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Old 08-03-2007, 01:09 PM   #1
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What temp to cook salmon to?

Here's a pretty basic question: What temperature do I cook salmon to? Would 135 for med. rare be accurate? Or is it different with fish?

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Old 08-03-2007, 01:14 PM   #2
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Alton Brown of the Food Network said take it off at 131 degrees.
Works for me.
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Old 08-03-2007, 01:19 PM   #3
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It all depends on how well donw you want the fish. 135 F will give you a medium to medium rare texture. If you want it cooked completely, you have to go for a higher temp. in the vicinity of 150-160F
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Old 08-03-2007, 07:14 PM   #4
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Crankin, I am in Washington State so I don't know about farmed or other Atlantic Salmon but I cook to 115 degrees because I like it very rare. 120 to 125 might be more acceptable to many. If you are doing a whole fillet, The thin section at the tale would likely be about 145 when the thickest front part is rare.

My wife doesn't use a thermometer, she says the fish is done when it starts to show little white cooked out oil on the pink surface. I think that too done. Even if it is too done, its still good.
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Old 08-04-2007, 08:38 AM   #5
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I used to cook fish to 140 F. but lately been pulling it at 135 F and like it much better!!
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Old 08-04-2007, 10:12 AM   #6
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salmon filet? steak? whole fish? stuffed?
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Old 08-04-2007, 11:22 AM   #7
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Quote:
Originally Posted by Robo410
salmon filet? steak? whole fish? stuffed?
A 1.5 lb. filet. (Approximately)
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Old 08-04-2007, 03:20 PM   #8
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I usually portion them out...and broil about 10 min ... a whole fish stuffed with aromatics already sauteed I do at 500* for 1/2hr. again has come out perfectly.

I have always eyed and touch tested fish...saving the thermometer for meats. just the way I was trained
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Old 08-04-2007, 04:31 PM   #9
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If I am cedar plank cooking it on a grill, would it be best to keep it as a whole filet (about 1.5 lbs) or cut it into single portion filets?

Also, does fish not carry the same risk of food poisoning as beef/poultry/pork? It seems like cooking to only 115-120 would be too rare (for safety's sake) unless salmon / fish is different.
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Old 08-04-2007, 05:12 PM   #10
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I'd keep it in one piece for plank cooking. Consider fish as you would beef. It can be cooked rare to well done.
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