what should the internal temperature of salmo... ~~

The safe internal temperature for cooked salmon is 145°F (63°C) at the thickest part of the fillet, as recommended by the USDA for full food safety.

Safe vs “perfect” temperature

• For strict safety (especially for kids, pregnant people, elderly, or anyone immunocompromised), aim for 145°F / 63°C and make sure the fish flakes easily and looks opaque.

• Many chefs prefer slightly lower temps for better texture, for example:
  • 120–125°F (49–52°C) for medium-rare, very moist and silky.

* 130–135°F (54–57°C) for medium, still moist but more firm.

• If you go below 145°F, it’s more about quality of the fish and your own risk tolerance —fresh, high-quality salmon handled properly makes this more common in restaurants.

Quick how-to check doneness

• Insert an instant‑read thermometer into the thickest part of the salmon, avoiding the pan or bones.
• Pull at:
  • 135–140°F (57–60°C) if you want it to coast up to ~145°F while resting, or
  • 120–130°F (49–54°C) if you prefer restaurant‑style, tender salmon and are comfortable with slightly under‑USDA temperatures.

Simple example

Imagine baking salmon fillets at about 400–425°F (200–220°C):

• Start checking at 10–12 minutes.
• When the thickest part reads around 135–140°F, take it out and let it rest a few minutes; carryover heat usually nudges it close to 145°F without drying it out.

Do you mostly care about maximum safety (following USDA strictly) or about restaurant‑style texture even if that means going a bit under 145°F?