If you think salmon is dry, it’s because it’s been cooked too long. This Baked Salmon Temperature Guide will show you how to always cook soft, juicy salmon.
Overcooked salmon is a chore. It’s dry, chewy, and will make you want to swear off fish.
These tips will help you find the right internal temperature for salmon and give you an idea of how long it will take to bake at different oven temperatures for both a whole side of salmon and individual pieces (fillets).
Salmon is one of my favorite proteins to cook. It’s tasty, versatile, and packed with healthy omega-3 fatty acids. However, it can be tricky to cook salmon just right since you want it moist and tender, not dry and overcooked
So what temperature should you cook salmon to? The exact temperature depends a bit on personal preference but for medium salmon that is moist and flaky you’ll want to remove it from the heat when it registers 135°F internally. This will ensure it continues cooking to about 140°F as it rests, which is perfect for getting salmon that melts in your mouth.
Today I’m going to tell you everything you need to know to always cook salmon perfectly. I’ll cover:
- Ideal internal temperatures for different doneness levels
- How to accurately check the temperature of salmon
- Common mistakes and how to avoid them
- Tips for moist, tender salmon
- My favorite foolproof salmon recipes
So keep reading for pro tips on achieving tender, flaky, melt-in-your-mouth salmon!
What is the Best Temperature for Cooked Salmon?
There is a range of temperatures where cooked salmon is safe, but I’ve found that following 135°F is best. Here’s a look at salmon temperatures based on different levels of doneness:
- Rare: 110°F
- Medium rare: 125°F
- Medium: 135°F
- Well done: 145°F+
For moist, tender salmon I recommend removing it from the heat at 135°F. This will let the temperature rise about 5 degrees more while it sits.
Salmon at 140°F is cooked through while still being juicy and flaky in the middle If you prefer it a bit more rare in the center, aim for 130°F.
Well done salmon (145°F+) will be fully opaque throughout but also dry and chewy. I don’t recommend cooking salmon past 145°F.
How to Check Salmon Temperature
Using an instant read thermometer is hands down the best way to check salmon temperature. Thermometers are inexpensive, hugely helpful for getting consistently cooked salmon, and take the guesswork out of determining doneness.
To use an instant read thermometer:
- Insert the probe into the thickest part of the salmon fillet, making sure it reaches the center.
- Wait 10-15 seconds for an accurate reading.
- Remove salmon from heat when it registers 130-135°F for medium doneness.
If you don’t have a thermometer, you can check for doneness using the “flake test”. Gently press down on the salmon with a fork – it should flake and separate easily when it’s cooked through.
You can also peek inside the thickest part of the fillet to check the color. When salmon is cooked to medium, there should be no raw-looking, translucent areas left.
But I highly recommend using a thermometer for the most precise results!
Common Salmon Cooking Mistakes
It’s easy to over or undercook salmon if you aren’t paying attention. Here are some of the most common salmon cooking mistakes and how to avoid them:
Undercooking – Salmon undercooked to less than 130°F may contain harmful bacteria. Use a thermometer and cook until at least 130°F.
Overcooking – Cooking salmon beyond 145°F makes it dry and chewy. Remove from heat at 135°F for moist results.
Inaccurate thermometer – If your thermometer is off, your salmon will be over or undercooked. Make sure to calibrate it regularly.
Not resting – Letting salmon rest allows juices to redistribute so it stays moist. Rest for 5 minutes before serving.
Incorrect thickness – Thicker fillets take longer to cook through. Adjust cook times and check temperature accordingly.
High heat – Cooking salmon over high, direct heat can cause the outside to overcook before the inside is done. Use gentler heat.
Following proper technique and using a thermometer are the best ways to avoid these pitfalls and cook perfect salmon every time.
Tips for Keeping Salmon Moist
In addition to monitoring temperature, there are a few other tricks for keeping salmon extra moist and tender:
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Brine it – Soaking salmon in a saltwater brine seasons it and helps it retain moisture.
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Use a lower oven temp (300-400°F) – The gentle, ambient heat of the oven prevents overcooking.
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Sear, then finish cooking – Searing creates delicious browning while limiting time over direct heat.
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Cook in parchment – Parchment paper creates a little steaming environment to keep salmon moist.
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Baste with butter or oil – Basting helps combat any surface drying during cooking.
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Cook skin-on – The skin insulates the flesh and prevents moisture loss.
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Rest before serving – As mentioned, resting allows juices to reabsorb for a juicier texture.
