what temp cook salmon

You’ll get the safest results cooking salmon to 145°F (63°C) internal temperature, but many cooks prefer around 120–130°F (49–54°C) for a juicier, more tender texture.

Quick Scoop: What Temp to Cook Salmon

• For food safety : Aim for an internal temp of 145°F / 63°C (USDA/FDA guideline). The flesh will be fully opaque and flake easily.

• For restaurant-style, moist salmon :
  • Medium‑rare : about 120–125°F / 49–52°C – very moist, slightly translucent in the center.

* **Medium** : about **125–130°F / 52–54°C** – mostly opaque, still juicy.

• Above 135–140°F / 57–60°C , salmon becomes firmer and can start to dry out.

Simple rule of thumb

1. Cook your salmon (baked, pan‑seared, or grilled) at a moderate–high oven or pan temp (around 375–425°F / 190–220°C) until close to done.

2. Use an instant‑read thermometer in the thickest part:
   • Pull at 120–125°F for tender, slightly pink in the middle.
   • Pull at 130–135°F for more fully cooked but still moist.
   • Go to 145°F if you want to follow strict safety guidelines.

Think of it like steak: rare/medium‑rare for very tender and moist, medium/medium‑well if you prefer it fully opaque and firmer, with 145°F as the official “well‑done and safest” mark.

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Wondering what temp to cook salmon? Learn the best internal temperatures for juicy, restaurant-style salmon versus the official 145°F food-safety guideline, plus quick tips for perfect doneness. Information gathered from public forums or data available on the internet and portrayed here.