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Salmon Temperature When Done

Unknown
Unknown
edited November -0001 in EggHead Forum
I've been wondering at what temperature salmon is considered done. There is plenty of guidance for poultry/beef/pork, etc., but I've seen very little in the way to seafood temperature. Last week I cooked several pieces of salmon, one to 145 degrees, and another to 160 degrees, and I really couldn't tell much difference. But it seems like there ought to at least be some lower safety limit. Any suggestions?[p]
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Comments

  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Carl P,[p] it's done whem it flakes apart

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  • Unknown
    Unknown
    Carl P,
    I cook fish to an internal temp of 135-140 with good luck.
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  • Haggis
    Haggis Posts: 998
    Carl P,[p]Never seen a temp standard but I believe its done, or close, when the white fat shows up in the seams. Unless, of course, you like it the way the fancy pants new age restaurants cook it, in which case its done ten seconds after putting on the cold grill.
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  • thirdeye
    thirdeye Posts: 7,428
    Carl P,[p]Tough question man. The coking method and the end result have a lot to do with it, but here is my take...the way I like it. And the exception.[p]For grilling or planking, if it flakes it is overdone. If it is mushy, soft (or translucent in white fish) it is not done. When it begins to firm but is still springy (or changes to opaque in white fish) I am ready to take it off the cooker. I try to catch it before it flakes. I want it to still separate along the grain but to be nice and moist when it does. I sort of trust the finger and the eyeball. On this salmon the doneness I like happens around 120° or so.[p]Now for the exception...I smoke salmon (that has been cured and allowed to set) to about 130° or so. It will just barely flake. This temp allows for the finished texture I want because I usually serve it cold, so I want it to flake for finger food or for serving on crackers.[p]~thirdeye~[p]
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • gman
    gman Posts: 106
    160 is pretty high imo. I'd aim for 140.
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  • Unknown
    Unknown
    thirdeye,[p]Thanks. As a general rule nobody in our house likes sushi so I've always erred on the side of being over done. But getting it when it is just starting to flake does seem to make it juicier/better. I'll shoot for your recommended temperature next time. [p]Thanks,[p]Carl P

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