The recommended safe internal temperature for cooked salmon, according to the USDA, is 145°F (63°C) to ensure any harmful bacteria are destroyed
. However, many chefs and cooking experts suggest cooking salmon to a lower temperature for optimal texture and flavor:
- Medium rare: 115-120°F (46-48°C) – salmon is opaque but still soft and moist
- Medium: 120-125°F (48-51°C) – salmon is fully opaque with a slightly firm texture and a pink center; considered ideal by many chefs for moist, tender salmon
- 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 with no pink remaining, but often dry and less desirable in texture
Cooking salmon at lower temperatures (around 120-130°F) is common in culinary practice to maintain a buttery, moist texture, especially with sushi-grade or properly frozen fish
. Cooking salmon at higher oven temperatures (350-425°F) affects cooking time, generally around 6-15 minutes per inch of thickness depending on the oven temperature
. In summary, for safety, 145°F is recommended, but for best taste and texture, many prefer salmon cooked to about 120-130°F, especially if using high-quality or sushi-grade fish
