Salmon
Lax
52°C
Pull temperature for medium
52 °C is the sweet spot. 63 °C is a fish finger.
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Safe minimum 63°CUSDA · fish
On the grill
Skin on, skin side down, and leave it alone. The skin is both a heat shield and a handle, and it releases from the grate by itself once it has crisped, usually after 4–5 minutes.
USDA says 63 °C; almost nobody who likes salmon cooks it that far. 52 °C gives a just-set, silky centre.