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Hot-smoked salmon is cured and fully cooked to an internal temperature of at least 145 degrees F for at least 30 minutes. Cold-smoked salmon is not fully cooked.
If you need to know how to tell if your salmon is cooked properly, a foolproof way is to invest in a food thermometer. Fully cooked salmon reaches a minimum internal temperature of 145°F.
How can I tell when the salmon is done? The easiest way to tell if salmon is done is to remove it from the oven and use a fork to flake a piece from thickest part of one of the fillets.
In order to properly preserve fishcake product, during the process of baking or frying, eradication of enzymes and microorganisms is necessary using heat. [16] For instance, Canada has a specific regulation that the fish cakes should be heated to 65 °C (149 °F) for one minute to destroy the salmonella that may be present. [ 17 ]
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Top Tips for Making the Best Cedar Plank Salmon. 1. Use a restaurant-grade soy sauce. Luke takes his soy sauce seriously and loves Haku Mizunara Whisky Barrel Aged Shoyu and Momofuku's Soy Sauce ...
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