What is the best method for determining when salmon is cooked? I usually just eyeball it and look at the color and texture but some of my friends use a cooking thermometer? I was wondering if there were some advantages for using one method over the other.
In terms of determining whether the salmon is raw or not, each method is equally effective (assuming that your “eyeball judgement” is sound). However, if you want to fine-tune the degree to which the salmon is cooked (medium-rare, well-done, etc.) then I would suggest using an instant-read thermometer. It takes a little bit longer than the eyeball approach but if you care about how well your salmon is cooked then it’s worth it.