Salmon is done when its flesh flakes easily with a fork, feels firm but still moist, and has an internal temperature between 120°F (medium-rare, moist and flaky) and 145°F (well-done). Visual cues include a change in color from translucent to opaque pink in the center, and the appearance of a white protein called albumin on the surface near the end of cooking. Overcooked salmon will be dry and tough, with very firm texture and fully opaque color.
Key Signs Salmon Is Done:
- Flakes easily when gently pressed or forked.
- Flesh is opaque pink to coral, no longer translucent in the center.
- White albumin protein appears on the surface when nearly done.
- Internal temperature hits around 125°F to 130°F for medium doneness; USDA recommends 145°F for safety.
- Salmon will continue cooking slightly on the plate after removing from heat, so slightly underdone in the center when pulled off is okay.
How to Check:
- Use a food thermometer to check internal temperature.
- Press gently with a fork or finger to check if it flakes.
- Observe color change from translucent to opaque.
- Insert a sharp knife or cake tester to check warmth and juices.
By following these indicators, the salmon will be moist, tender, and safely cooked without being dry or overcooked.
