Is Salmon Supposed to Be Pink Inside When Cooked? The Definitive Guide
As a salmon lover, I’m sure you’ve cooked up this delicious fish many times. But have you ever sliced into a piece of cooked salmon and found it still pink inside? If so, you likely wondered – is it safe to eat salmon when it’s pink in the middle?
The short answer is yes! It’s completely normal for salmon to remain pink or orange inside once it’s finished cooking. In this article, I’ll explain exactly why this happens and how to ensure your salmon is fully cooked through.
Why Does Salmon Stay Pink After Cooking?
Salmon gets its signature pink hue from natural pigments called carotenoids that are present in the seafood they eat like krill and shellfish. The most abundant carotenoid in salmon is astaxanthin, a potent antioxidant that gives salmon and other seafood like shrimp their vibrant orange-red color.
Here’s the key point – astaxanthin does not break down during the cooking process. That’s why properly cooked salmon still has a pinkish or orange tone throughout, even after thorough cooking. So if your salmon fillet has an opaque, pink center when you slice into it, there’s no need to worry – it’s cooked through!
On the other hand, if the middle still looks translucent and raw, it needs a bit more time in the pan, oven or grill. But once it turns opaque while remaining pink, you can be confident it’s safe to eat.
How Pink Should Properly Cooked Salmon Be?
While the exact shade of pinkness depends on factors like salmon type, wild vs farmed and cooking method, a fully cooked piece of salmon will have these characteristics:
- Opaque, flaky flesh
- Buttery texture that flakes easily with a fork
- No translucent areas
- Pinkish color evenly distributed from edge to center
- Flaky texture with no signs of raw flesh
As a general guide, here are the typical interior colors of popular salmon varieties when cooked through:
- King salmon: Bright orange-red
- Sockeye salmon: Vibrant red
- Coho salmon: Orange pink
- Atlantic salmon: Light pink
- Chum salmon: Pale pink
Any pieces that still have a translucent, raw appearance in the thickest part need additional cooking time. Salmon that is overcooked may look faded, dry or chalky white inside.
Ensuring Salmon is Cooked Through
Checking the internal color is a helpful visual cue, but not foolproof. Use these two additional tests to confirm your salmon is fully cooked:
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Flakiness – Use a fork to gently flake the thickest part. It should break apart into clean, large flakes easily when fully cooked.
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Temperature – Insert an instant-read thermometer into the thickest area. Salmon is perfectly cooked between 120-125°F for medium rare and around 145°F for well done. If the salmon is extra thick, let it rest 3 minutes before serving so the temperature rises another 5-10 degrees to finish the cooking process.
As long as your salmon reaches the proper internal temperature and passes the fork flakiness test, you can dig in, even if it’s still pink inside!
Is It Safe to Eat Pink Salmon?
Now that you know why salmon stays pink when cooked through, you may be wondering – is it really safe to eat it this way?
The answer is yes – salmon that is still pink inside is perfectly safe to consume when fully cooked to the proper internal temperature.
However, for optimal safety and flavor, it’s best to:
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Cook until it reaches at least 145°F internally to eliminate any bacteria or parasites. Undercooked salmon can potentially cause food poisoning.
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Avoid consuming raw or very undercooked salmon. Lightly seared or sushi-grade salmon can be eaten raw, but should be frozen first to kill parasites.
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Refrigerate leftovers within 2 hours and eat within 3-4 days.
As long as these guidelines are followed, you can enjoy your salmon with confidence and peace of mind no matter how pink it may look inside!
Tips for Cooking Salmon to Perfection
Salmon is delicious prepared by almost any cooking method. Here are some top techniques for getting tender, flaky, moist salmon every time:
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Pan searing – Ideal for creating a crispy browned crust. Use medium-high heat with a bit of oil or butter.
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Baking – Cooks the fish gently and evenly throughout. Brush with oil and bake at 400°F until opaque and flaky.
