I have done salmon twice using a couple of different rubs. My favorite of the two was just salt, dill, and lemon juice. Anyway my questions are:
What should the temp of the finished salmon be? I am assuming about 150-155 degrees.
What kind of guideline for time?
I know its all based on temp but the other times i did them i kept them on too long and all though the tasted good they were a bit dry. I want to know so I can time it better with my pork and chicken I plan on doing tomorow. Thanks for any help/suggestions
What should the temp of the finished salmon be? I am assuming about 150-155 degrees.
What kind of guideline for time?
I know its all based on temp but the other times i did them i kept them on too long and all though the tasted good they were a bit dry. I want to know so I can time it better with my pork and chicken I plan on doing tomorow. Thanks for any help/suggestions