When is Salmon Done?

No one likes underdone fish. It’s not safe. So, when is salmon done? According to the USDA, when the thickest part of your salmon reaches 145F, it’s ready to eat. The fish should be flaky.

Chef’s Tip: Take the salmon off the grill when it reaches 140F. The fish continues to cook even off the grill

Finding Good Salmon

Perfect temperature is only one part of the equation when making salmon. You need quality fish. The color of the flesh should be bright. There should not be an “overly smelly” scent. Take a good look at the skin, and make sure there are no blemishes, discoloration, or tears. Now, give it a gentle poke. If it’s springy, you have a good fish.

Which Fish is Which?

The next part of your flavor profile that builds on a perfectly cooked 145F salmon is the type of fish you choose. If you like strong flavors, look for red salmon. King salmon is buttery, coho salmon has a great firm texture, and Atlantic salmon has a lovely mild flavor. The choice you make does not change the temperature at which salmon is done.

Seasoning Salmon

What types of tastes do you like with salmon? At Cuso, we’ve got some all-natural offerings to tantalize you.

First in line is our newest addition, Cowboy Butter, which is a guaranteed match made in heaven. It has a buttery flavor with lemon and garlic, all classic for fish. And there’s more for you to try.

• For Smoky: Cuso’s Dust seasoning
• For Heat and Sweet: Cuso’s Hot Honey seasoning
• Traditional: Cuso’s Lemon Pepper: Seasoning
• For Texture: Gravel: PitMaster’s Memo: Great Tips for Cooking Salmon

If you want to experiment with them all, we offer “Build Your Own Packs” so you get the flavor profiles that you want.

Pit Master’s Memo

There are some methods you can use to make sure your salmon is done. The easiest, by far, is getting a meat thermometer. It takes out the guesswork.

If you’re broiling your salmon, it only takes about 5 minutes per side to reach doneness. Bake at 400F for 13 minutes or pan sear the fish over medium-high heat 5 minutes per side. Always start with the skin side down. 

Sides

Baby Bok choy (glazed)

Coconut green beans

Pea, lemon, and onion salad with micro greens

Potato crisps

Smoked mushrooms

Desserts

Apple crumble

Beignet 

Coconut cake

Lemon lace cookies

Yogurt parfait 

From the Bar

Chablis

Cucumber mint lemonade

Malt whisky

Pilsner

Vodka martin