at what temp is salmon done

Salmon is officially done at an internal temperature of 145°F (63°C) , but many cooks prefer it a bit lower (around 120–125°F / 49–52°C) for a moist, tender texture.

Quick Scoop: At What Temp Is Salmon Done?

If you want the safest, by-the-book answer:

• USDA/FDA food-safety guideline:
  • Salmon is considered fully cooked and safe at 145°F (63°C) in the thickest part.

* At this point it’s opaque, flakes easily, and is very firm.

If you want restaurant-style juicy salmon:

• Chef-style doneness:
  • Medium-rare: about 120–125°F (49–52°C) – very moist, slightly translucent in the center.

* **Medium:** about **125–130°F (52–54°C)** – opaque but still very juicy.

* **Medium-well:** **130–140°F (54–60°C)** – firmer, starting to dry out.

* **Well-done:** **145°F+ (63°C+)** – fully cooked, very firm, can be dry.

Think of it like steak: the “official” safe temp is higher, but many people enjoy salmon at a slightly lower temp for better texture (as long as they accept that tradeoff).

Simple Rule of Thumb

• Cooking for kids, pregnant people, older adults, or anyone with a weaker immune system?
  • Aim for 145°F (63°C) for maximum safety.

• Cooking for yourself and want that restaurant-style, silky bite?
  • Aim for around 125°F (52°C) and pull it off the heat as soon as it hits that number.

Always check the thickest part of the fillet with an instant-read thermometer for the most accurate reading.

Quick Visual Cues (If You Don’t Have a Thermometer)

These line up roughly with the temperatures above:

• Slightly translucent center, flakes but still very soft → about 120–125°F , medium-rare.
• Fully opaque, flakes easily, juicy but not wet → about 125–130°F , medium.
• Completely opaque, very firm, starting to dry → 140–145°F+ , well-done.

Mini TL;DR

• Food-safety answer: Salmon is done at 145°F (63°C).

• Most chefs’ answer: Salmon is best around 125°F (52°C) for moist, flaky fish.

Information gathered from public forums or data available on the internet and portrayed here.