Out of the oven, notice the creamy white part of the flesh? Salmon when it
is done starts to ooze fat from between the layers. It's DONE. If you like your fish
not as dry, cook till an internal temperature of about 140F. If the meat gets to
165 it's going to start to get dry and flaky.
Our dinner plated! Buffalo Salmon with herb rice and steamed veggies!
The panko bread crumbs were hard to find but we finally found a supermarket with an international section that happen to have it for $2.50 a pound.
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