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Grilling – Gets wonderful smoky flavor. Oil the grates well and grill over direct medium heat, turning once halfway through.
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Broiling – Cooks the surface quickly under high heat. Position the salmon 4-6 inches from the broiler.
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Poaching – Gently simmers the salmon in liquid like wine, broth or water. Keeps it very moist.
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Sous vide – Uses precise temperature controlled water for foolproof results and buttery texture.
No matter which technique you use, check for doneness by flaking with a fork and using an instant-read thermometer to confirm it reaches 145°F. If you notice any translucent parts after cooking, simply return it to the heat for another minute or two until fully opaque.
Next time you cook up this omega-3 rich superfood, remember – it’s totally normal for salmon to remain pink inside when it’s done. Just double check for proper flaky texture and temperature. Then relax and enjoy your perfectly cooked salmon, pink center and all.
How to Make Salmon Onigiri
The day before you want to make this Salmon Onigiri recipe, cure the salmon by setting it on a baking sheet lined with paper towels. The paper towels will help drain off any liquid the salmon releases. Sprinkle about a teaspoon of salt evenly over the surface of the fish. The salted salmon can be kept in the fridge for up to 3 days.
When youre ready to cook the salmon, place it skin-side down in a non-stick frying pan. Add two tablespoons of sake, cover the pan with a lid, and turn the heat on to medium-high. Once the sake reaches a rolling boil, lower the heat to sustain a gentle simmer. Set a timer for three minutes. Steaming the salmon ensures a uniformly tender and fluffy texture while the sake infuses the fish with umami.
When the timer is up, transfer the salmon to a clean surface. When its cool enough to handle, peel off the skin and remove any pin bones. Now, use your fingers to gently flake the salmon apart. If you want finer flakes, you can rub the flakes between your fingertips to crumble them up even more. Thats all there is to making the onigiri salmon filling; though some people add other ingredients, I like to keep things simple by just using these flavorful salmon flakes.
To make the salmon onigiri, cut a sheet of plastic wrap in front of you and sprinkle on a pinch of salt. This will lightly salt the exterior of the onigiri. Heap a mound of cooked rice into the center of the wrap and make a small well in the center. Add a generous helping of your salmon flakes into the hole, and cover it with another layer of rice.
To form the onigiri, lift the bottom edge of the plastic wrap and fold it over the rice. Bring the top corners down over the rice to make a triangular bundle. Shape one hand like a “U” and place the bundle of rice in it. Shape the other hand like a “V” and press your hands together to lightly compress the rice. The hallmark of a great onigiri is in the delicate balance of pressure thats enough to hold its shape but not so much that it becomes dense and heavy. Another option is to use a plastic onigiri mold which will make these easier to shape.
As for the nori strips, Id recommend wrapping your salmon rice balls when you plan to eat it. This ensures the seaweed remains crisp, creating a delightful textural contrast with the soft rice and moist salmon. Just drape the nori strip, shiny side out, around the back of the onigiri like youre putting a blanket over its shoulders and fold the edges over, pressing them gently into the rice.
Why This Recipe Works?
- Using generously marbled salmon ensures the salted salmon flakes stay moist and tender.
- Steaming the salmon cooks it evenly, giving it a uniformly tender and fluffy texture without any tough or dry bits.
- Moderately salting the salmon and lightly salting the exterior of the onigiri ensures each rice ball is evenly seasoned.
- The trick to light and fluffy salmon rice balls is to squeeze them together just enough to allow them to hold their shape without compressing the rice and making it dense. Its a pretty easy technique to master with a bit of practice. I have an easy tutorial on how to make Salmon Onigiri below.
- Salmon – I like using salmon fillet with fat marbled into the fish to get moist and tender flakes. The area around the belly tends to have the most fat. I also like using salmon with a deep orange or pink hue because it gives the filling a nice color. I used Coho salmon for my Salmon Onigiri recipe because its in season, but other types of salmon, such as Atlantic, King, or Sockeye, will work.
