"To achieve this, Lucero recommends grilling at high heat to sear and then pull off the filet a bit early to carry over. That way, the skin will be golden and crunchy, and the remaining heat within the salmon will finish cooking the meat to a creamy, melt-in-your-mouth texture."
"I would suggest pulling off the filet at 125 degrees, and allowing it to rest. Resting the salmon for about five minutes before eating allows the heat to spread throughout."
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