Go-To Foolproof Salmon Recipes
If you follow proper technique and monitor temperature, it’s hard to mess up salmon. But having some tried and true recipes on hand takes the guesswork out of getting perfectly cooked salmon every time.
Here are a few of my favorite foolproof salmon recipes that I go back to again and again:
1. Easy Baked Salmon
This is my no-fuss way to bake salmon in the oven. I love topping it with compound butter or a mustard glaze for extra flavor. Salmon cooks quickly, so keep an eye on it!
2. Salmon En Papillote
Cooking salmon in parchment paper is a classic French technique that steams the fish, sealing in moisture. I add veggies like asparagus or tomatoes for a full meal.
3. Air Fryer Salmon
Using the air fryer allows you to get crispy, browned salmon without needing to use added oil. It cooks super fast so monitor temperature.
4. Miso Glazed Salmon
A sweet and salty miso marinade gives salmon tons of flavor. Broiling or grilling caramelizes the glaze beautifully.
5. Salmon Foil Packets
Foil packets make salmon easy for grilling or camping. Lettuce lining the foil steams the fish. I love this lemon dill salmon in foil.
Key Takeaways for Cooking Salmon Perfectly
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For tender, moist salmon, cook to an internal temperature of 135°F. This will continue rising to 140°F as it rests.
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Use an instant read thermometer for the most accurate way to determine salmon doneness.
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Cook gently using lower oven temps, parchment, foil, or basting to prevent overcooking.
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Allow salmon to rest 5 minutes after cooking so juices redistribute.
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Try my foolproof easy baked salmon or salmon en papillote for delicious, perfectly cooked salmon every time!
Frequency of Entities:
simplyrecipes.com: 2
wellplated.com: 2
Salmon: 55
Temperature: 32
cooked: 17
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What Is the Proper Temperature for Salmon?
What temperature salmon is done cooking depends on who you ask and your personal preference.
- When the thickest part of the salmon reaches 145 degrees F, the FDA says it is cooked. This will make salmon that is very firm (some might even say dry).
- Cook’s Illustrated says that chicken raised on farms should be heated to 125 degrees F if you like your salmon mostly firm with a bit of silkiness. That’s all you should cook wild salmon to, since it’s leaner and more likely to dry out.
- My wife’s mother says that salmon should be cooked until it is so dry that a steak knife is the only way to cut it.
After trial and error, I have consistently found that the best temperature for salmon is 135 degrees F.*
- Get the salmon off the heat source as soon as an instant read thermometer inserted into the thickest part of the fillet reads 135 degrees F. Then let it rest.
- As the salmon rests, its temperature continues to rise. Resting allows any juices to incorporate back into the fish.
- As long as you let salmon rest after cooking it to 135 degrees F, it will be medium-rare, moist, and safe to eat. *.
Back Up Method: The Poke Test
It’s easy to tell if salmon is done without an instant read thermometer. Just press down gently on the top of the fillet.
- When you gently press on it with a fork or your finger, the flesh should come apart easily. This is called flaking.
- Also, if you look inside the salmon, the middle shouldn’t look raw anymore.
But really—please buy an instant read thermometer.
What temp should Salmon be cooked?
What is the ideal temperature to cook salmon?
What temperature salmon is done cooking depends on who you ask and your personal preference. According to the FDA, salmon is considered cooked when the thickest part reaches 145 degrees F. This will give you very, very firm (some would say dry) salmon.
How long should you cook salmon?
Some people recommend cooking salmon at 350 degrees Fahrenheit for 20 minutes, while others recommend cooking it at 400 degrees Fahrenheit for 8-10 minutes. Ultimately, the time you spend cooking your fish will depend on your own personal preference. How long does salmon take in the oven at 180? The answer is, unfortunately, not long.
How does the type of salmon affect the cooking temperature?
Farmed salmon is at its best cooked to 125 degrees, but make sure to cook wild salmon to just 120 degrees. When wild salmon is cooked to just 120 degrees, the muscle fibers retain more moisture. Farmed salmon contains more fat than wild salmon, so it can be cooked a few degrees longer without drying out.
What is the best way to cook salmon?
The best cooking method for salmon is to cook it slowly over a low heat. This will ensure that the salmon stays succulent and juicy. A good way to cook salmon is to coat it in a light coating of oil before putting it in the oven. This will help to prevent sticking and ensure that the salmon cooks evenly.