- Salt – The salt cures the salmon by drawing out excess moisture from the fish through osmosis. This not only helps to preserve the salmon, but it also seasons it while concentrating its flavors. I like using a traditional Japanese sea salt called mojio (or moshio) because its infused with seaweed, which adds umami to the salt. I dont recommend curing the salmon with soy sauce because it will turn the salmon brown.
- Sake – I like to steam the salmon with sake because it imparts a subtle, fragrant flavor while amplifying the umami in the fish. If you cant find sake, water will work, but it wont be as flavorful.
- Japanese Short-Grain Rice – Japanese short-grain rice (sometimes labelled “sushi rice”) has a high ratio of amylopectin (relative to amylose), which gives it a sticky texture that allows your onigiri to hold its shape. Long-grain rice will not work as it is not sticky enough to hold together. You can read more about this, as well as how to cook it, in my tutorial on how to make Japanese rice.
- Nori – Sheets of nori seaweed add a crisp texture and briny flavor that balances out the rich salmon and sweet white rice while preventing the salmon onigiri from sticking to your hands. Theyre not paying me to say this, but my favorite brand currently is Numata Nori.
WAIT WHAT!? Salmon is NOT Hot Pink, Dark Orange or Candy Apple Red! (Color Added)
FAQ
Is it okay to eat salmon that’s pink in the middle?
Yes, it’s generally safe to eat salmon that is slightly pink in the middle, as long as it’s not completely raw or translucent. A slight pinkish hue in the center can indicate medium-rare doneness, which is considered safe for many people.
Is pink salmon safe to eat?
Pink salmon is a fantastic seafood choice that offers great flavor, health benefits, and sustainability.
How can you tell if salmon is undercooked?
Undercooked salmon is characterized by a translucent, raw-looking appearance, a soft, non-flaky texture, and may not reach the recommended internal temperature of 145°F (63°C).
Why is the inside of my salmon pink?
Yes, it is okay for salmon to be pink in the middle. The pink color of cooked salmon comes from astaxanthin, a natural pigment that is found in salmon and other seafood.
Why is my salmon pink when I cook it?
Pink is the only color that is going to define whether your salmon is cooked or not. When you cook salmon, and it is translucent pink from the middle and pinkish while from the outside, it means that your salmon is perfectly cooked, and it does not need to be placed on the stove anymore.
What color should salmon be when cooked?
The ideal color of perfectly cooked salmon is a vibrant pink hue throughout the thickest part of the fillet, with a slightly translucent center. This ensures that the fish is cooked while still retaining its moist and tender texture. If the salmon appears pale or white, it may be overcooked and could result in a dry and less palatable experience.
How do I know if my salmon is cooked?
The only thing that you need to do is keep a check on the color of your salmon. The first thing that you need to do is to make sure to remove the salmon before it is perfectly cooked. For this, keep checking that when the salmon starts to convert from dark pink to translucent pink in the middle.
Can you leave salmon pink in the middle?
It is one of the most asked questions that can you leave the salmon pink in the middle. It may depend on the choice of the person who is going to enjoy that salmon. In this draft, we will discuss everything that you need to know about leaving your salmon pink in the middle. Is It Ok For Salmon To Be Pink In The Middle?
Can you eat salmon if it is not cooked?
But, if the salmon you are cooking is still dark pink, it indicates that your salmon is not ready to eat, and it needs to remain on the stove for some more minutes. So, if the color is light pink or pinkish-white from the outside, you are free to enjoy your salmon. But can we also eat salmon when it is not entirely cooked?
How do you know if salmon is undercooked?
Undercooked salmon can be identified by its raw, translucent center, which will appear darker than the surrounding cooked portions. It may also feel cold and soft to the touch, indicating that it hasn’t reached the appropriate internal temperature.