What Temperature Should Salmon Be Cooked To For Perfect Results?

Salmon is one of the most popular fish to cook and eat, loved for its versatility and lush, buttery texture when prepared just right. However, there’s a fine line between properly cooked salmon and a dried-out disappointment. That’s why knowing the right final temperature is so important when cooking salmon.

With so many cooking methods – grilling, pan searing, oven roasting, or even air frying – plus different types of wild and farmed salmon, it can get confusing to know the proper temperature to cook salmon. The United States Department of Agriculture (USDA) recommends cooking salmon to 145°F to ensure it’s safe to eat But if you solely follow the USDA temperature, that tender salmon fillet, especially wild salmon, will likely end up tough, dry, and fibrous Depending on the salmon type, you should aim for 120-135°F for the best texture.

Why the USDA Recommends Cooking Salmon to 145°F

The USDA arrived at 145°F since harmful germs like Listeria are killed instantly at that temperature. If you’ve cooked salmon to 145°F before, you’ve likely found it wasn’t very appetizing – dry, chalky, and rubbery. However, as noted by food scientist J. Kenji Lopez-Alt, reaching a specific temperature doesn’t define when a protein like salmon is safe to eat. Instead, it’s the combination of temperature and time. Temperatures around 125°F will still kill most dangerous bacteria, just at a slower pace. So salmon cooked to 125°F remains safe if it stays at that temp for a few minutes.

Unless you’re refrigerating it right away, cooked food doesn’t instantly cool down. Salmon taken off heat at 125°F will likely continue increasing a few degrees before cooling off.

How Hot Should Salmon Be When Served?

For the best texture and flavor, the internal temperature salmon should reach depends on whether it’s wild or farmed salmon:

• Wild salmon – Cook to 115-125°F for a firm yet moist, medium-rare texture.

• Farmed salmon – Cook between 125-135°F to account for its higher fat content compared to leaner wild salmon. Farmed will stay succulent when cooked up to 135°F.

Cooking much above 140°F will cause the salmon’s proteins to shrink, forcing out moisture and fat which dries it out

Why You Shouldn’t Cook by Time Alone

Relying solely on cook times can lead to over or undercooked salmon. Oven temperatures vary and thickness of the fillet makes a difference. It’s best to regularly check for doneness with an instant-read thermometer for most reliable results. However, approximate oven roasting times for salmon fillets are:

• 425°F – 7 to 9 minutes
• 350°F – 15 to 20 minutes

Just keep watch since ovens can run hot or cool.

Allow Carryover Cooking

An important part of avoiding overcooked salmon is understanding carryover cooking. After removing salmon from the heat source, its internal temperature keeps increasing a bit more from residual heat.

To allow for carryover cooking, take wild salmon off the heat around 115-120°F and it will coast up to the 125°F for medium-rare doneness after resting a minute or two. For fattier farmed salmon, cook it to 125-130°F and the temp will also rise a few degrees.

How to Check Salmon’s Internal Temperature

Using an instant-read thermometer is the most reliable way to check salmon’s doneness. Insert the probe into the thickest area and it will display the temp in seconds.

If you don’t have a thermometer, insert a skewer or cake tester into the thickest part. It should slide in smoothly with no resistance when done. Remove and touch the tip to your wrist or lip. If it feels warm, the salmon is ready.

Signs of Overcooked Salmon

If you see white albumin protein seeping from the salmon, it’s overcooked. Immediately remove it from the heat. Try using a lower temperature next time to prevent albumin from being forced out.

When testing salmon with a fork, if it flakes apart too easily, it’s also overdone. Properly cooked salmon should meet a little resistance when pulling it apart.

Safety Tips

Salmon can be enjoyed raw in sushi when properly handled. However, to eliminate any risks of bacteria or parasites, it’s safest to cook salmon to minimum temperatures of 115°F for wild and 125°F for farmed.

For highest quality, buy fresh wild salmon within 2 days of catching. Or opt for frozen – flash freezing locks in freshness and kills parasites.

When in doubt, cook salmon to the USDA recommended 145°F if you have health concerns. But for the best texture and flavor, cook between 120-135°F and allow a few minutes to rest before serving. Use an instant-read thermometer for perfect salmon every time.

For safe and optimal flavor and texture, salmon should be cooked to an internal temperature of 145°F (63°C). However, many chefs and foodies prefer a slightly lower temperature for a more moist and buttery texture, often pulling the salmon off the heat when it reaches 120-125°F.