internal temp of salmon

For food safety, most guidelines say salmon should reach an internal temperature of 145°F (63°C) in the thickest part, which ensures harmful bacteria are destroyed and the fish is fully cooked.

However, many chefs prefer slightly lower internal temps for a juicier, more tender texture, typically 120°F–135°F (49°C–57°C) , with around 125°F–135°F being a common “sweet spot” for moist, silky salmon (medium to medium‑well).

Use an instant‑read thermometer inserted into the thickest part of the fillet, and pull the salmon off the heat a few degrees early (it will rise slightly as it rests). Food‑safety agencies still recommend 145°F for vulnerable people such as pregnant individuals, the elderly, or those with weakened immune systems.

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