what temperature should salmon be cookedto

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

Quick Scoop: Ideal Salmon Temperatures

• Food safety standard: 145°F (63°C) internal temperature; fully opaque, flakes easily, and is safe for all diners.

• Chef-style, more moist salmon: Many chefs prefer 120–135°F (49–57°C) for a juicier, softer texture, especially for medium-rare to medium doneness.

• Common “perfect” texture target: Around 125–135°F gives moist, flaky salmon that isn’t dry, often pulled from heat at that range and rested a few minutes.

Doneness Levels (For Home Cooks)

• Rare: about 110–115°F – very soft and translucent, not generally recommended for safety at home.

• Medium‑rare: 120–125°F – very moist, slightly translucent center; popular in restaurants.

• Medium: 125–135°F – mostly opaque, tender and flaky, a common sweet spot for flavor and texture.

• USDA safe: 145°F+ – fully opaque, firm, and flakes easily; safest choice, but can be a bit drier if overcooked.

Practical Tip

Use an instant‑read thermometer in the thickest part of the fillet, aim for your preferred doneness (many home cooks like 125–135°F), and remember the temperature will rise a few degrees as the fish rests off the heat.

TL;DR: For strict safety, cook salmon to 145°F; for restaurant‑style moist salmon, many people stop around 125–135°F and let it rest a few minutes.

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