what temp for salmon

For most home cooking, aim for salmon that reaches an internal temperature of 125–135°F (52–57°C) in the thickest part for juicy, flaky fish, and 145°F (63°C) if you want to follow strict food-safety guidance.

Quick Scoop

• USDA safe temp: 145°F (63°C) internal, measured at the thickest part with a food thermometer.

• Chef-style doneness: Many restaurants and experienced home cooks pull salmon at 120–135°F (49–57°C) for a more tender, moist texture.

• Texture by temp (approx):
  • 110–115°F: very soft, translucent, considered undercooked for safety.

* 120–125°F: medium-rare, silky and very moist.

* 125–135°F: medium, mostly opaque, still juicy and flaky.

* 145°F+: fully opaque, firm, flakes easily, safest but can start to dry.

Simple rule of thumb

• If you prioritize safety (kids, pregnancy, immune issues, or just peace of mind): cook to 145°F and rest a few minutes.

• If you prioritize restaurant-style texture and are comfortable with slightly under–USDA temps: target around 125–130°F and serve right away.

Think of 145°F as the “official finish line,” and 120–135°F as the range where many food lovers feel salmon tastes its best.

TL;DR: Use a thermometer, aim for 125–130°F for tender salmon, or 145°F if you want it fully well-done and by-the-book safe.

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