The recommended internal temperature for cooked salmon varies based on desired doneness and safety guidelines:
- The USDA and FDA recommend cooking salmon to a minimum internal temperature of 145°F (63°C) to ensure safety by killing harmful bacteria. At this temperature, salmon will be fully cooked and safe but may be dry and firm.
- For a more tender, moist, and flaky texture preferred by many chefs and home cooks, salmon is often cooked to a slightly lower temperature:
- Medium rare: 115-125°F (46-51°C) — salmon will be moist, slightly translucent or fully opaque with a pink center, tender, and buttery.
- Medium: 125-135°F (51-57°C) — firm yet juicy with balanced texture.
- Medium well: 135-140°F (57-60°C) — firmer flesh with little pink remaining.
- Well done: 140-150°F (60-65°C) — fully cooked, firm, and can be dry.
- To check doneness, measure the internal temperature at the thickest part of the filet using an instant-read thermometer. After removing from heat, letting salmon rest for a few minutes allows residual heat to finish cooking, achieving the perfect texture.
- Cooking times vary depending on oven temperature and salmon thickness. For example, at 350°F, cook about 12-15 minutes per inch of thickness; at 425°F, cook 6-8 minutes per inch.
In summary, salmon is considered done and safe at 145°F, but many prefer it cooked to 120-130°F for optimal moistness and flavor, with the final choice depending on personal preference for texture and doneness.
