What Temperature Should Salmon Be Cooked To For Safety and Optimal Enjoyment?

We can all agree that salmon is so delicious, but it’s also so delicate. While many people say they don’t like salmon because it’s dry, the truth is that they just cooked it too long. According to the USDA recommends the salmon temperature to be 145°F. When salmon is cooked right, it will be moist, buttery, and fall apart when you touch it with a fork. But everyone has a different opinion on what tastes good, so keep reading to find out what temperature salmon needs to be at for the taste and texture you want.

Salmon is one of the most popular and beloved fish around. Its rich fatty texture makes it an absolute delight to eat. However because salmon is a finfish, it requires proper handling and cooking to avoid foodborne illnesses. So what temperature should you cook salmon to in order to eliminate bacteria while retaining moisture and flavor?

Why Temperature Matters With Salmon

Cooking salmon to the proper internal temperature serves two purposes

It kills any potential foodborne pathogens. Like all seafood, salmon can have bacteria and parasites that make people sick if they eat it raw or not cooked all the way through.
It prevents overcooking. Cook salmon too long and it becomes dry, flaky and tasteless.

So getting salmon to the right temperature makes sure it is safe to eat and gives it the right texture and moisture.

USDA Recommended Temperature for Salmon

The U.S. Department of Agriculture (USDA) states that salmon (and all fish) should be cooked to an internal temperature of 145°F (63°C). This temperature has been determined to effectively kill bacteria, viruses, and parasites like Listeria, Salmonella, and Anisakis that may be present in fish.

At 145°F, the salmon flesh will be opaque and flake easily with a fork. It should not appear translucent or raw.

The USDA cautions against eating raw or undercooked fish due to increased risk of foodborne illnesses.

Checking Salmon’s Temperature

Using an instant-read thermometer is the most reliable way to determine whether your salmon has reached the proper internal temperature.

To check the temperature, insert the thermometer into the thickest part of the salmon, making sure it reaches the middle. For fillets under 1-inch thick, insert the thermometer sideways into the center. For thicker cuts, insert it from the top.

Allow the thermometer to remain inserted for 15 seconds before reading the temperature. Check multiple spots on thicker pieces to ensure even cooking.

If you don’t have a thermometer, you can check for visual signs of doneness. The salmon flesh should turn from translucent and glossy to opaque and pale pink when cooked through. Flake a section with a fork – it should break apart easily when fully cooked.

Is 145°F Well Done? How to Adjust for Preference

While the USDA recommends cooking salmon to 145°F for safety, you can adjust the temperature slightly based on your desired level of doneness:

Rare – 110°F (causing concern for consuming raw fish)
Medium rare – 125°F
Medium – 130-135°F
Medium well – 140°F
Well done – 145°F+

Many people prefer their salmon cooked medium, medium rare, or even rare in the center. Just be aware that below 145°F, there is an increased risk of food poisoning. This is especially important for at-risk groups like pregnant women, children, and the elderly.

I recommend shooting for at least 140°F if you want your salmon slightly undercooked in the middle. And remember to let it rest for 5 minutes after cooking – the temperature will rise another 5-10°F after removed from the heat.

Common Mistakes and How to Avoid Overcooking Salmon

It’s easy to overcook salmon, drying it out and ruining the tender texture. Here are some tips to help avoid overcooking:

Use thick, center-cut fillets or steaks rather than thin tail sections. Thinner areas overcook quickly.
Resist the urge to move the salmon around during cooking. Constant flipping leads to flaking on the outside while the inside remains raw.
Don’t cook an entire side of salmon. Stick to individual portions to prevent uneven cooking.
Brush a thin layer of oil on the salmon before cooking to prevent it from drying out.
Preheat pans or the oven properly before adding the fish. Starting in a hot environment prevents overcooking.
Use the oven timer and a thermometer to monitor doneness instead of eyeballing it.
For grill or pan, don’t cook over high heat. Medium heat allows salmon to cook gently without burning the outside before the inside is done.
Let thicker pieces rest off the heat for 5-10 minutes before serving for more evenly cooked salmon.

Cooking Methods and Recommended Temperatures

The proper cooking temperature for salmon also varies slightly depending on the method used:

Baked: Place salmon fillets in a 350°F oven and bake until the thickest portion reaches 140°F for medium doneness or 145°F for well done. Allow to rest for 5 minutes off heat.
Pan-seared or grilled: Cook over medium heat until opaque and flaky with a nice sear on the outside. The center should reach 135°F for medium rare or 145°F for well done. Rest before serving.
Poached: Gently simmer salmon fillets in liquid like wine, broth or water with aromatics until opaque and firm. Use a thermometer to monitor temperature.
Sous vide: Seal salmon in bags then cook in a water bath to precise temperatures like 130°F for medium rare or 140°F for medium.
Smoked: Cook low and slow in a smoker at about 200°F until salmon reaches desired doneness, taking care not to let it dry out.
Canned: Salmon is fully cooked during the canning process, so canned salmon can be eaten straight from the can without further cooking.

The thickness of the cut and whether it is wild or farmed salmon can also impact cooking times and temperatures slightly. Tracking the temperature and checking for visual signs like opacity is the best way to prevent over or undercooking.

Is Raw or Undercooked Salmon Ever Safe?

