What Temperature Should Salmon Be Cooked To For Perfectly Cooked Fish

Salmon is one of the most beloved and commonly eaten fish. It tastes great in everything from simple weeknight meals to fancy restaurant main courses because it is rich and fatty. But cooking salmon at the right temperature is important for getting moist, flaky, and tasty results. Overcooking leads to dry, rubbery salmon with an unpleasant texture. So what is the ideal temperature for perfectly cooked salmon every time?.

The Recommended Safe Temperature for Salmon is 145°F

The United States Department of Agriculture (USDA) says that salmon and other fish should be cooked to at least 145°F. This temperature ensures any potential bacteria or parasites are killed. The USDA chose 145°F because that’s the temperature that kills most germs right away.

So if you see guides recommending cooking salmon to 145°F, it is for safety reasons. However, while safe, salmon cooked to 145°F or above will be dry and overcooked. Instead, shooting for just under 145°F results in tender, moist, flaky salmon.

For the Best Texture, Cook Salmon to 125-135°F

If you cook salmon to 125°F to 135°F, which is just below the USDA recommended temperature, it will be moist, flaky, and buttery smooth. It should be easy to separate the flesh into flakes when pressed with a fork because it will be cloudy.

For medium-rare salmon with a touch of deeper pink in the center, cook wild caught salmon to 120-125°F and farmed salmon to 125-130°F. Wild salmon can be cooked slightly less due to its leanness.

No matter which final temperature you aim for, always remove the salmon from the heat source just before it reaches that temperature. The residual heat will continue cooking it to the perfect serving temperature.

Use a Thermometer For Accuracy

The most foolproof way to nail the ideal doneness temperature for salmon is by using an instant read thermometer. Thermometers quickly and accurately read the inner temperature of the thickest part of the salmon fillet. For whole salmon test near the backbone.

To use an instant read thermometer:

• Insert the probe into the center of the fillet, at least as deep as the dimple in the probe itself
• Wait 10-15 seconds for the digital readout to stabilize before reading
• Test the temperature in multiple spots to account for any irregularities
• For whole fish, insert the probe into the flesh near the backbone

If you don’t have a thermometer, poke the fish with a fork and inspect the flakiness visually. If it’s opaque and flakes easily, it’s done.

Don’t Fear Undercooking

It’s better to remove salmon just shy of the final temperature you want. The residual heat from the oven, skillet, or grill will continue to gently cook the fish a few more degrees once off the heat.

This prevents overcooking, which cannot be reversed once it happens. Slight undercooking can be quickly fixed by popping it back on the heat source for a minute.

Sample Salmon Temperatures Based on Doneness Preference

Use these temperatures as a guide, then adjust based on your taste:

• Rare – 110°F (wild salmon only)
• Medium rare – 120-125°F (wild), 125-130°F (farmed)
• Medium – 130-135°F
• Medium well – 140°F
• Well done – 145°F+ (not recommended for texture)

Cook Times and Temperatures Vary

The thickness of the salmon fillet, cooking method, and whether it’s wild or farmed affect the time and final temperature needed. Thicker cuts require more time at a gentler heat to allow the interior to come up to temperature without overcooking the outside.

Ovens and grills cook hotter than stovetop, so they require less time. Always rely on an instant read thermometer rather than cook times for accuracy.

Sample Salmon Cooking Methods and Target Temperatures

• Poached or steamed – 130°F
• Pan seared or pan fried – 125-135°F
• Baked – 125-130°F
• Grilled – 125-130°F
• Broiled – 125-135°F
• Sous vide – 120-125°F

For any cooking method, bring the salmon 5-10°F below your target temperature before removing it from the heat source.

Let Salmon Rest Before Serving

As with steak and other proteins, let the salmon rest for 5 minutes before serving it. The temperature will stabilize rather than drop as the heat equalizes throughout the fish.

Resting also allows time for the moisture to reabsorb back into the flesh after cooking. Digging into salmon immediately can lead to dryness.

Pair Salmon Cooked Correctly with Delicious Side Dishes

Perfectly cooked, moist salmon deserves equally delicious side dishes. Some mouthwatering sides to serve with salmon include:

• Fresh green salad or spinach salad
• Roasted asparagus or green beans
• Herb roasted potatoes or creamy mashed potatoes
• Wild rice pilaf or risotto
• Sauteed leeks or caramelized onions
• Grilled slices of citrus, peach, or pineapple

The right cooking temperature is key to enjoying tender, flaky, juicy salmon. While food safety guidelines recommend 145°F, for the best texture salmon should be cooked just below that, to 125-135°F and monitored closely with an instant read thermometer. Using precise temperatures and trusting your thermometer leads to perfectly cooked salmon every time.