Salmon is cooked when it changes from translucent to opaque in color and flakes easily with a fork. The center should be a translucent pink without being too raw-looking or too opaque, meaning it's not overcooked. The internal temperature of cooked salmon should be between 125°F and 145°F (about 52°C to 63°C), with 145°F being the USDA recommended safe temperature. When gently pressed, the salmon should feel firm but still moist and offer slight resistance. Overcooked salmon appears white or dry and hard, while undercooked salmon is soft, shiny, and translucent. Common ways to check if salmon is done include:
- Using an instant-read food thermometer
- Gently pressing the flesh to check for flakiness and texture
- Using a knife or cake tester to check the color inside
The appearance of white albumen on the surface signals the salmon is nearly done. Remove the salmon from heat when it is just opaque with a slight pink translucency in the middle, as residual heat will continue cooking it after removal. This ensures juicy, flavorful salmon without being dry or raw.
