Salmon Cooking Temperature: 145°F for Perfect Results

The perfect internal temperature for cooked salmon is 145°F (63°C) as measured with a food thermometer at the thickest part of the fillet. This USDA-recommended temperature ensures your salmon is safe to eat while maintaining optimal moisture and flavor.

When you're preparing salmon, hitting the right temperature isn't just about food safety—it's the difference between succulent, restaurant-quality fish and dry, overcooked disappointment. Professional chefs and food safety experts agree that 145°F (63°C) is the magic number that eliminates harmful bacteria while preserving that delicate, flaky texture salmon lovers crave.

Why Temperature Matters for Perfect Salmon

Unlike steak or chicken, salmon requires precise temperature control because its delicate flesh dries out quickly when overheated. The USDA Food Safety and Inspection Service established 145°F as the minimum safe internal temperature for all fish, including salmon, to destroy potential pathogens like Salmonella and Listeria.

"Many home cooks ruin perfectly good salmon by guessing doneness instead of using a thermometer," explains Antonio Rodriguez, culinary expert with Michelin-starred kitchen experience. "The 145°F standard gives you the sweet spot between food safety and optimal texture—any lower risks foodborne illness, while higher temperatures squeeze out precious moisture."

Salmon Doneness Temperature Guide

Doneness Level	Internal Temperature	Visual Characteristics	Safety Considerations
Rare	110-120°F (43-49°C)	Translucent, raw center	Only safe with sushi-grade salmon
Medium Rare	120-125°F (49-52°C)	Slightly translucent center	Not recommended for regular salmon
Medium	125-130°F (52-54°C)	Opaque but moist throughout	Acceptable for high-quality salmon
Properly Cooked	145°F (63°C)	Fully opaque, flakes easily	USDA food safety standard
Well Done	150°F+ (66°C+)	Dry, firm texture	Overcooked, loses moisture

How to Measure Salmon Temperature Correctly

Accurate temperature measurement requires proper technique:

• Insert your instant-read thermometer into the thickest part of the fillet, avoiding bones
• Wait 10-15 seconds for an accurate reading
• Check multiple spots in larger pieces
• Remove salmon from heat at 140°F (60°C) as carryover cooking will raise temperature 5 degrees

The FDA Food Code confirms that fish must reach 145°F for 15 seconds to ensure pathogen destruction. For sous vide cooking, the temperature/time combinations vary—126°F for 60 minutes achieves the same safety level through prolonged exposure.

Context Boundaries: When Temperature Rules May Vary

While 145°F remains the gold standard for safety, certain cooking scenarios have different requirements:

• Sushi-grade salmon: Can be served raw (below 110°F) but must be previously frozen to -4°F for 7 days to kill parasites per FDA guidelines
• Smoked salmon: Cured at temperatures below 90°F, requiring different safety protocols
• Restaurant settings: Some chefs serve salmon at 125°F for premium texture, but this requires impeccable ingredient sourcing

"Home cooks should stick to the 145°F rule unless they're working with verified sushi-grade fish," advises Rodriguez. "The risk of parasites like Anisakis makes proper cooking essential for non-sushi-grade salmon."

Visual Doneness Cues When Thermometer Isn't Available

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

• Flesh turns from translucent to opaque pink throughout
• Fish flakes easily when gently pressed with a fork
• Surface appears matte rather than glossy
• White albumin (the white substance) appears but isn't excessive

However, visual cues alone aren't reliable for food safety. The USDA emphasizes that only a food thermometer can confirm salmon has reached the necessary 145°F internal temperature.

Common Temperature Mistakes to Avoid

Even experienced cooks make these temperature-related errors:

• Testing too early: Opening your oven or grill frequently drops temperature
• Misplacing the thermometer: Measuring near bones or skin gives false readings
• Ignoring carryover cooking: Removing salmon at target temperature results in overcooking
• Using glass or mercury thermometers: These can shatter and don't provide instant readings

For best results, invest in a high-quality instant-read thermometer and calibrate it regularly. The James Beard Foundation recommends checking thermometer accuracy by testing in ice water (32°F/0°C) and boiling water (212°F/100°C at sea level).

Perfect Salmon Temperature by Cooking Method

Different cooking techniques require slight temperature adjustments:

• Pan-searing: Remove at 140°F (carryover to 145°F)
• Oven roasting: Cook to exactly 145°F (less carryover)
• Grilling: Remove at 135-140°F (significant carryover)
• Poaching: Maintain water at 160-180°F until salmon reaches 145°F internally

Remember that thicker cuts require longer cooking times but should still reach 145°F at their thickest point. The FDA provides detailed cooking charts confirming that all fish, including salmon, require minimum internal temperatures of 145°F for safety.

Can salmon be safely eaten at 140 degrees Fahrenheit?

Salmon reaches food safety standards at 145°F (63°C) according to USDA guidelines. While 140°F is close, it doesn't guarantee elimination of all potential pathogens. For optimal safety, continue cooking until it reaches 145°F, or if using sous vide, maintain 140°F for at least 12 minutes.

How do I know when salmon is done without a thermometer?

Without a thermometer, check for opaque flesh throughout (no translucent areas), flakiness when gently pressed with a fork, and a matte rather than glossy surface. However, these visual cues aren't as reliable as temperature measurement for food safety. The USDA strongly recommends using a food thermometer to verify 145°F internal temperature.

Does the cooking temperature change for wild vs. farmed salmon?

No, the USDA-recommended safe internal temperature of 145°F applies to both wild and farmed salmon. While wild salmon typically has less fat content and may appear done at slightly lower temperatures, food safety standards remain the same for both varieties to eliminate potential pathogens.

Should I let salmon rest after reaching 145 degrees?

Yes, allow salmon to rest for 3-5 minutes after reaching 145°F. This resting period lets the temperature distribute evenly and the proteins relax, resulting in moister fish. During resting, the internal temperature typically rises 3-5 degrees due to carryover cooking, which is why many chefs remove salmon at 140°F.

Is it safe to eat salmon at medium rare (125°F)?

Medium rare salmon at 125°F is only safe if using verified sushi-grade salmon that has been previously frozen to kill parasites. Regular grocery store salmon should always be cooked to the USDA-recommended 145°F for safety. The FDA requires fish intended for raw consumption to be frozen at -4°F for at least 7 days to eliminate parasite risks.