Salmon should be cooked to an internal temperature of 145°F (63°C) according to the USDA to ensure it is safe to eat by killing harmful bacteria and parasites. However, many chefs and salmon lovers prefer cooking salmon to a lower temperature, around 120-130°F for medium to medium-rare doneness, to achieve a moister, more tender, and buttery texture. Cooking salmon to 125°F is often considered ideal for preserving moisture while it is still safe to eat if handled properly.
Recommended Cooking Temperatures:
- USDA recommended minimum: 145°F (63°C) for safety
- Medium rare: 115-125°F (46-51°C) for moist, tender salmon
- Medium to medium well: 125-135°F (51-57°C)
- Well done: 140-150°F (60-65°C) but can dry out the salmon
Notes on Safety and Texture:
- Cooking to 145°F ensures all bacteria and parasites are destroyed but can lead to dryer salmon.
- Lower temperatures require using sushi-grade salmon or thoroughly frozen fish to mitigate parasite risks.
- Letting salmon rest after cooking helps redistribute juices and keep it moist.
Thus, the safe standard is 145°F, but many prefer 120-130°F for optimal flavor and texture if sourcing permits.
