Internal Temperature: Use a meat thermometer method to check the thickest part of the fillet. It should read 125°F for medium ...

then smoked at a much lower temperature for between one day and three weeks (although usually for only 24 to 48 hours). This is the style that most people associate with 'smoked salmon'.

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 ...