Not too high, not to low—this is the temperature that's just right. Back in my 20s, I thought I knew a lot about cooking. The ...

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 ...

While around 70 million salmon returned to Japanese rivers each year in the mid-2000s, recent numbers have dropped to between 20 and 30 million. The water temperature in the Sashiruigawa river is ...