Perfect Salmon Temperature Guide: Cook to 145°F Safely

The perfect internal temperature for cooked salmon is 145°F (63°C), measured at the thickest part of the fillet using a food thermometer. This USDA-recommended temperature ensures your salmon is safe to eat while remaining moist and flavorful. Cooking salmon to the proper temperature prevents foodborne illness while avoiding dry, overcooked fish. In this guide, you'll learn exactly how to achieve perfectly cooked salmon every time, with professional techniques for accurate temperature measurement, visual doneness cues, and cooking method adjustments.

Why Temperature Matters for Salmon Safety and Quality

Understanding the science behind salmon cooking temperatures helps you make informed decisions in the kitchen. While 145°F is the official food safety standard, many chefs prefer cooking salmon to slightly lower temperatures for optimal texture. The key is knowing when lower temperatures are appropriate and how to balance food safety with culinary preferences.

Salmon, like all fish, contains potentially harmful bacteria that are destroyed at specific temperatures. The USDA Food Safety and Inspection Service established 145°F as the minimum safe temperature because it effectively eliminates pathogens while preserving moisture. However, culinary professionals often use a range of temperatures depending on desired doneness and cooking method.

How to Accurately Measure Salmon Temperature

Using a reliable instant-read thermometer is the only foolproof way to determine when your salmon is perfectly cooked. Here's how to measure correctly:

1. Insert the thermometer probe into the thickest part of the fillet, avoiding bones
2. Wait 10-15 seconds for an accurate reading
3. Remove salmon from heat source when it reaches 140-145°F (it will continue cooking)
4. Clean your thermometer with hot, soapy water after each use

For best results, use a digital thermometer with a thin probe that provides readings in 3-5 seconds. Calibrate your thermometer regularly by testing it in ice water (should read 32°F/0°C) or boiling water (212°F/100°C at sea level).

Cooking Method	Recommended Temperature	Resting Time	Texture Result
Pan-searing	125-130°F	3-5 minutes	Medium-rare, moist center
Baking	130-135°F	5-7 minutes	Medium, flaky throughout
Grilling	135-140°F	4-6 minutes	Medium-well, slightly firm
Smoking	145°F	N/A	Fully cooked, safe for storage

Context Boundaries: When to Adjust Your Target Temperature

While 145°F is the standard recommendation, certain situations call for temperature adjustments:

• For sushi-grade salmon: If using premium, properly handled sushi-grade salmon, some chefs cook to 120-125°F for medium-rare preparation
• For vulnerable populations: When serving children, elderly individuals, or those with compromised immune systems, always cook to the full 145°F
• For food service: Commercial kitchens must follow the FDA Food Code requirement of 145°F for all fish
• For different cuts: Thicker center-cut portions may benefit from slightly lower temperatures (135-140°F) while thinner pieces should reach 145°F

According to the FDA Food Code 2022, fish must be cooked to 145°F or until the flesh is opaque and flakes easily with a fork. This regulation exists because undercooked fish can harbor parasites like Anisakis, which are destroyed at proper temperatures.

Visual Doneness Cues When Thermometer Isn't Available

If you don't have a thermometer, look for these visual indicators that your salmon has reached safe eating temperature:

• The flesh should change from translucent to opaque throughout
• Salmon will flake easily when tested with a fork at the thickest part
• There should be no raw-looking translucency in the center
• The surface should have a slightly firm texture, not mushy

However, visual cues alone aren't as reliable as temperature measurement. A study published in the Journal of Food Protection found that home cooks frequently misjudge fish doneness by appearance alone, with nearly 40% serving undercooked fish when relying solely on visual indicators.

Common Salmon Cooking Mistakes to Avoid

Even experienced cooks make these temperature-related errors:

• Not accounting for carryover cooking: Salmon continues to cook after removal from heat (typically rises 5-10°F)
• Testing temperature too early: Frequent thermometer checks cool the fish and disrupt cooking
• Ignoring thickness variations: Different parts of the fillet cook at different rates
• Using the wrong thermometer type: Dial thermometers are too slow for thin fish fillets

Storage and Reheating Guidelines for Cooked Salmon

Proper temperature management continues after cooking:

• Refrigerate cooked salmon within 2 hours (1 hour if room temperature exceeds 90°F)
• Store in airtight container at 40°F or below
• Reheat to an internal temperature of 165°F for food safety
• Consume refrigerated cooked salmon within 3-4 days

When reheating, use gentle methods like oven warming at 275°F or microwave at 50% power to prevent further drying. Always check the internal temperature with a thermometer to ensure it reaches 165°F throughout.

FAQ: Salmon Cooking Temperature Questions Answered

What is the minimum safe temperature for cooked salmon?

The minimum safe internal temperature for cooked salmon is 145°F (63°C) as recommended by the USDA. At this temperature, harmful bacteria are destroyed while the fish maintains optimal moisture. For home cooking, you can remove salmon from heat at 140°F as it will continue to cook during resting, reaching the safe 145°F threshold.

Can I eat salmon at 120 degrees?

Salmon cooked to 120°F is considered rare and may not be safe for everyone. While high-quality sushi-grade salmon can be consumed raw, cooked salmon at 120°F hasn't reached temperatures that destroy all potential pathogens. This temperature is generally only recommended for healthy adults using premium, properly handled salmon. Vulnerable populations should always consume salmon cooked to at least 145°F.

How long does it take salmon to go from 120 to 145?

The time it takes for salmon to rise from 120°F to 145°F depends on thickness and cooking method. Typically, a standard 1-inch thick fillet will increase 5-10°F during a 5-minute resting period. Thicker cuts may continue cooking for up to 10 minutes off heat. Factors like room temperature, cooking surface material, and initial temperature all affect carryover cooking rates.

Is salmon done at 130 or 140 degrees?

Salmon cooked to 130°F is medium-rare with a moist, slightly translucent center, while 140°F produces medium-well results with mostly opaque flesh. From a food safety perspective, salmon should reach 145°F for complete safety. However, many chefs remove salmon from heat at 130-135°F knowing it will continue cooking to 145°F during resting. For immediate consumption without resting, 145°F is the safe minimum.

What temperature kills parasites in salmon?

Parasites in salmon are killed at 140°F (60°C) when maintained for at least 10 minutes. The USDA recommends cooking salmon to 145°F because this temperature ensures parasites are eliminated more quickly while accounting for variations in cooking methods. Freezing salmon at -4°F (-20°C) for 7 days or -31°F (-35°C) for 15 hours also kills parasites, which is why sushi-grade salmon is deep-frozen before consumption.