What Temperature Is Salmon Safe To Eat?

Salmon is one of the most popular and nutritious fish available. However, like any protein, it requires proper handling and cooking to avoid foodborne illnesses. So what temperature should you cook salmon to make it safe to eat?

The recommended safe minimum internal temperature for salmon is 145°F (63°C). This temperature kills any potential parasites, viruses or bacteria including salmonella.

However, cooking to this temperature will likely result in dry, overcooked salmon. For the best texture, many chefs recommend stopping the cooking process at a lower temperature. Here is a more in-depth look at salmon temperatures and food safety.

USDA Recommended Safe Temperature

The United States Department of Agriculture (USDA) recommends cooking fish to an internal temperature of 145°F (63°C) or above. This temperature kills any dangerous pathogens that may be present.

Salmon specifically wild salmon can sometimes contain harmful parasites if raw or undercooked. Farmed salmon is unlikely to have parasites since it is raised in controlled environments.

Cooking to the USDA recommended 145°F will kill any potential parasites or bacteria. However, salmon begins to coagulate and lose moisture around 120°F By 140°F, it will be dry and flaky

So while safe, cooking to the USDA temperature will result in overcooked salmon that is dry and tough

Chef Recommended Temperatures

Many professional chefs argue that cooking salmon to 145°F is unnecessary and overcooks the delicate fish. They recommend removing salmon from the heat source at a lower temperature.

The optimal temperature for salmon comes down to personal preference. But here are some chef recommended temperatures for different doneness levels:

• Rare – 110°F (43°C)
• Medium rare – 125°F (52°C)
• Medium – 135°F (57°C)
• Well done – 145°F (63°C)

These temperatures will produce tender, moist, and flaky salmon when removed from the heat source and allowed to rest. The fish will continue cooking to around 5 degrees higher during the rest time.

Use a lower temperature for wild salmon since it contains less fat. Farm-raised salmon can be cooked to a slightly higher temp.

Is Undercooked Salmon Safe?

Cooking salmon below the USDA recommended 145°F does come with a small risk of illness. However, the risk is very low if the following guidelines are followed:

• Purchase fresh, properly refrigerated salmon from a reputable seller
• Store at 40°F or below and use within 2 days
• Rinse and pat dry salmon before cooking
• Use a food thermometer to monitor temperature
• Allow 3-4 minutes rest time after cooking for carryover cooking

Make sure any leftovers are promptly refrigerated. And only reheat to 165°F or until steaming hot before eating again.

Undercooking may also be more appropriate for those with a higher risk tolerance or healthy immune systems. Those at higher risk of foodborne illness should use the USDA recommended temperature.

Carryover Cooking and Rest Time

It’s important to account for carryover cooking when determining the removal temperature. After taking salmon off the heat source, the internal temperature will continue rising around 5-10°F.

To hit the ideal 125°F for medium rare, take the salmon off heat when it reaches 115-120°F. Then allow it to rest for 3-4 minutes until 125°F is reached.

Resting also allows heat and juices to distribute evenly throughout the salmon. This prevents overcooked edges and undercooked centers.

Always allow a rest time after cooking salmon before serving, about 4 minutes for thicker fillets and 2 minutes for thinner cuts.

Checking Salmon’s Temperature

Using an instant read thermometer is the most accurate way to determine the internal temperature of salmon. Insert the probe into the thickest part of the fish and make sure it’s not touching any bones.

If you don’t have a thermometer, you can check for flakiness and opacity to determine if the salmon is cooked through. Use a fork to gently flake the fish. If it flakes cleanly, it should be cooked through.

Salmon flesh should also be opaque when fully cooked. Translucent areas indicate undercooking.

How Long To Cook Salmon

Cooking times vary depending on thickness and preparation method. Here are some general guidelines:

• Pan searing: 3-6 minutes per side
• Baking: 8-12 minutes at 400°F
• Grilling: 4-8 minutes per side
• Poaching: 5-8 minutes in 160°F liquid

Thicker cuts over 1 inch may need slightly longer. Use the thermometer and visual tests to determine when salmon is at the desired internal temperature rather than just relying on time.

Cooking Methods

Salmon can be prepared using almost any cooking method. Some top choices include:

• Pan searing – Use a hot skillet with a little oil to get a crispy crust while cooking through. Great for weeknight meals.

• Baking – Bake seasoned salmon fillets in the oven at 400°F. Broil at the end to crisp the skin.

• Grilling – Get nice grill marks and char flavor. Use a fish basket if fillets are prone to sticking.

• Poaching – Gently cook in 160-180°F liquid like wine, broth, water, or oil. Keeps salmon very moist.

• Sous vide – Vacuum seal seasoned salmon and cook at precise temperature water bath. Perfect results every time.

• Smoking – Either hot or cold smoked salmon has amazing flavor. Brining first helps keep fish moist.

Experiment with different techniques and flavor additions to find your favorites. Monitor temperatures carefully to avoid over or undercooking.

Safety Tips

Follow these tips when handling and cooking salmon:

• Buy fresh, sushi-grade salmon if consuming raw or undercooked
• Keep refrigerated below 40°F until ready to cook
• Defrost frozen salmon in the fridge, not at room temp
• Wash hands, prep area, and tools before handling
• Use a separate cutting board and knife for raw salmon
• Cook to safe internal temperature of at least 145°F if concerned about risk
• Refrigerate leftovers within 2 hours and reheat fully to 165°F

For the highest safety, the USDA recommends cooking salmon to 145°F or above. However, stopping around 125°F produces tender, moist salmon while still minimizing risk when safe handling guidelines are followed. Use an instant read thermometer to monitor temperature. Allow 3-4 minutes rest time after cooking for carryover cooking. Enjoy your salmon!

No, it is not generally safe to eat salmon under 145°F (63°C).

While salmon cooked to 120 degrees Fahrenheit is not considered fully cooked according to the USDA’s food safety guidelines, it is still safe for consumption by some individuals, particularly those with a higher risk tolerance for foodborne illness. The USDA recommends a minimum internal temperature of 145°F for cooked fish.