Salmon Fillet (Skin-On, Direct Grate) · grill

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STAGE 1 / 2

Cook

12:00

Pull at internal temp

125°F–130°F pull for medium (FDA safe target 145°F; the lower pull is the standard restaurant target for moist flake)

Doneness cue

Flesh has turned from translucent-orange to opaque-pink about 3/4 of the way up the side of the fillet, and a cake tester slid through the thickest part comes out warm to the lip.

Total plan: 14:00Datasheet

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