Internal Temperature: Use a meat thermometer method to check the thickest part of the fillet. It should read 125°F for medium or 145°F for well done. Color: The salmon should be opaque and have ...

Heat the oil to 55C and turn off the heat. Add the salmon and cook for 18–20 minutes. The temperature will drop to around 45C – if it gets any lower, return it to the heat until it rises again ...