cook salmon to what temp

Cook salmon to an internal temperature of 145°F (63°C) for maximum food safety, but many cooks prefer 120–135°F (49–57°C) for a juicier texture, depending on doneness.

Safe vs. “Perfect” Temperature

• The USDA food-safety guideline is 145°F (63°C) measured at the thickest part of the fillet.

• At 145°F, the fish is fully cooked, opaque, and flakes easily with a fork.

• Many chefs pull salmon earlier, around 120–125°F for moist, silky texture or 125–135°F for tender, flaky medium.

A common at-home compromise: cook to about 125–130°F, then let it rest a few minutes so carryover heat nudges it closer to medium.

Quick Doneness Guide

• 115–120°F: Very soft, rare to medium-rare, sushi-bar style (only for high-quality, previously frozen salmon).

• 120–125°F: Medium-rare, very moist and tender (chef favorite, especially for wild salmon).

• 125–135°F: Medium, still juicy but more flaky (great everyday target).

• 145°F+: Well-done, firm and fully opaque, highest safety margin.

Always use an instant-read thermometer in the thickest part and let salmon rest a few minutes off the heat so juices redistribute.

Simple Rule of Thumb

• Prioritize safety (children, pregnant people, immunocompromised, or unsure fish source): aim for 145°F.

• Prioritize restaurant-style texture with quality salmon: 125–130°F , stopping earlier for wild salmon (around 120°F) and slightly higher for farmed (up to 130–135°F).

Would you like a step‑by‑step guide for baking, pan‑searing, or grilling salmon with these temperatures?