I will not be doing this till the 15th, but I was curious about how most folks liked their fish done.  And is that doneness the same for Trout, Salmon, Orange Ruffie, Halibut, Shark, etc...

Kristin seems to like hers pulled at about 127-130°, pulled now, not finish temperature.  It seems to end up around 135°, and at temperature is a lot firmer then a beef steak, which surprises me!  You all just go by feel, or do you use a probe like me?

I do not use a probe for fish (salmon).  I go by look and feel.  Never had a problem.

A side of Atlantic salmon (3/4 in thick) at 225 for around 1hr and 45 min to 2 hrs seems to do the trick.

And mine is usually a 6oz filet, at 600° for about 8 minutes...

I thought Larry passed on something that the Executive Chef at the Hotel Del Coronado taught him about cooking fish.  Was it 4 minutes per side?  But I don't remember the temp

My salmon is done to a med rare.  Cook at 500* skin down for 3/4' flip cook for another 2/3'.

It's all subjective to me. What are the end results yer looking for?

If it's a traditional 'smoked' salmon, I brine over night, rinse, let a pellicle form, and smoke around 180-200 for 3-4 hrs. It's touchy feely for me.
If it's hotly done fish, I go by site and touch.

Some of this goes right out the window depending on the fish however. Chum salmon (dogs/pinks) have LOTSa fat and can be smoked for ridiculous amounts of time. Sockeye has very little fat and requires a different approach. Same with kings.

Other seafaring fish have their own fat/texture/taste and should be cooked accordingly as to best guess.

The best fish in the world is by far and away, the PNW wild Steelhead. A river caught steelhead is the thrill of a lifetime, and the taste is much the same. Unless you cook it to charcoal, it's pretty hard to screw up.

According to Costco, these are farm raised Steelhead...and on the 15th it will be grilled.

I think I've mentioned this on another post but I have never used the Yoder as a grill,  Guess I will have to give it a go....

The farmed steelhead at Costco is very good, and we cook it all the time. I actually started cooking what I call dinner salmon years ago on an old Big Chief electric smoker with alder chips.  I don't monitor the temperature but just let it run for an hour or two depending on the thickness of the fish. I do not cook to temperature, but look for the ribbons of fat that begin to form on the surface, then when a fork slightly opens the tender, medium rare flakes it is done. Kissed with alder smoke, tender, juicy, and perfect texture, it has always been a hit except for people that don't like fish.

I've also grilled those filets on a gas grill (using Grill Grates) and both the Traeger and GMG.  I test for the same "doneness" - ribbons of fat on the surface and just starting to flake. All are good, but the texture for me is not "just right". The skin tends to stick if I'm not careful.