Quote:
Originally Posted by BigNumbers
About to cook some salmon filet's that are about 1.5inches... Any suggestions on temp and length of time that's worked well for others?
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Late and useless I realize, but 115 for an hour works great for me. 115 seems to be juuuuust where it's starting to flake, and it's low enough that a quick sear doesn't drive the temperature up too high.