of 375*, using cedar planks.

Barry
Marthasville, MO

DynaGreaseball · December 2009

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.

thirdeye · December 2009

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.

thirdeye · December 2009

Looks like the FDA is calling 145° the minimum doneness for seafood.

FrankC · December 2009

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

Stupid Salmon Question

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