Buying and lighting calculator · Fish and seafood

How much salmon do I buy and when do I light?

Salmon is bought as a fillet: the thick, central part of the fish, usually skin-on and pin-boned, in pieces of 600 g to 1 kg or as individual portions. It is the most forgiving fish for the kamado because its fat protects it, but it still loses weight: between the skin, some trimming and the water it releases over the fire, the USDA counts that every pound bought leaves between 0.70 and 0.80 of cooked fish. That is why we calculate about 230 g raw per person to reach about 170 g on the plate. Time is set by the thickness of the fillet, not by weight: with the kamado at 190 °C and a deflector, a thick fillet of 3-4 cm takes 25 to 35 minutes. Take it off when the centre is just opaque, not dry.

How to ask for it

For 4 people: Ask for 1 kg of skin-on salmon fillet from the centre cut (the thickest and most even part), pin bones removed. The skin protects the flesh on the grate.

Skin-on fillet loses about a quarter to skin, trim and water: 230 g raw leaves about 170 g on the plate. 50-57 °C in the centre, just opaque; it rises 3-6 °C while resting.

How we calculate it

We start from a reasonable cooked portion (about 200 g of meat on the plate, 170 g of cleaned fish) and convert it to raw weight using each cut's bone and trim loss. "Hungry" adds 25 %. We round up to what is actually sold: quarter kilos, whole pieces, units.

To the cook time (per kilo or per piece, at each method's temperature) we add the kamado's lighting and stabilising (20-45 min depending on the method, as on the recipe pages), the rest, and a margin for long cooks, which vary from one piece to the next. Times are approximate: your kamado, the wind and the charcoal decide; on big cuts, trust the probe.

Frequently asked questions

How much salmon per person?

About 230 g of skin-on fillet per person, which leaves about 170 g of cooked fish on the plate. The skin, some trimming and the water it releases over the fire take around a quarter. If you serve it with many sides or as a starter, you can go down to 180 g.

How long does a salmon fillet take on the kamado?

With the kamado at 190 °C and a deflector, about 25 minutes for a fillet of normal thickness; a large fillet 3-4 cm thick can take up to 35. Count by thickness, not by kilos. At lower heat and with smoke the time stretches a lot: watch the probe, not the clock.

What temperature do I take salmon off at?

Between 50 and 57 °C in the centre, which is a just-opaque, juicy finish. Remember the temperature rises 3 to 6 °C while it rests, so take it off a little early. When white albumin appears on the surface, it is at its point or slightly past it.

Other Fish and seafood cuts

← All cuts

Approximate figures. Sources and the portion rule are in "How we calculate it".