Here’s your cheat sheet for next time: 120-125°F if you like it restaurant-style and moist, 145°F if you’re feeding a crowd with health concerns, and always, always rest it for three minutes. That’s it. No more panicking, no more dry fish.
Now go, my friend, and cook that salmon with confidence. If you mess it up, just blame me in your kitchen prayers. I’ll take the heat—at least you won’t. 🐟
