First things first, let's talk about the internal temperature of your salmon. You want it to reach a nice 145°F (63°C) to ensure it's food safe. But, let's be real, who's got a thermometer just hanging out by the grill?
So, what's the next best thing? Visual cues, baby! You want your salmon to be opaque and firm to the touch. If it's still looking a bit translucent, it's not done yet. And don't even get me started on the flake test - if it flakes easily with a fork, it's ready to rock.
