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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.
Step 3: Place salmon on the grill. Place your salmon on the grill set to medium heat diagonally—this will make it easier to flip later. If you prefer crispier skin, place the fish skin-side down ...
This technique is typically recommended for thicker pieces of meat, 1–1.5 in (25–38 mm) or thicker, allowing for consistent internal cooking temperature with only the outer portion becoming seared.
From buttery soft salmon sashimi and citrusy ceviche to a perfectly rare sirloin steak or beef ... (grill, oven, air fryer, ... You're looking for that ideal internal temperature of about 165°F ...
Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids. If raised to a high enough temperature, meat blackens from burning .
Carryover cooking is often used as a finishing step in preparation of foods that are roasted or grilled, and should be accounted for in recipes as it can increase the internal temperature of foods by temperatures between 5 and 25 degrees Fahrenheit (3–14°C). [2]
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Indirect grilling is designed to cook larger (e.g. pork shoulders, whole chicken) or tougher foods (e.g. brisket, ribs) that would burn if cooked using a direct flame. This method of cooking generates a more moderate temperature (about 275–350 °F or 135–177 °C) and allows for an easier introduction of wood smoke for flavoring. [1]
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