Undercooked salmon though, while it may not make you sick, it doesn't taste very good and the texture is horrible. Out of your listed 5, salmon is by far the most difficult to make properly. At least in my opinion.
Originally Posted by: Packers_Finland
Only way I can seem to get salmon correct with anything approaching regularity (i.e., done but not dry) is to marinate it for a bit in soy sauce and a few spices, then poach it, either in stock, wine, or combination of two. (If you want something that tastes great but looks exotic/strange, poach it using red wine instead of white. Instead of the usual washed out look poached fish always haves, the salmon when plated will actually be dark burgundy, even purple on the outside. Add some good green beans, maybe some Yukon gold potatoes,and it'll guarantee comments at table of both "cool!" and "WTF?"
As I've told zombieslayer, "whenever in doubt of success, marinating will improve the odds substantially." I usually marinate salmon even when poaching, but I'd definitely marinate it if I'm going to grill, bake, or pan cook it.
Agree on rare pork and chicken, though I'm getting a bit more comfortable with pork that has a bit of pinkness in the middle of a roast, more than once I've cut part of a roast, only to put the center part back in while people are eating the stuff from the ends.)
And do not be conformed to this world, but be transformed by the renewing of your mind, that you may prove what is that good and acceptable and perfect will of God.
Romans 12:2 (NKJV)