For salmon, the key internal temperatures are:

  • For food safety: cook salmon to an internal temp of 145°F / 63°C , which is the USDA/FDA-style guideline for killing harmful bacteria and parasites.
  • For restaurant-style texture: many chefs pull salmon earlier, around 120–125°F / 49–52°C for medium-rare (very tender, slightly translucent) and 125–130°F / 52–54°C for medium (moist, just opaque). This balances juiciness with reasonable safety when using high-quality fish.

A simple way to think about it:

  • 110–115°F (43–46°C): rare, very soft, not considered safe by official guidelines.
  • 120–125°F (49–52°C): medium-rare, very tender, popular with chefs.
  • 125–135°F (52–57°C): medium to medium-well, flaky, still moist.
  • 145°F+ (63°C+): fully cooked and officially “safe,” but can start to dry out if you go much higher.

Always measure at the thickest part of the fillet with an instant‑read thermometer, and remember salmon will rise a couple of degrees from carryover heat after you remove it from the pan or oven.