There are a few cases in which raw or lightly cooked salmon may be considered safe to eat:

Sushi/Sashimi Grade: High quality sushi and sashimi from reputable suppliers should be frozen to very cold temps to kill parasites before being served raw. However, risk cannot be fully eliminated.
Home Frozen Salmon: Salmon frozen at -4°F for 7+ days should destroy any parasites present. However, it does not kill all bacterial risks so caution is still advised.
Cured Salmon: Properly cold-smoked lox-style salmon or salmon cured in salt may be safe to eat without cooking.
Seared or Ceviche-Style: Lightly searing the outsides or “cooking” in acidic citrus juice may lower risks but does not make raw salmon completely safe.

In general, the FDA and health authorities caution against consuming raw or undercooked salmon. Those with compromised immune systems are at greatest risk of foodborne illness from undercooked fish. Use your best judgment and only source sushi/sashimi grade salmon from vendors you trust.

Key Takeaways on Salmon Temperature and Doneness

Cook salmon to 145°F for well done according to USDA food safety guidelines. Use a thermometer to check temperature.
Salmon can be safely consumed at lower temperatures like 125-140°F for varying degrees of doneness from rare to medium well. Under 125°F is not recommended.
Adjust thickness, heat level, and cooking times to prevent overcooking. Let rest before serving for more even temperatures.
Only eat raw salmon if it has been previously frozen to sushi/sashimi grade standards or cured properly to destroy bacteria and parasites.

Mastering the perfect salmon cooking temperature takes some practice but is worth the delicious payoff! With a good thermometer and proper technique, you can achieve restaurant-quality results right at home. Experiment to find your ideal level of doneness and enjoy this versatile and tasty fish.

what temperature is salmon safe to eat

How long to cook salmon at 350 degrees F?

Because salmon takes different amounts of time to cook depending on how thick it is, it’s best to use a food thermometer to find out when it’s golden brown. If you want to be safe, though, you can guess that salmon will need about 12 to 15 minutes per inch of thickness when cooked at 350°F (1)

Kyle’s Tips to Avoid Overcooking Salmon

If you overcook salmon, it will be dry, tough, and tasteless, so it’s important to cook it right to keep its texture and flavor. Here are some tips to help you avoid overcooking salmon:

Set a timer. Salmon can quickly become overcooked, so it’s important to keep a close eye on it while it’s cooking. Set a timer for the amount of time the recipe says to cook the fish, and check it a few minutes before it stops. Because each burner works at a different temperature, you should write down how long it was on your burner and whether it was cooked to your liking. That way, you can make the perfect adjustments the next time. You’ll be a professional in no time!.

Use a food thermometer. A food thermometer is the most accurate way to tell if salmon is cooked at the right temperature. In the thickest part of the fish, put the thermometer. Make sure it reads at least 145°F (63°C).

Watch the color: As salmon cooks, its color changes from translucent to opaque. The fish is almost done when its clear color changes to a light pink color. At this point, you should start checking the internal temperature with a thermometer to avoid overcooking.

Cook at a lower temperature: Cooking salmon at a lower temperature can help preserve its texture and flavor. You can try cooking salmon at 325°F (163°C) for a longer period of time to avoid overcooking.

Let the fish rest: When the salmon is done cooking, set it aside for a few minutes to cool down before serving. This allows the juices to redistribute and ensures that the fish stays moist and tender.

You can make sure that salmon is cooked to the right temperature for the best texture and flavor by following these tips.

What temp should Salmon be cooked?

FAQ

Is salmon safe at 120 degrees?

In truth, it’s best to cook salmon to between 120°F and 125°F. Yes, it’s safe (read below for why) and it’ll result in much more appetizing food on your plate.

Can you eat salmon under 145 degrees?

That’s because foodborne illnesses are much more likely to be passed on through salmon that has not been cooked thoroughly to a recommended internal temperature of 145 degrees F. Bacteria that cause foodborne illness tend to thrive in undercooked temperatures: between 40 degrees F to 140 degrees F.

Is salmon safe at 135?

The following are a few commonly suggested internal temps and what you can expect from salmon cooked to these internal temperatures: 145 degrees: The salmon can be dry, chewy and chalky. 135 degrees: The salmon will be silky, tender and safe to eat.

Is medium rare salmon safe?

Eating salmon medium rare is often safe if it’s sushi-grade, but supermarket salmon poses risks of parasites and bacteria unless labeled for raw consumption.

Can you eat salmon cooked to 125 degrees?

Temperatures around 125°F will still kill most bacteria. They just do it a little more slowly. So, a piece of salmon cooked to 125°F is still safe to eat if it remains at that temperature for a few minutes. Unless you’re putting it in the fridge or freezer immediately after cooking, your food won’t immediately cool down.

Is fresh salmon safe to eat?

Yes, salmon is a source of omega 3, the fatty acid is responsible for acting in the prevention of cardiovascular diseases, making the heart strong and healthy. Just be careful to analyze the supplier to make sure it doesn’t have any contamination.

Can you cook salmon at a low temperature?

Yes, you can cook salmon at a low temperature, but it will take longer to cook. To cook salmon at a low temperature, preheat your oven to 275°F (135°C) and bake the salmon for approximately 25-30 minutes or until the internal temperature reaches 145°F (63°C).

What temperature should a salmon filet be cooked at?

Use the guidelines below, depending on how you like your salmon cooked. Fully Cooked Through: According to the United States Department of Agriculture, the thickest part of a salmon filet or side should reach an internal temperature of 145°F. If you follow these guidelines, your fish will be fully cooked though, with no raw or silky interior.