The USDA recommends cooking salmon to an internal temperature of 145°F (63°C) to ensure food safety by killing harmful bacteria
. However, many chefs and cooking experts suggest that cooking salmon to a lower temperature yields a moister, more tender, and buttery texture:
- Rare: 110-115°F (43-46°C) – translucent and soft, not recommended for safety reasons
- Medium rare: 115-120°F (46-48°C) – slightly opaque, soft, and moist
- Medium: 120-125°F (48-51°C) – fully opaque, slightly firm, with a pink center; considered ideal by many for perfect texture
- Medium well: 125-140°F (51-60°C) – firmer flesh with a light pink center
- Well done: 140-150°F (60-65°C) – fully cooked through with no pink color remaining
Cooking salmon "low and slow" at oven temperatures around 275°F to 300°F helps keep it tender and moist, with an internal temperature target often around 125°F for medium-rare doneness
. For baking, typical oven temperatures range from 350°F to 425°F, with cooking times adjusted based on thickness (e.g., about 12-15 minutes per inch at 350°F, or 6-8 minutes per inch at 425°F)
. In summary, while 145°F is the safe USDA standard, many prefer salmon cooked to about 120-130°F internally for optimal flavor and texture, especially if using high-quality or sushi-grade fish
. Using a food thermometer inserted into the thickest part of the salmon is the best way to ensure accurate doneness.
