Quote:
Originally Posted by adidasss
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No matter the cooking method, the key is not overcooking it. If you're going past 125 F (~51 C) with salmon, you're now going into dry territory irrelevant of what you do outside the meat itself. A lot of preventative measures can be foregone by simply cooking to the right temp and no further.
The moisture is in the fish and that's where it should remain. Temperature decides how much of that moisture is liable to escape via muscle fiber structural changes due to heat. Personally I like a quick hot sear on each side then a slowly up-temp of center to 125 F / ~51 C and finally letting it rest off-heat will get it up to ~130 F / ~54 C then back down delicately which is important.
The natural temp backdown will pull the liquids back into the muscle before they all run out and it will be juicy when you're ready to serve. This is all similar to basic steak technique, just different temps.