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Cooking Salmon to temp

xfire_ATX
xfire_ATX Posts: 1,139
in EggHead Forum
My Sister hosted the family yesterday to our Holiday event.  Her and BIL did it up nice-
Beef Tenderloin
Baked Salmon (for my oldest daughter)
Vegetable options (for my Vegetarian youngest daughter) 

So my Sister asks me... does this Salmon look done... I say well where is your Meat Thermometer to test temp?

She hands me this- a 10" long candy thermometer....  Best I could tell it was about 110.


Turned the oven off and left put the tray back in oven until the rest was ready.  Oldest Daughter said it was perfect.

Went off to the side and ordered one thermopop to be delivered to them
XLBGE, LBGE, Charbroil Gas Grill, Weber Q2000, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

Not quite in Austin, TX City Limits
Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
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Comments

  • fishlessman
    fishlessman Posts: 33,537
    dont think ive ever temped it. just when it looks done but isnt flaking. overly flaking is too done but lots love it that way
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • lousubcap
    lousubcap Posts: 34,079
    I temp it-for me done anywhere between 135-140*F. 
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • EggNorth
    EggNorth Posts: 1,535
    I cook fish to temperature of about 140/145 F.   This usually gives us the finish we like, however I understand some people may like it a little under that.

    Very good that your sister accommodated all food eaters (Meat, fish, vegetarian)  - Not an easy task.
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • buzd504
    buzd504 Posts: 3,856
    edited December 2022
    I take it to about 120 or so and then flip it skin side up under the broiler for 2 minutes to crisp the skin.
    NOLA
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  • lkapigian
    lkapigian Posts: 11,161
    never temped it, but then again I will  even eat the Costco salmon raw 
    Visalia, Ca @lkapigian
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  • lkapigian
    lkapigian Posts: 11,161
    RRP said:
    lkapigian said:
    never temped it, but then again I will  even eat the Costco salmon raw 
    my cat does too...
    LoL, that's why they call me Whiskers 


    Thats-why-my-friends-call-me-whiskers GIFs - Get the best
    Visalia, Ca @lkapigian
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  • 4TheGrillOfIt
    4TheGrillOfIt Posts: 741
    This is a great story and so true of nearly every body I know. 
    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
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  • ksmyrl
    ksmyrl Posts: 1,050
    For me 140 fish is way over done. I pull salmon at 110 or 115 cover w foil for a few while pouring the wine and it's perfect. All the books say 145 but that's shoe leather salmon. Nice on the thermo pop. I love mine.
    Fish, Hunt, Cook....anything else?

    1LBGE, 1MMBGE, somewhere near Athens GA
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  • OhioEgger
    OhioEgger Posts: 947
    Botch said:
    I cook until I see that white stuff (alb-something) start to leech out; works for me.  
    That has always been the standard. But if I use a Thermapen I look for the 130-135 range.
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
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  • Botch
    Botch Posts: 16,287
    Albumin.  
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


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  • fishlessman
    fishlessman Posts: 33,537
    Botch said:
    Albumin.  
    Push your thumb on the thick part. If any albumin starts to show or it starts to lightly flake it's done. Don't wait til it froths or show flaking on it's own. its done before that but that's your last chance before it's really drying out
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • J_Que
    J_Que Posts: 223
    Dry brine for 15-20 minutes with salt and sugar just prior to cooking. Rinse with ice water and you won’t have to deal with the Albumin. I like mine pan fried and then finished in the oven at 325 until it temps to 110. Carryover takes it to 125 and it’s perfect for me.  
    Half dizzy pig pineapple head and half dizzy pig no salt raging river. 
    I know all the rules, but the rules do not know me.

    Small, Medium, 2 Large, XL ,Stumps XL Stretch, Workhorse 1975
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  • danhoo
    danhoo Posts: 699
    I cook on a soaked cedar plank. sometimes salt only, sometimes garlic and whole grain mustard, sometimes soy, ginger and garlic. I'll cook indirect with coal on a kettle or on the gasser or in the BGE indirect. Depends on my mood. 130 to 135F target temp works for me. 
    current: | Large BGE |  Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
    sold:| PitBoss pro 820 |  WSM 22 | 
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