What Temperature Should Salmon Be When Done On The Grill? A Guide to Perfectly Cooked Salmon

Grilling salmon to perfection requires carefully monitoring the temperature Undercooked salmon can harbor harmful bacteria, while overcooked salmon dries out rapidly The ideal finished temperature for salmon cooked on the grill is between 130-140°F (54-60°C). Using a meat thermometer and understanding doneness cues ensures moist, tender, safe salmon every time.

Why Temperature Matters for Grilled Salmon

Temperature is key for properly cooking salmon on the grill. Salmon is extremely perishable and can harbor dangerous bacteria when undercooked. The USDA recommends cooking salmon to 145°F (63°C) to destroy any potential pathogens. However salmon dries out rapidly above 140°F (60°C). Monitoring the temperature closely allows you to eliminate safety risks while maintaining moisture and texture.

Some common issues that arise from improper salmon temperatures include

• Under 130°F (54°C) – Raw, translucent center. Risk of foodborne illness.

• 130-140°F (54-60°C) – Moist, opaque, flaky. Ideal doneness.

• Over 145°F (63°C) – Dry, chalky texture. Unpleasant flavor.

Mastering the ideal finished temperature range keeps your grilled salmon safe and delicious.

How to Tell When Salmon is Done on the Grill

While temperature is the most reliable indicator of doneness, visual and textural cues also help determine if your salmon is properly cooked on the grill:

• Raw salmon is translucent and glossy. When cooked, it becomes opaque and matte.

• The flesh easily flakes apart when poked with a fork.

• The center is still moist, not dry or chalky.

• The interior color is pale pink. Dark brown or white patches mean it’s overdone.

Rely on multiple signs of doneness rather than just one. Pull the salmon off the grill once it reaches your target temp AND exhibits physical cues of being cooked through.

What Temperature Should Salmon Be When Done on the Grill?

For salmon grilled directly over high heat, aim for a finished temperature of 130-135°F (54-57°C). Allow it to rest off heat for 5 minutes, during which the temp will climb another 5-10 degrees. Resting also allows juices to redistribute evenly.

Salmon cooked more gently or for prolonged periods, like foil-wrapped grill packets, should be cooked to 135-140°F (57-60°C).

For any grilling method, temperatures above 145°F (63°C) risk dry, stringy salmon. Temperatures below 130°F (54°C) mean undercooked centers with food safety concerns.

The ideal target is 130-140°F (54-60°C) to land salmon that is moist, flaky, and opaque all the way through. Use an instant-read thermometer to track the temp. Remove salmon from heat just below your final target to account for carryover cooking.

Grilling Tips for Perfect Salmon Temperatures

Achieving the ideal finished temp for your salmon requires a few simple strategies:

• Pat salmon dry and lightly oil before grilling. Moisture on the surface hinders browning and conducts more heat.

• Preheat grill properly. Use high direct heat, around 450°F, for sear marks. Lower heat to prevent overcooking.

• Frequently check temp. Start poking salmon with an instant-read thermometer after a few minutes. Monitor until desired temp is reached.

• Remove from grill just below target temp. Carryover cooking will continue to raise the temp 5-10°F off heat.

• Allow salmon to rest 5 minutes before serving for juices to redistribute and cook evenly.

With the right techniques and target temperatures, you can master grilled salmon with an ideal tender, flaky interior every time. Investing in a good digital instant-read thermometer makes monitoring the temp foolproof.

Common Questions about Salmon Temperatures

How do I know when salmon is done without a thermometer?

Check for opaque, flaky flesh and pale pink color. Raw translucent patches mean it needs more time. Dry, white sections signal overcooking. Salmon releases easily from the grill when done.

Can I eat salmon below 145°F?

Yes. 130-140°F is ideal for tender salmon. Below 130°F may pose food safety risks.

What carryover temperature should I expect?

Salmon off the grill will increase around 5-10°F from residual heat.

Can I reuse marinades used on raw salmon?

No, marinades can harbor bacteria. Discard any leftover marinade after grilling.

What temperature destroys bacteria in salmon?

The USDA recommends 145°F to ensure salmon safety. Lower cook temps may be acceptable if held for prolonged periods.

Is grill-marked salmon safe to eat?

Yes, sear marks add flavor. Salmon is safe as long as the thickest part reaches 130°F-140°F internally. Monitor temps closely.

Perfectly grilled salmon starts with monitoring temperature. For moist, tender texture without sacrificing food safety, target 130-140°F on an instant-read thermometer. Mastering the ideal temperature range guarantees your salmon comes off the grill flaky, juicy and delicious every time.