Salmon
Nice and pink inside at lower temperatures.
Rare
Medium rare
Medium
Well done
Rest time
Cooking helper: how long to go?
Check the core temperature of your salmon now and then. After two readings the helper works out when it will be done. Then start the rest timer.
1. Pick your doneness
2. Measure the core temperature
Measure every 5 to 10 minutes at the thickest point. Your readings are kept if you close the page.
3. Let it rest
Tip: large cuts rise another 2 to 5 °C while resting, so take them off a little before the target.
All internal temperatures in one chart · Resting meat: how long and why
About Salmon
Salmon is an oily fish, and that oil sits not only under the skin but between the muscle layers. That keeps salmon juicy at temperatures where lean fish would long since be dry, and it is also why there is so much room in what people consider done.
Fish proteins set at considerably lower temperatures than those in meat. Around 42 degrees the texture starts shifting from translucent to opaque; at 50 degrees the salmon is silky and still deep pink; above 60 it is firm and flakes apart. None of those points is wrong, but the difference is large.
The white substance that appears while cooking is albumin, a protein squeezed out of the flesh at higher temperatures where it then coagulates. A lot of albumin usually means the fish was heated harder or longer than necessary.
Fish carries over quickly even in small pieces. Pull salmon two degrees below your target and let it sit for a few minutes. Measure in the thickest part of the fillet, from above towards the centre.
Tips
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Most voted
Haal de zalm net voor de gewenste temperatuur van het vuur; hij gaart nog even na.
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