What Temperature Should Salmon Be Cooked At? Your Guide to Perfectly Cooked Salmon

Salmon is one of the most popular and delicious fish to cook. When prepared properly, salmon has a tender, flaky texture and rich, buttery flavor that makes it a favorite for many. However, overcooking salmon can quickly lead to dry, rubbery fish that loses much of its flavor. That’s why knowing the right temperature to cook salmon is so important.

In this article, we’ll cover everything you need to know about cooking salmon to perfection, including:

• The optimal internal temperature for different types of salmon
• Why the USDA recommendations may lead to overcooking
• How carryover cooking impacts final temperature
• How to accurately check the temperature of salmon
• Common mistakes and how to avoid them

The Optimal Salmon Cooking Temperature Depends on the Type

The United States Department of Agriculture (USDA) recommends cooking salmon to an internal temperature of 145°F to destroy any potential parasites or bacteria However, cooking most salmon to 145°F will lead to dry, overcooked fish

For wild salmon varieties like sockeye and coho, an internal temperature of 125°F provides the best balance of food safety and optimal texture. At 125°F, the proteins have coagulated enough to give wild salmon a firm but moist and juicy medium-rare texture.

Farmed Atlantic salmon has more fat than wild varieties and can be safely cooked to a slightly higher internal temperature of 130-135°F while still retaining moisture

So for wild salmon, target an internal temp of 120-125°F and for farmed salmon aim for 125-135°F for the best results.

Why Salmon Can Be Cooked to Lower Temperatures Than Recommended

You might be wondering why professional chefs routinely serve salmon cooked to temperatures lower than the USDA recommendation of 145°F.

The answer lies in how salmon is handled and processed before it reaches the consumer. According to the USDA, most wild salmon is frozen soon after being caught. This freezing process kills any parasites that may be present. Farm-raised salmon is also raised in controlled environments that prevent parasite contamination.

So when purchasing salmon from a reputable source and storing it properly, the real food safety risk comes from potential surface bacteria once the fish is thawed. Proper handling and cooking to an internal temperature of at least 125°F is sufficient to make the salmon safe to eat.

Carryover Cooking Is Critical for Salmon

Once salmon is removed from the heat source, residual heat will continue to cook the interior of the fish. This carryover cooking effect means salmon needs to be removed from the heat at a slightly lower temperature than the final target.

For wild salmon cooked to 125°F, remove salmon from the heat at 115-120°F and allow carryover cooking to bring it to the final target temp. For fattier farmed salmon, remove at 125°F for medium-rare or 130°F for medium doneness.

Thicker cuts of salmon fillets will have more carryover cooking than thin pieces. Resting the salmon for 5 minutes before serving gives time for the interior temperature to equalize.

Use a Thermometer to Check Salmon Temperature

Without a thermometer, it can be tricky to nail the right doneness when cooking salmon. The best way to check the internal temperature is by inserting an instant-read digital thermometer into the thickest part of the fillet.

For whole salmon, aim for the area behind the dorsal fin and midway up the fillet. Check temperature in a few spots to account for any uneven cooking.

If you don’t have a thermometer, you can check for doneness by inserting a skewer into the thickest area. It should feel very warm when touched to your lip for medium-rare salmon.

Common Salmon Cooking Mistakes

It’s easy to over or undercook salmon if you aren’t aware of a few pitfalls:

• Cooking at too high temperature – Cooking over high heat tends to overcook the outside before the inside reaches the proper temperature. Use moderate heat for better control.

• Not allowing carryover cooking – Salmon will continue cooking after removed from the heat source. So always remove it before the desired final temperature.

• Not letting it rest – Allowing the salmon to rest after cooking gives time for the inside to cook through. Skip this step and the inside may be underdone.

• Not using a thermometer – Without an instant-read thermometer, it’s very difficult to nail the perfect doneness. Invest in a good thermometer.

Key Takeaways for Cooking Salmon Perfectly

Follow these tips for salmon cooked to tender, flaky perfection every time:

• Wild salmon should reach an internal temp of 120-125°F. Farm-raised salmon 125-135°F.

• Always use a thermometer to check temperature in thickest area.

• Remove salmon from heat below final target temperature to account for carryover cooking.

• Allow thicker cuts of salmon to rest at least 5 minutes before serving.

• Avoid cooking over high heat which can overcook exterior before interior finishes.

Mastering the ideal salmon cooking temperature takes some practice, but is worth the effort. Properly cooked salmon is one of the most delicious, nutritious fish you can enjoy. Follow these guidelines for irresistible salmon every time.

Baking salmon at 400°F (200°C) is generally preferred for its ability to create a crisper skin and firmer texture while still keeping the salmon moist.

The ideal temperature to cook salmon depends on the cooking method and desired outcome, but generally falls between 120°F and 145°F (49°C and 63°C) for a moist, flaky texture.