Salmon internal temp

135 seems perfect for me, no higher or it seems to start drying out. I've only cooked on cedar planks and been very pleased.

I have been grilling salmon on BGE for 3 years now.  I started right away with one of those perforated half moons.  I read somewhere when I first started about the white ooze that seeps out of the layers when it's done.  That's it.  As soon as you start to see the white ooze, take it off.  If you find that's not done well enough for you, wait until you see the ooze from a couple places....it doesn't take much to over cook it so be aware.

I use the ooze method. Works for me, flaky and moist.

Mine wasn't the mode even size of meat. The thicker areas were perfect but te thiner parts where dry. Definetly had ooze maybe too much. Ill just use the ooze next time. Was delicious tho!! Even if I had to heat it up cause I got called into work right when I sat down to eat!

Only buy the center cuts. The stores will always push the tail piece on you when they can but don't stand for it. get a nice even center cut piece and let them push the ends on others

My vote's for "Salmon goo method"

My vote's for "Salmon goo method"

Not sure that gets us where we need to be just yet..........

sorry- that was me. Just hit enter twice

 @ Cen-Tex. You might be rite, but it puts a smile on my face and the next time I plank salmon I'm not gonna need to stab it.

It makes me laugh too. Just sounds nasty.

The 'ooze' is actually just fat and that is why I don't like farmed salmon. It is greasier than it's more fortunate wild cousins.

When albumen oozes, the salmon is done. 

Better stop before a perfectly good post goes bad.........My vote still stands.