Is Salmon Supposed to be Pink Inside When Cooked?

If you’ve ever cooked salmon and ended up with fish that’s still pink in the middle you may have wondered – is it safe to eat? Is salmon supposed to stay pink when cooked through?

The short answer is yes – it’s normal for cooked salmon to remain pink or orange in the center when it’s done Here’s a detailed look at why this happens and how to ensure your salmon is fully cooked.

Why Does Salmon Stay Pink?

Salmon flesh gets its distinctive orange-pink hue from natural pigments called carotenoids that are present in their diet of krill, shellfish and other small fish.

The most prevalent carotenoid in salmon is astaxanthin a potent antioxidant that gives salmon and other seafood like shrimp their characteristic color.

Astaxanthin does not break down during the cooking process. That’s why properly cooked salmon retains its pinkish tone even after thorough cooking.

So if your salmon fillet still has a translucent, raw appearance in the middle, it needs more time. But if the center is opaque and pink, that’s a good sign it’s fully cooked through.

How Pink Should Salmon Be When Done?

The exact shade of pinkness in cooked salmon depends on factors like:

Species – King, sockeye and coho salmon have deeper orange/red flesh compared to paler pink chum or Atlantic salmon.
Wild vs Farmed – Wild salmon get more astaxanthin from eating krill and algae so they tend to be more vibrantly colored.
Cooking Method – Higher heat oxidizes more carotenoids leading to lighter color.

Despite variations, as long as the thickest part of the salmon is opaque and flakes easily with a fork, it should be safe to eat.

As a guide, these are the normal colors inside of popular types of salmon when they are fully cooked:

King salmon – Bright orange-red
Sockeye salmon – Deep red
Coho salmon – Orange pink
Atlantic salmon – Pale pink
Chum salmon – Light pink

The flesh should appear evenly colored throughout with no translucent areas. Overcooked salmon will look faded, dry or chalky white inside.

Checking Salmon Doneness

While color is a useful indicator, it’s not foolproof. To be sure your salmon is fully cooked, check for two additional signs:

1. Flakiness

Use a fork to gently pry the flesh – it should break into clean, large flakes easily when cooked. Raw salmon won’t flake apart as cleanly.

2. Temperature

Use an instant read thermometer to check the inner temp. Salmon is perfectly cooked between 120-125°F for medium rare doneness. Well done salmon reaches 145°F.

Let thicker fillets rest 3 minutes before serving – the temperature will rise 5-10°F to finish cooking.

Safety Tips

To enjoy tender, flavorful salmon that’s also safe:

Cook to an internal temp of at least 145°F to kill bacteria and parasites.
Avoid eating raw or undercooked salmon to prevent food poisoning.
Thaw frozen salmon safely in the fridge, not on the counter.
Refrigerate leftovers within 2 hours and use within 3-4 days.

Cooking Methods

You can cook salmon to juicy perfection with a variety of different techniques:

Pan searing – Ideal for getting a crispy browned exterior. Use medium-high heat with a bit of oil.
Baking – Cooks gently and evenly. Brush with oil and bake at 400°F until opaque and flaky.
Grilling – Gets great smoky flavor. Oil the grates and grill over direct medium heat, turning once.
Broiling – Quickly cooks the surface under high heat. Keep 6 inches from heat source.
Poaching – Submerge in simmering liquid like wine or broth. Keeps salmon very moist.
Sous vide – Cooks in precise temperature water bath. No overcooking; salmon comes out tender and buttery.

Regardless of the method, the salmon should turn opaque and flake easily when poked with a fork at the center when done. If you notice any translucent areas after cooking, simply return to heat for another 1-2 minutes.

The next time you cook up this popular oily fish, keep an eye out for the proper inner color so you can enjoy the full rich flavor of perfectly prepared salmon. And don’t be alarmed if your fillet remains pink – for salmon, that’s the sign it’s cooked just right.

is salmon supposed to be pink inside

Things You’ll Need

Sharp knife
Instant-read thermometer

StepsMethod

Pick salmon pieces that are all the same size so they cook at the same time. A center cut is usually the best way to make sure that the thickness is the same all over. Thanks Helpful 0 Not Helpful 3 .

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Red or Pink Salmon? What’s the Difference?

FAQ

How can you tell if salmon is undercooked?

Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. After 6-8 minutes of cooking, check for doneness, by taking a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done. It should not however, look raw.

How do you know when salmon is fully cooked?

Internal temperature: Use an instant-read meat thermometer; the salmon should register 145°F (63°C) at its thickest part. Flakiness: When gently pressed with a fork, the fish should easily flake apart. Avoid overcooking, as it can dry out the salmon. Cook with the skin side down for best results.

Can you eat pink salmon raw?

You should cook your salmon to an internal temperature of 145 degrees F until the flesh is opaque and separates easily with a fork. You can eat it raw, but make sure you freeze it first to kill any parasites. Germs can pop up in raw fish, though, which is why experts say you should broil, grill, poach, or bake it.

Why is my salmon dark pink?

In the wild, salmon get their characteristic hue from the creatures they eat — its what makes salmon red or pink. This unique color reflects this carnivore’s diet of shrimp and krill. Each species of salmon eats a different proportion of these carotenoid-rich crustaceans, which influences how red or pink they become.