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New to Salmon

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Waterscapes
Waterscapes Posts: 97
edited November -1 in EggHead Forum
What should the internal temp of salmon reach before I take it off?
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  • Morro Bay Rich
    Morro Bay Rich Posts: 2,227
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    137 degrees.
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  • Bacchus
    Bacchus Posts: 6,019
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    Egged Salmon is Awesome. One of my favorites for sure. Enjoy!
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  • Little Chef
    Little Chef Posts: 4,725
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    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.)
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  • Fidel
    Fidel Posts: 10,172
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    I pull mine at 118. I like it rare.
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  • RRP
    RRP Posts: 25,893
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    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.
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    Re-gasketing America one yard at a time.
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  • Clam
    Clam Posts: 117
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    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.
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  • thirdeye
    thirdeye Posts: 7,428
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    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.

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    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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