People like salmon at different temperatures like they do red meat, hence the differences.

The Thermoworks blog has this:

In his book On Food and Cooking, Harold McGee outlines what happens to the fish at different temperatures during cooking, and its characteristics at those temps.

• 70°F: Soft, slick, smooth, and translucent. Fiber-weakening enzymes are active, and some water begins to escape.
• 100°F: Soft, slick, smooth and translucent with a wet surface due to accelerated water leaking from protein cells.
• 110°F: Protein begins to shrink, the flesh becomes firmer, opaque, and juice is exuded.
• 120°F: Flesh continues to shrink and becomes resilient, is less slick and more fibrous, opaque, and exudes juice when chewed or cut.
• 130°F: Sheets of protein begin to separate and become flaky, fiber-weakening enzymes denature and become inactive.
• 140°F: Proteins continue to shrink, the texture becomes firm, fibrous, and fragile, and little free juice is left. Collagen dissolves into gelatin.
• 150°F: Protein is becoming progressively more firm, dry, flaky, and fragile.
• 160°F: The flesh is stiff and dry. All protein fibers have denatured and coagulated.

We have decided to bake it in the toaster oven because it is too hot to move the smoker outside from the garage. We'll move it tomorrow morning for the chicken.

I'll bake the salmon with lemon, capers, and butter and make some rice to go with it. I think I have frozen vegetables that I can add to the rice. I need to clear out the freezer this trip, as it is full to overflowing at this point because it has very little storage space.

Salmon is my favorite food to cook in the air fryer.

I don't have an air fryer, but I could cook it on a rack with a pan underneath with the convection setting on the toaster oven. I really like it baked, however. I just have to make sure that I have capers on hand here.

I hope that it turns out the way that you want it. I love salmon!

The common “check with a fork to see if it is flaky” means about 130F then. My preferred ”just until it isn’t translucent” is about 110F. This is good to know.

Kenji Lopez-Alt on sous-viding salmon: My personal favorite is 115°F (46°C)—the fish will come out firm enough that it tastes "cooked," but is still extremely moist and buttery-smooth, with just a hint of flakiness.

He cooks filets that are less than 1” for 30-45 minutes. Over 1”, he cooks them for 45 minutes to an hour.

https://www.seriouseats.com/sous-vide-salmon-recipe

Of course, if you don’t have a sous-vide set up, this information is totally useless.

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bbstx : "Kenji Lopez-Alt on sous-viding salmon: My personal favorite is 115°F (46°C)—------------- Of course, if you don’t have a sous-vide set up, this information is totally useless."

The past few days, many places had reached air temperature over 115°F. No need for sous vide set up. Just leave your salmon out for a while.

dcarch

😂😂😂

Because of the intense heat across the nation, 177 Milk Street did a test to see if a can of biscuits would actually explode in a hot car. They concluded that if the interior temp of the car reaches 180 degrees the can of biscuits will indeed explode and the resulting sound and biscuit dough hitting you in the back of the head might truly make you think you’ve been shot. https://www.snopes.com/fact-check/the-biscuit-bullet/

....? Surely a jest? At 180 degrees, wouldn't you be dead before the biscuit can?

Well, you would think so! It was mostly done for the attention more than the reality, I think.