Can You Eat Salmon If It’s Pink In The Middle?

Salmon is one of my favorite foods. There’s nothing quite like a beautifully grilled or pan-seared salmon filet. But cooking salmon can be tricky. Undercook it, and you risk food poisoning. Overcook it, and you’re left with a dry, flavorless fish. So how do you know when salmon is perfectly cooked? One of the biggest questions is whether it’s safe to eat salmon that’s still pink in the middle.

As a food blogger I get asked this question a lot. The short answer is yes salmon is safe to eat when the center is still pink. But there are a few things you need to know to ensure your salmon is fully cooked and enjoyable. In this article, I’ll explain why salmon can be pink when cooked, how to tell if it’s done, and share some tips for cooking salmon to perfection.

Why Salmon Stays Pink

The pink color of salmon comes from astaxanthin, a color that is naturally found in shellfish and algae that salmon eat. Astaxanthin sticks to the muscles and fat in salmon, which is what gives it its unique color.

Unlike myoglobin which causes red meats to turn brown when cooked, astaxanthin doesn’t break down when heated That’s why wild salmon retains its vibrant pink or orange tone even after thorough cooking Farm-raised salmon is fed less astaxanthin, so it often appears more pale pink.

So the presence of pink in cooked salmon is totally normal But you still need to cook the fish to an adequate internal temperature to kill any potential bacteria or parasites

How To Tell If Salmon Is Done

Because the pink color remains, you can’t rely on visual cues alone to determine if salmon is fully cooked. Here are a few ways to check it:

• Flake test – Use a fork to gently press the thickest part of the salmon. If it flakes easily, it’s done. If it’s mushy, gluey or gelatinous, it needs more time.

• Use an instant-read thermometer to check the temperature inside the salmon. It should register 145°F for safe consumption.

• Opacity – The interior should be opaque and firm, not translucent. Peek inside a thinner portion or gently break open a thicker cut.

• Color – While the center can be pink, it shouldn’t be bright translucent. It will appear more solid pink or whitish pink when thoroughly cooked.

Two notes of caution: First, don’t eat raw or undercooked salmon because of the risk of parasites. And second, take care not to overcook it either. Salmon can go from perfect to dry and tasteless quickly.

Tips For Cooking Salmon To Perfection

Follow these tips to help ensure your salmon comes out moist, flaky and delicious every time:

• Get good quality salmon – Wild-caught is best. Go for thick, center-cut filets for even cooking. Inspect for freshness.

• Brush with oil – Rub a thin coating of oil over the fish to prevent sticking and evenly distribute heat. Olive, avocado or grapeseed oils work well.

• Preheat cooking surfaces – Get pans, grills or ovens hot before adding fish. This helps sear and cook the exterior faster.

• Don’t move it – Let salmon cook undisturbed once added to heat so a nice crust can form. Gently flip only once halfway through.

• Use a thermometer – This removes the guesswork so you don’t over or undercook. Target 145°F and allow carryover cooking.

• Let it rest – Salmon continues cooking once removed from heat. Allow it to rest at least 5 minutes before serving for the juices to reabsorb.

• Avoid overcooking – Check for doneness a couple degrees before target temp. Overdone salmon is dry and lackluster.

• Enhance flavor – Brines, marinades and rubs can impart delicious flavor. Lemon, dill, garlic, mustard and maple make tasty complements.

With a little care and some practice, you’ll be able to nail perfectly cooked, tender and juicy salmon every time. Let the salmon be your guide. If it flakes easily, the interior is opaque and firm, and it registers 145°F, then you can be confident your fish is done right. The pink center is not only safe, but ensures succulent salmon flavor and texture.

So next time you cook up a beautiful salmon filet, go ahead and enjoy it when it’s still pink inside. Just follow the tips above, and you’ll have a delicious meal that’s safe and scrumptious. Salmon is too good to overcook, so learn how to prepare it properly. A fork-flaking, pink center salmon is a wonderful thing.