what temp does salmon need to be cooked to ~~

Salmon is considered safely cooked when it reaches an internal temperature of 145°F (63°C) at the thickest part, according to USDA guidelines.

Quick Scoop: Safe vs. Preferred Doneness

• Food-safety standard:
  • 145°F (63°C) internal temp, measured with a food thermometer in the thickest part of the fillet.

* At this point, salmon is fully opaque and flakes easily with a fork.

• Chef-style “more tender” salmon (texture preference, not the official safety line):
  • Many cooks like salmon around 120–135°F (49–57°C) for a juicier, softer texture.

* Below 145°F does **not** meet USDA’s full safety recommendation, so it’s a personal-risk and preference decision.

• Overcooked territory:
  • Above about 150°F (66°C), salmon tends to get very firm and dry.

Mini guide: What it looks like on the plate

• Around 120–125°F: center looks slightly translucent, very moist and tender (often called medium-rare).

• Around 130–135°F: mostly opaque, still juicy and flaky (medium).

• 145°F and up: fully opaque, firm, flakes easily; safest by official standards.

If you’re cooking at home and want both safety and good texture, a common approach is to pull salmon from heat just before it hits 145°F, let it rest a couple of minutes, and re-check—carryover heat usually brings it right into the safe zone while keeping it reasonably moist.

TL;DR: For the question “what temp does salmon need to be cooked to ~~”:
Use 145°F (63°C) as your target for safely cooked salmon, and adjust slightly lower only if you knowingly accept the texture-vs-safety tradeoff.

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