I followed the Ultimate Salmon recipe for cooking a 1" king salmon filet at 122 degrees F for 40 minutes. After removal from the bag it was seared with skin on for 1 minute on medium-high heat in olive oil. Skin was sliced in the center as prescribed in the video tutorial.
The salmon was cooked for my wife and here are her reactions. First, the salmon was not done in the center. She said it was similar to sushi style salmon. Other parts of the salmon were cold, even though I had just served it.
She suggested starting with a smaller filet next time. She would also have preferred it to be seared on the side opposite the skin to get a little crust (as a personal preference). However, I still need to solve the problem of cooking underdone filet without drying it out.
Any suggestions?
