I once hosted a dinner party. I made a beautiful miso-glazed salmon. The oven thermometer died. I guessed. I served it, and my friend said, “Huh, this is… interesting.” It was raw in the middle. Raw. Like, sushi-raw-but-not-intentional-raw.
We laughed. We ordered pizza. Now I have three thermometers. One for each oven drawer. I am not messing around anymore.
So do yourself a favor. Buy a thermometer. It costs less than a fancy latte, and it will save your dinner, your pride, and probably your digestive system.
The Final, Simple Breakdown
145°F = Safe, classic, a bit dry for some.
125-130°F = Risky (if using cheap fish) but heavenly for fresh salmon.
Anything above 150°F = Don’t. Just don’t. That’s salmon jerky territory.
Trust the temp. Trust the rest. And for crying out loud, don’t poke it with a fork every thirty seconds. Let the fish do its thing.
Now go make some salmon. You’ve got this. And if you mess it up? Well, that’s what leftovers and jokes are for. Cheers, friend.
