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The original was posted on /r/askculinary by /u/denver_j on 2023-09-13 02:52:23.

I’m new to cooking fish but tried to follow The Food Lab’s recommended approach. Is this really that rare?

Picture from middle:

Thanks in advance for any tips!

EDIT: Thank you all for your kind input! It’s unanimous that the salmon was clearly rare. I’ll bring a food thermometer next time and err on the side of caution. I appreciate you all taking the time to help me learn!

EDIT EDIT: Although I appreciate all of the suggestions to make veiled threats towards my in-laws, I am rather fond of my wife so I probably won’t be able to do anything too sinister. I am getting some great laughs from your comments though!

EDIT EDIT EDIT: I wanted to mention that this very rare salmon was completely my fault and that the food lab’s directions were excellent. I just didn’t have a thermometer (which is highly recommended in the article)… and I am new to this.

EDIT EDIT EDIT EDIT: The fish was farm raised and purchased yesterday from a US King Sooper’s grocery store. Based on the comments I think it would have been frozen so we’re probably safe from parasites?