The best way to avoid the white stuff is to cook your salmon to the perfect internal temperature. If you prefer serving cold smoked salmon, then you should set your electric smoker below 80 degrees F° to cook your fish with cold smoke. However, even perfectly cooked salmon can form some of albumin on the surface. Overcooked salmon, especially when poached and canned salmon are particularly prone to this effect. It can collect on the edges and surface of the salmon. Smoker Temperature: 220F Smoking Time: 2 Hours. Have you ever noticed that white, sometimes foamy, substance coagulates on the surface of your salmon? It's called albumin.Īlbumin is a protein that is pushed out of the muscle fibers of the fish as it cooks. You want the internal temperature of the salmon to be at 150F or higher. The center should still be a bit translucent but still flake along the muscle fibers. Here at the kitchens we like to cook our salmon to just 130℉ (55℃) and the results are just about perfect after a 5 minute rest. Place the salmon, skin-side down, directly on the grill grates, close the lid, and smoke until the internal temperature reaches 140, 3-4 hours. Once you remove the salmon from the heat the internal temperature continues to rise resulting in well overcooked fish.Īccording to America’s Test kitchen, to avoid overcooking the salmon you should cook to about 125 degrees F (52 degrees C). The advantage of cooking Salmon at 220☏ is it will only take about 1 hour to cook, and if you leave the skin on, it will be crispy.The smoke flavor will not be as prominent as it would be on salmon cooked at a lower temperature simply because the fish is spending less time in the smoker. Remove the salmon and place it on the racks to cool on your counter. However many find that at that temperature the salmon will be overdone. If your smoker can not operate at such a low temp, smoke the salmon for 4-5 hours at 165F. The USDA recommends cooking fish to an internal temperature of 145 degrees F (62.8 degrees C) 1.
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