What Temperature Should Salmon Be Cooked To For Best Results?

Salmon is one of the most beloved and commonly consumed fish worldwide. When prepared properly, salmon has a delicate, flaky texture and rich, buttery flavor that makes it a versatile ingredient for everything from weeknight dinners to elegant restaurant dishes. However, overcooking salmon can quickly lead to dry, rubbery fish that loses much of its appeal. That’s why knowing the right internal temperature for cooking salmon is so important.

So what is the ideal temperature for perfectly cooked salmon? The answer depends on a few key factors.

USDA Recommended Temperature – 145°F

The United States Department of Agriculture (USDA) recommends cooking salmon to an internal temperature of 145°F to eliminate any risks from foodborne illnesses Salmon, like all seafood, can potentially harbor harmful bacteria or parasites Heating it to 145°F is sufficient to kill any dangerous microorganisms.

However, while safe, salmon cooked to 145°F will be overdone for most people’s taste. At this temperature, the proteins in the fish become tightly bundled and squeeze out moisture, leading to a dry, chalky texture The fat can also separate out, resulting in an unappetizing pool of white albumin on the salmon.

So while the USDA’s 145°F temperature recommendation aims to maximize safety, for quality salmon, it leaves much to be desired.

Temperature for Perfectly Cooked Salmon – 125°F to 135°F

For salmon that is moist, tender and pink throughout, professional chefs and seasoned home cooks recommend stopping the cooking process earlier, when the thickest part of the fillet reaches an internal temperature of 125-135°F

At these cooler temperatures, the protein fibers in the salmon remain loose, allowing them to hold onto moisture and fat. This creates the ideal smooth, velvety texture and prevents the flesh from becoming dry and flaky.

The exact best temperature depends on whether you are cooking wild or farmed salmon.

Farmed Salmon – 125°F to 130°F

Farmed Atlantic salmon tends to have more fat, so can be cooked to the lower end of the range at 125°F to 130°F. This produces salmon that is still quite pink in the center while fully opaque on the exterior layers. For farmed salmon lovers who like their fish on the rarer side, even 120°F may be acceptable.

Wild Salmon – 120°F to 125°F

Wild salmon varieties like sockeye and coho have less fat and more delicate flesh. For wild salmon, cooking to between 120-125°F will ensure the texture and moisture are retained. Temperatures above 130°F will likely cause wild salmon to become dry.

Carryover Cooking

An important point to understand when determining the ideal cooking temperature for salmon is carryover cooking. After the salmon is removed from the heat source, the internal temperature will continue rising by 5-10°F as the residual heat evenly distributes through the fish.

To account for carryover cooking, you’ll want to pull the salmon off the grill, out of the pan or oven when it’s 5°F below your target temperature. So for wild salmon cooked to 125°F, remove it from the heat at 115-120°F and allow carryover cooking to bring it up to perfection.

This prevents overshooting and overcooking the delicate salmon. Keep in mind that thicker cuts of salmon conduct more heat, so will experience greater carryover cooking than thin fillets.

Checking Salmon’s Internal Temperature

Using an instant-read digital thermometer is the most reliable way to check the internal temperature of salmon to determine when it’s cooked to your desired doneness.

To check the temp, insert the thermometer probe into the thickest part of the salmon fillet, making sure it reaches at least to the center. After 10-15 seconds, the thermometer will display an accurate reading of the internal temperature so you know exactly when to remove the salmon from the heat.

If you don’t have a thermometer handy, insert a metal skewer, cake tester or paring knife into the thickest portion of the salmon. Let it sit for 5-10 seconds, then touch the metal tip. If it feels warm, the salmon is done. If it is cool or cold, it needs more cooking time.

You can also check for flakiness by gently pressing on the salmon with a fork. Flaky, easy-to-separate salmon is fully cooked. If it holds together, it likely needs more time.

Key Temperatures For Salmon Doneness

• 145°F – Well done (dry and flaky texture)
• 130°F-135°F – Medium (firm but still moist, farmed salmon)
• 125°F – Medium rare (silky, tender texture, wild salmon)
• 120°F – Rare (cool, translucent center)

Handling Undercooked Salmon

If you pull the salmon off the heat and find it’s slightly undercooked, don’t worry! You have options to finish cooking it without overdoing it.

Return thicker cuts to the grill or oven for 1-2 minutes, flipping halfway through, then recheck the temperature. For thin fillets, you can sear the undercooked side just until the center reaches the desired temp.

You can also tent the salmon with foil and allow carryover cooking to continue gently raising the internal temperature 5°F or so. Monitor it carefully and remove from the heat as soon as it hits your target temp.

The most foolproof method is to put the undercooked salmon in a simmering poaching liquid just until done. This cooks the salmon gently and evenly.

Safely Enjoying Rare Salmon

While the USDA recommends cooking salmon to 145°F, lower-temp salmon can also be safe when high-quality, properly handled fish is used.

Sushi demonstrates that raw salmon is safe when the fish is extremely fresh. When buying salmon to enjoy rare or medium-rare, choose sushi-grade fish from a trusted source and use it soon after purchase.

Ensure the raw salmon has been frozen as flash-freezing kills any potential parasites. If desired, quickly sear the exterior which kills surface bacteria without overcooking the tender interior.

With a few simple guidelines, you can master cooking salmon at the ideal temperature for tender, flaky and delicious results every time!

Yes, it is generally considered safe to eat salmon at 135°F (57°C). While the USDA recommends 145°F for food safety, many chefs and home cooks prefer a slightly lower internal temperature for a more tender and moist texture.