Please sharpen your knife. If you make each of your cuts on the lemon about 90% through then go back and cut all the way through it'll make that last cut a little easier 😀 but a sharp knife is really the most important thing.
your salmon would be much better at a lower temp to start, a max of 200. You're getting lots of albumin, the white stuff that is leaking out of your fish. It's because you're cooking too hot. Give it a try & still cook to 140 :)
Perfect timing, making fresh salmon from lake Ontario tomorrow 😋
Oh wow..... I bet that is going to be amazing salmon!!
Sweet vid! I just used that Kinders on some shrimp a few weeks ago. Good stuff.
Yeah I love it on the salmon. Was super good. Especially with the lemon drizzled over it! Have you ever smoked shrimp?
@@Nicks-BBQ No I haven't. Have you? Or could that be a future video?
@@orlandorivera164 could be a future video. I've never find it before. Not the biggest fan of shrimp tbh. I would have to have a taste tester lol
@@Nicks-BBQ Let me know, I'll be there! Lol
@@orlandorivera164 what state do you live in
Please sharpen your knife. If you make each of your cuts on the lemon about 90% through then go back and cut all the way through it'll make that last cut a little easier 😀 but a sharp knife is really the most important thing.
Thanks for the advice. I have one of those blocks that's supposed to sharpen the knife as you put it in pull it out. Must not work well lol
your salmon would be much better at a lower temp to start, a max of 200. You're getting lots of albumin, the white stuff that is leaking out of your fish. It's because you're cooking too hot. Give it a try & still cook to 140 :)
Thanks for the tips!