Salmon is one of the most popular and nutritious fish available. When properly cooked salmon has a beautiful coral color, a tender flaky texture, and a delicious mild flavor. However undercooked salmon can be dangerous to eat due to bacteria, viruses, and parasites that may be present. In this comprehensive guide, we’ll provide tips on how to tell if your salmon is undercooked so you can enjoy this healthy fish safely.
What Happens If You Eat Undercooked Salmon?
Consuming salmon that is not fully cooked or is raw puts you at risk for foodborne illness. Two of the biggest dangers with undercooked salmon are salmonella and tapeworms.
Salmonella is a bacteria that causes serious food poisoning symptoms like nausea, vomiting, abdominal cramps, diarrhea, fever, and chills. It can even become life-threatening for vulnerable groups like infants, the elderly, and those with weakened immune systems.
Tapeworms are parasites found in some wild salmon. If you ingest tapeworm eggs, the parasite will grow inside your intestines. This can cause alarming symptoms including stomach pain, weight loss, nausea, and diarrhea
To avoid getting sick, it’s important to properly cook salmon to kill any potential pathogens present. So how do you know if your salmon is thoroughly cooked?
4 Ways to Check Salmon for Doneness
1. Look for Opacity and Flaking
When salmon goes from translucent and red to opaque and pink/orange, it’s cooked through. After 6-8 minutes of cooking, you can peek inside the thickest part of the fillet with a knife. If it’s starting to flake but still has some translucency, it likely needs another minute or two.
Once the flesh is fully opaque and flakes easily, you’ll know it’s cooked through completely. The interior should not have any raw appearance.
2. Check the Internal Temperature
Using an instant-read thermometer is the most reliable way to test doneness. The USDA recommends cooking salmon to 145°F. For tender, moist salmon, however, I prefer 120-125°F to achieve a nice medium-rare doneness.
To check the temperature, insert the thermometer into the thickest part of the fillet without touching bone. Once it reaches your target temperature, let it rest off heat for 5 minutes before serving.
3. Look for Color Changes
When properly cooked, salmon changes from translucent red to opaque pink/orange. Overcooking can turn it white and dried out. Farm-raised salmon generally looks more orange than wild after cooking. Wild salmon has a brighter coral pink or red hue.
While checking color can provide clues, it varies so it’s not a definitive test. Use it along with the flake, temp, and smell tests.
4. Smell for Fishiness
Raw or undercooked salmon has a strong fishy odor. As salmon cooks, this smell disappears. Give your cooked salmon a sniff – if any intense fishy or ammonia-like odors linger, pop it back on the heat for a few more minutes. Fully cooked salmon should smell light, sweet, and buttery.
Handy Tips for Perfect Salmon Every Time
- Buy fresh, sushi-grade salmon for raw consumption. Fully cook all other salmon.
- Thicker fillets take longer to cook than thin pieces – adjust cook times accordingly.
- Brining salmon enhances moisture and flavor.
- Salmon skin gets deliciously crispy when cooked skin-side down.
- Baking salmon on a wire rack promotes even cooking.
- Resist flipping salmon constantly – let it cook undisturbed for best results.
- Allow thicker cuts to rest off heat before serving for carryover cooking.
- Remove from heat just before it’s fully cooked to account for carryover cooking.
- Invest in a good instant-read thermometer for foolproof doneness.
What If My Salmon Is Undercooked?
If you check your salmon and find it’s undercooked, you have two options:
- Return it to heat, checking frequently for doneness. This works best for thicker cuts.
- Flake off and discard any translucent portions – the remaining opaque fish is safe to eat.
When in doubt, it’s safest to discard the entire undercooked salmon to avoid getting sick.
Cooking Times and Temperatures for Different Salmon Prep Methods
To recap proper salmon cooking:
- Pan-seared: Cook 4-5 minutes per 1-inch thickness to 125°F internal temp.
- Baked: Bake 8-10 minutes per inch at 400°F until 125°F internal temp.
