How to Order Salmon Cooked Perfectly Every Time

Ordering salmon at a restaurant can be confusing if you don’t know the proper terms for different cooking temperatures. Salmon can be served anywhere from rare to well-done which dramatically impacts the texture and flavor. Follow this guide to learn how to order salmon cooked just the way you like it!

Overview of Salmon Doneness Levels

Salmon fillets can be prepared at various internal temperatures, measured using a food thermometer

• Rare – 110°F (43°C)
• Medium Rare – 120-125°F (49-52°C)
• Medium – 130-135°F (54-57°C)
• Medium Well – 140°F (60°C)
• Well Done – 145°F (63°C)

These temperatures produce salmon with the following characteristics:

• Rare salmon is lightly cooked on the outside with a cool, raw center. The texture is soft and silky.

• Medium rare salmon has a warm, reddish-pink center that is lightly firm. This is many people’s favorite doneness for salmon.

• The middle of medium-sized salmon is hot and light pink, and it’s cooked all the way through but still moist.

• Medium well salmon has a small band of pink in the center with firmer flesh.

• Well done salmon is cooked until the center is opaque with a flaky, drier texture.

How to Order Salmon at a Restaurant

Use these guidelines to order cooked salmon that matches your preferences:

If you like sushi or carpaccio:

• Request “rare” or “medium rare.” This produces tender, silky salmon with a cool translucent center.

If you prefer salmon fully cooked but not dry:

• Ask for “medium doneness.” The salmon will be hot and moist all the way through but not overly firm.

If you dislike any raw-looking pinkness:

• Order “medium well” for just a hint of pink in the center or “well done” for salmon that is fully opaque. Just keep in mind these cooking methods make the salmon flakes dry out.

If you are unsure or want the chef’s recommendation:

• Ask for the salmon to be cooked “however the chef recommends” or “however is traditional.” Well-trained chefs know the optimal preparation for each fish type.

To play it safe if you have dietary restrictions:

• Specify “well done to 145°F” to ensure any bacteria or parasites are killed through sufficient cooking.

Don’t Use Steak Terminology

One mistake people often make is using steak terms like “rare” or “blue” when ordering salmon. Unlike beef, there are no formal terms that apply to salmon doneness. Describing a precise temperature or level of pinkness is clearer.

Using vague language like “not overcooked” or asking to “just sear it” can lead to confusion. Always specify the exact degree of doneness you want.

Consider the Salmon Type

While most salmon can be served anywhere from rare to well-done based on preference, keep these notes in mind:

• Wild salmon has more fat so can be cooked rarer without drying out.

• Farmed salmon is leaner so benefits from medium or beyond to prevent chewiness.

• Fattier salmon like king and sockeye hold up better to rare cooking.

• Lean salmon like Atlantic becomes tough if undercooked.

Special Considerations

Some people need to take extra care when consuming raw or undercooked salmon:

• Pregnant women, the elderly, and those with compromised immune systems should avoid rare or raw salmon because of infection risks.

• People with fish allergies may react to salmon no matter how well it’s cooked. Inform your server if you have allergies.

• Salmon sashimi requires freezing first to kill any parasites according to FDA guidelines. Check if a restaurant abides by this if ordering very rare salmon.

Salmon Cooking Methods

Along with doneness preference, consider the cooking technique which also impacts the flavor and texture:

• Pan-seared – Quickly browned on the stovetop to develop a crispy crust while keeping the interior moist.

• Baked – Slowly cooked in the oven, retaining moisture and adding mild flavor.

• Grilled – Charred on a grill for smoky flavor and juicy texture.

• Broiled – Seared under high heat to caramelize the exterior.

• Poached – Gently simmered in aromatic liquid keeping the salmon very tender.

• Cured – Brined in a salt-sugar solution to season the salmon and lightly preserve it.

Helpful Tips for Ordering Salmon

Keep these tips in mind to order cooked salmon perfectly tailored to your tastes:

• For the best results, order salmon by precise temperature like “medium rare, 125°F.”

• Consider the salmon variety and oil content when deciding on doneness. Fattier fish can be more rare.

• Request a cooking method like grilled or baked based on your textural preferences.

• For safety, pregnant women and those with compromised immunity should stick with well-done salmon.

• If you don’t have a strong preference, ask the chef to recommend the doneness.

• Avoid vague terms open to interpretation. Use exact descriptors for the level of pinkness and firmness desired.

• If your salmon arrives over- or undercooked, politely ask for a new properly cooked portion. Any good restaurant will happily accommodate this.

Common Questions

If you’re new to ordering cooked salmon, here are some frequent questions:

What temperature should I request for flaky, moist salmon?

For salmon that is cooked through but remains moist and tender, ask for medium, 135°F. This eliminates raw-looking pinkness but maintains plenty of moisture.

What if I’m not sure what doneness I prefer?

Tell your server you would like the salmon prepared however the chef recommends. A well-trained chef will know the right balance of rareness vs doneness for each fish variety.

Is it safe to eat rare salmon?

Salmon that is flash-seared and served rare or medium-rare is generally safe for most people. However, pregnant women, young children, the elderly and those with compromised immunity should avoid raw or undercooked salmon because of infection risks.

What if my salmon is under- or overcooked?

Politely point out the error and request a replacement salmon cooked to your preferences. At most restaurants, the kitchen will happily correct the issue as long as you are courteous.

Does the cooking method affect doneness?

Yes, grilled or broiled salmon will cook faster than poached or baked salmon. Let the server know if you need it cooked longer to achieve your desired doneness with a slower cooking method.

The Takeaway

With this guide, you should feel confident ordering salmon cooked exactly the way you prefer it. Descriptors like “medium rare, warm red center” or “well done, fully opaque” along with specifying a precise temperature will ensure your salmon arrives cooked to your liking every time!