what internal temp for salmon

For salmon, the key internal temperatures are:

• Food-safety guideline (USDA): 145°F (63°C) in the thickest part of the fillet.

• Common chef/preferred range (moister, softer):
  • Medium-rare: about 120–125°F (49–52°C).

* Medium: about 125–135°F (52–57°C).

In practice, many cooks pull salmon from the heat around 120–130°F and let carryover cooking bring it a few degrees higher, while those strictly following USDA guidelines aim for a final 145°F.