- Grilled: Grill 4-5 minutes per side over direct heat to reach 125°F internal temp.
- Broiled: Broil 6-8 minutes per side until 125°F internal temp.
- Poached: Poach 5-6 minutes per inch to reach 145°F internal temp.
- Sous vide: Cook 40-45 minutes to 115°F internal temp.
Use an instant-read thermometer to confirm temperatures. Allow carryover cooking by removing just before fully cooked.
How to Tell If Your Grilled Salmon Is Undercooked
Grilled salmon is a summer treat when done right. Follow these steps for perfect grill marks and foolproof doneness:
- Pat fillets dry and brush with oil. Season as desired.
- Place skin-side down on direct medium heat for 4 minutes.
- Flip and grill 3-4 more minutes until opaque and flaky.
- Move to indirect heat if browning too quickly.
- Check internal temp in the thickest area. Remove at 125°F and rest 5 minutes before serving.
Is Undercooked Salmon Dangerous?
Yes, consuming raw or undercooked salmon is dangerous due to the risk of food poisoning and parasitic infections. Thoroughly cooking salmon kills any potential bacteria, viruses, and parasites. Undercooked salmon should not be consumed.
If you follow the tips in this guide for checking salmon doneness, you can enjoy delicious, perfectly cooked salmon safely. Salmon is an amazing source of protein, omega-3s, vitamins, and minerals – but only when it’s fully cooked through to a safe internal temperature.
FAQ
Is it okay to eat slightly undercooked salmon?
Is it okay for salmon to be pink in the middle?
How do you know if salmon isn’t cooked all the way?
To check the texture of the salmon, you can use a fork to gently pull apart the flesh in the thickest part of the fillet or steak. The flesh should be opaque, flaky, and moist. If it is still hard or appears translucent, it needs more time to cook.Apr 25, 2025
Is it okay if salmon is raw in the middle?
The recommended internal temperature for cooked salmon is at least 145°F (63°C). When the salmon reaches this temperature, the flesh should be opaque and easily flaked with a fork. If the internal temperature of the salmon is lower than 145°F (63°C), it is considered undercooked, and it may not be safe to eat.Apr 25, 2025
How do you know if salmon is undercooked?
1. Translucent Appearance: If your salmon is undercooked, it may have a translucent or semi-transparent appearance in the thickest part of the flesh. It may appear somewhat raw or gelatinous instead of opaque and flaky. 2. Raw or Mushy Texture: When salmon is undercooked, its texture may be softer with a raw mushy consistency.
How do you know if salmon is cooked?
Simply insert a food thermometer inside the thickest part of the fish because it takes the longest for that part to cook. According to the FDA, if the thermometer shows a temperature of 145°F (63°C), your salmon is done. If it is lower, the salmon is undercooked and you should let it cook a bit longer.
How do you know if salmon is raw or mushy?
It may appear somewhat raw or gelatinous instead of opaque and flaky. 2. Raw or Mushy Texture: When salmon is undercooked, its texture may be softer with a raw mushy consistency. When you touch it, the flesh may feel slightly slimy or have a texture similar to raw fish. 3.
How do you know if salmon is overcooked?
Firmness: Cooked salmon should be firm but still moist. When you press down gently on the flesh with a fork or your finger, it should feel slightly resistant but still give way easily. If the salmon is still hard or resists your fork, it needs more time to cook. If it is mushy or falls apart, it may be overcooked.
Why is my salmon undercooked?
Common mistakes that can lead to undercooked salmon include not cooking the fish for the recommended time, not preheating the cooking surface, and not using a meat thermometer to check for doneness. What is salmon Oscar?
Can you eat undercooked salmon?
That can not be said for undercooked salmon, which is a perfect breeding ground for bacteria. Because of that, you shouldn’t consume it, and you should know that translucent appearance, mushy texture, darker color, lack of flakes, and fishy smell are the main signs that your salmon is not fully cooked.