Can You Eat Salmon If It’s Pink In The Middle?

Salmon is one of the most popular and nutritious fish available. Rich in protein, omega-3 fatty acids and various vitamins and minerals salmon provides an array of health benefits. However, one of the most common questions about cooking salmon is whether it’s safe to eat if the center is still pink.

The short answer is yes, salmon is perfectly safe to eat when it’s pink in the middle. Here’s a detailed look at why salmon can retain its pink color during cooking, how to tell if it’s fully cooked, and tips for cooking salmon to perfection without overdoing it.

Why Salmon Remains Pink

The distinct pink or orange hue of salmon is caused by natural pigments called carotenoids that the fish ingest in their diet of krill, shellfish and algae The most prevalent carotenoid found in wild salmon is astaxanthin, a potent antioxidant that gives salmon its reddish-pink tone

Unlike myoglobin that causes red meats like beef or lamb to turn brown when cooked astaxanthin doesn’t break down when heated. That’s why wild salmon retains its vibrant color even after thorough cooking. In fact cooking actually sets the pigment in the flesh, intensifying the color.

Farm-raised salmon are fed less astaxanthin, so they tend to be lighter and more pale pink. But regardless of origin, the pink pigments remain stable when cooked, which is why the color cannot be used as an indicator of doneness.

How To Tell If Salmon Is Cooked

Since the pink hue stays even when salmon is fully cooked, you can’t rely on color alone to determine if it’s ready to eat. Here are a few ways to check that your salmon is done:

• Flake test – Use a fork to gently press the thickest part of the salmon. If it flakes easily into segments, it’s fully cooked. If it’s firm, mushy or gelatinous, it needs more time.

• Internal temperature – Use an instant-read thermometer to check the inside of the salmon. It should reach 145°F for safe consumption.

• Opacity – The interior should be opaque and firm, not translucent. You can peek inside a thinner portion or gently break apart thicker cuts to check it.

• Color – While the center can remain pink, it shouldn’t be bright translucent. It will take on a more solid pink or whitish pink hue when thoroughly cooked.

Two important notes: First, don’t eat raw or undercooked salmon because of the risk of parasites. And second, be careful not to overcook it either, as salmon can quickly go from moist and tender to dry and flavorless.

Tips For Cooking Salmon Perfectly

Follow these tips to help ensure your salmon fillets come out moist, flaky and delicious with a safe-to-eat pink center every time:

• Start with high-quality, fresh salmon – Wild-caught is ideal. Go for thick, center-cut fillets for even cooking.

• Brush lightly with oil to prevent sticking and distribute heat. Olive, avocado or grapeseed oil work well.

• Preheat pans, grills or ovens before adding fish to quickly sear exteriors.

• Cook salmon undisturbed once it hits heat so a nice crust can form. Gently flip only once halfway through.

• Use a meat thermometer to remove the guesswork on doneness. Target 145°F and account for carryover cooking.

• Allow salmon to rest at least 5 minutes after cooking so juices can absorb back into the flesh.

• Be vigilant to avoid overcooking. Check for doneness a few degrees before the final target temperature.

• Enhance flavor with brines, marinades, rubs and sauces. Lemon, dill, garlic and maple make tasty complements.

With attention and experience, you’ll be able to achieve tender, moist salmon with a safe, beautifully pink center every time. Let the fish be your guide – if it flakes easily, the interior is opaque, and it registers 145°F, then rest assured it’s done right.

The pinkish tone is not only safe to eat, but ensures the best texture and retention of natural moisture and flavor. So go ahead and enjoy your salmon when it has a blush in the middle. Follow the tips above to prevent over or undercooking. With care, you can have fork-tender salmon with a luscious pink center.

Frequently Asked Questions About Pink Salmon

Is it okay if salmon is pink in the middle when I cook it?

Yes, it is perfectly fine for salmon to have a pink center when cooked. The pink color is natural and safe. Salmon is safely cooked between 140-145°F even if the center remains pink.

Can I eat raw salmon?

It’s not recommended to eat raw salmon. Raw salmon may contain harmful bacteria and parasites that can cause food poisoning or infection. Salmon should be cooked to an internal temperature of at least 145°F to kill any potential pathogens.

What temperature should I cook salmon to?

For safe eating, salmon should reach an internal temperature of 145°F. At this temperature, any dangerous bacteria will be killed but the fish will still retain moisture and flavor.

How do I know when salmon is fully cooked?

Check for an opaque, firm center, flaking flesh and a temperature of 145°F. Let color be your guide – salmon is safe to eat when the center turns from translucent dark pink to solid, whitish pink.

Can I eat undercooked or rare salmon?

No, you should never eat rare or undercooked salmon because of the high risk of food-borne illness. Salmon harbor bacteria and parasites that can only be killed through thorough cooking to 145°F or above.

Is salmon okay to eat if the middle is translucent?

No, translucent areas mean the salmon is still undercooked and potentially unsafe to eat. Opaque, solid pink or whitish pink flesh signals it’s been cooked to a safe internal temperature throughout.

What causes the pink color in salmon?

Salmon flesh gets its pink hue from natural pigments called carotenoids, mainly astaxanthin. Unlike myoglobin in red meats, these pigments don’t break down during cooking so the pink color remains.