An instant-read thermometer works best for checking the salmon’s temperature. Make sure to stick the test end in the thickest part of the fish, though, because that area will take the longest time to cook. You can purchase an instant-read thermometer at most home goods and cooking supply stores. If the temperature is below 110°F (43°C), the salmon is essentially raw. At 110°F to 125°F (43°C to 52°C ), the fish is medium-rare. Between 125°F and 140°F, it’s medium to well-done. You don’t want it to reach above 140°F (60°C), though, because it will be dried out and tough. When you’ve reached your desired doneness, take the fish off the stove, grill, or out of the oven. Allow it to rest for 5 to 10 minutes to finish cooking, and serve.
सैल्मन के सबसे चौड़े हिस्से में थर्मामीटर डालें: ये पुष्टि कर लें की टेम्प्रेचर कम से कम 110°F (43°C) लेकिन 140°F (60°C) से कम हो: सैल्मन को गैस पर से उतारें और कुछ देर के लिए छोड़ दें: