Even the most experienced cooks have overdone this pink fish at some point. You don’t want to make the same mistake again, though, and that’s our goal here.
Salmon is one of my favorite proteins to cook at home. When prepared properly it has a beautiful pink color a tender flaky texture, and a delicious mild flavor. However, undercooked salmon can be dangerous to eat. In this article, I’ll provide a complete guide on how to tell if your salmon is undercooked, so you can enjoy this healthy fish safely.
What Happens When You Eat Undercooked Salmon
Salmon that isn’t cooked all the way through or is raw can make you sick with bacteria, viruses, and parasites. Two of the biggest risks are salmonella and tapeworms.
Salmonella is a bacteria that can cause serious food poisoning. Symptoms include nausea vomiting stomach cramps, diarrhea, fever, and chills. Salmonella can even become life-threatening for vulnerable groups like the elderly, infants, and those with compromised immune systems.
Tapeworms are parasites found in some types of wild salmon. If you ingest tapeworm eggs, a tapeworm will grow inside your intestines. An alarming tapeworm infection can cause abdominal pain, weight loss, nausea, and diarrhea.
To avoid these risks, it’s vital to properly cook salmon to kill any potential pathogens. So how can you tell if your salmon is thoroughly cooked? Read on for the signs of undercooked salmon and tips for perfect salmon every time.
4 Ways To Check Salmon For Doneness
1. Look For Opacity And Flaking
When the thickest part goes from being clear and red to being opaque and pink, the salmon is done.
After 6-8 minutes of cooking, a sharp knife can be used to peek into the center of the fillet. If it’s beginning to flake but still has a little translucency, it needs another minute or two.
Once the flesh is opaque all the way through and flakes easily, you’ll know it’s cooked through. The flesh should not look raw.
2. Check The Internal Temperature
Using an instant-read thermometer is the most reliable way to assess doneness.
The USDA recommends cooking salmon to 145°F. However, for tender, moist salmon, I prefer 120-125°F. This achieves a nice medium-rare.
To check the temperature, insert the thermometer into the thickest part of the fillet. Don’t let it touch bone, as that would provide an inaccurate reading.
Once it reaches your target temp, let it rest off the heat for 5 minutes before serving. The temp will rise a bit more as it rests.
3. Look For Color Changes
When cooked properly, salmon changes color from translucent red to opaque pink or orange. Overcooking can turn it white and dry.
Farm-raised salmon generally looks more orange than wild salmon after cooking. Wild salmon has a brighter coral pink or red hue.
While checking color can provide clues, it’s not a definitive test since hues vary. Use it in combination with the flake, temp, and smell tests.
4. Smell For Fishiness
Raw or undercooked salmon has a fishy odor. As salmon cooks, this smell will become very mild or disappear completely.
Give your salmon a good whiff after cooking. If any intense fishy or ammonia-like odors remain, pop it back on the heat for a few more minutes.
Ideally, cooked salmon should have a light, sweet, buttery scent. If it passes the smell test, it’s ready to eat!
Handy Tips For Perfectly Cooked Salmon
Now that you know what to look for, here are some tips to nail delicious salmon every time:
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Buy fresh, sushi-grade salmon if eating raw. Otherwise, cook all salmon fully.
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Thicker fillets take longer to cook than thin pieces. Adjust cook times accordingly.
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Brining salmon in a saltwater solution enhances juiciness and flavor.
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Salmon skin gets deliciously crispy when cooked skin-side down in a pan.
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Baking salmon on a wire rack allows air flow for even cooking.
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Resist the urge to flip salmon constantly. Let it cook undisturbed for best results.
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Allow thicker cuts to rest off heat for 5-10 minutes before serving.
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Take salmon off heat just before it’s done to account for carryover cooking as it rests.
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Invest in a good instant-read thermometer for foolproof doneness.
Grilling Salmon To Perfection
Grilled salmon is one of summer’s greatest treats. Follow these steps for perfect grill marks and foolproof doneness:
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Pat fillets dry and brush with oil. Season as desired.
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Place skin-side down. Grill over direct medium heat for 4 minutes.
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Flip and grill 3-4 more minutes until opaque and flaky.
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Move salmon to indirect heat if it browns too quickly.
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Check temperature in thickest area. Remove at 125°F.
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Let rest 5 minutes, then serve with grilled veggies and rice.
Oven-Baked Salmon For A Weeknight Dinner
Baking salmon in the oven results in tender, flaky fillets in under 15 minutes. Try this easy method:
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Preheat oven to 400°F. Line a baking sheet with foil and lightly oil.
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Place seasoned salmon fillets skin-side down on pan.
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Bake 10-12 minutes until salmon flakes and reaches 125°F.
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Broil 2-3 minutes at the end for crispy skin.
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Serve with roasted potatoes and asparagus for a healthy, delicious dinner.
What If My Salmon Is Undercooked?
If you check your salmon and find it’s still underdone, you have a couple options:
-eturn it to heat, checking frequently for doneness. This works best for thicker cuts.
- Flake off and discard any translucent portions. The remaining opaque fish is safe to eat.
If in doubt, it’s best to discard the entire undercooked piece to avoid risks. Ruined dinner is better than food poisoning!
Time And Temperature Chart For Popular Cooking Methods
To recap, here are approximate cooking times and target internal temperatures for different salmon prep methods:
| Cook Method | Time Per 1-Inch Thickness | Minimum Internal Temp |
|---|---|---|
| Pan-seared | 4-5 minutes | 125°F |
| Baked | 8-10 minutes | 125°F |
| Grilled | 4-5 minutes per side | 125°F |
| Broiled | 6-8 minutes | 125°F |
| Poached | 5-6 minutes | 145°F |
| Sous vide | 40-45 minutes | 115°F |
Use an instant-read thermometer to confirm temps. Times will vary based on thickness. Err on the side of undercooking and allow carryover cooking during resting.
Enjoy Salmon Safely
Check the color: What color is cooked salmon?
Based on the type of salmon, cooked salmon should be clear and a light pink or coral color. For example, wild salmon tends to have a brighter, more vibrant color compared to farmed salmon. No matter what kind of salmon you’re cooking, though, the flesh should be a uniform color and not have any clear or raw spots. Overcooked salmon may appear dry, white, or faded in color, and may have a tough texture.
While color can be a helpful visual indicator of doneness, it’s not always reliable. To ensure that salmon is fully cooked and safe to eat, it’s best to use a meat thermometer to check the internal temperature.
Using the Typhur InstaProbe to get instant temperature reads
Step 1. Put the InstaProbe probe into the thickest part of the salmon fillet, being careful not to touch the bone. If the salmon has skin on, insert the probe through the skin, into the flesh.
Step 2. Wait just 0.5 seconds, and the Typhur InstaProbe will give you the exact temperature.
Step 3. The salmon should be taken off the heat and left to rest for a few minutes after it has reached the right internal temperature.
Want to know more about Typhur InstaProbe? Please have a look at this video. You will be surprised!
How to Tell when Salmon Is Cooked
FAQ
Is it okay to eat slightly undercooked salmon?
How do you know if salmon isn’t cooked all the way?
Is it OK for salmon to be pink in the middle?
How do you know when salmon is fully cooked?
How do you know if salmon is undercooked?
Translucent Appearance: If your salmon is undercooked, it may have a translucent or semi-transparent appearance in the thickest part of the flesh. It may appear somewhat raw or gelatinous instead of opaque and flaky. 2. Raw or Mushy Texture: When salmon is undercooked, its texture may be softer with a raw mushy consistency.
What are the side effects of eating Salmon?
For individuals who enjoy fish and do not have a fish allergy, salmon is a high-quality, nutrient-rich food to include in your diet. Unless an individual has a fish allergy, the side effects from eating salmon would primarily be positive for heart and brain health for instance. It is possible that farmed salmon contains higher amounts of contaminants like PCBs compared to wild salmon and that eating it regularly may contribute to an accumulation of toxins. However, very large amounts of contaminated farmed salmon would have to be consumed and many salmon farms are finding sustainable practices that considerably reduce contaminants. The benefits of eating salmon in most cases outweighs the risks. The USDA agrees that eating 4 ounces of wild or farmed salmon twice a week is safe and can give you the nutritional benefits of omega-3 fatty acids for heart and brain health.
How do you know if salmon is cooked?
Simply insert a food thermometer inside the thickest part of the fish because it takes the longest for that part to cook. According to the FDA, if the thermometer shows a temperature of 145°F (63°C), your salmon is done. If it is lower, the salmon is undercooked and you should let it cook a bit longer. One more note.
How do you know if salmon is overcooked?
When salmon is cooked, it will have an opaque pinkish/white color on the outside, and a translucent pink color on the inside. If the salmon is still a dark pink color on the outside it should be cooked longer. If the inside is a light, opaque pink color, it’s likely overcooked. 3. With a Cake Tester
Why is my salmon undercooked?
Common mistakes that can lead to undercooked salmon include not cooking the fish for the recommended time, not preheating the cooking surface, and not using a meat thermometer to check for doneness. What is salmon Oscar?
What is the difference between cooked salmon and undercooked salmon?
While cooked salmon typically has a vibrant pink or coral hue, undercooked fish may have a more reddish or darker tone. 4. Lack of Flakes: Properly cooked salmon will easily flake apart with a fork. However, undercooked salmon wont have well-defined flakes and may still appear cohesive or resistant to separation. 5.