Fully cooked salmon should reach an internal temperature of 145°F (63°C) in the thickest part, which is the USDA’s food-safety guideline.

Quick Scoop

  • For safety (USDA guideline): cook salmon to 145°F / 63°C and make sure it’s fully opaque and flakes easily with a fork.
  • For restaurant-style texture (still widely used in home kitchens): many chefs pull salmon earlier, around 120–135°F / 49–57°C for a juicier, more tender center. Medium-rare is about 120–125°F, medium about 125–135°F. This is about texture and flavor, not stricter safety rules.
  • A simple approach at home:
    1. Cook until the thickest part hits 135–140°F ,
    2. Let it rest 5 minutes ; carryover heat usually nudges it close to 145°F while keeping it moist.

If you’re cooking for kids, pregnant people, older adults, or anyone with a weaker immune system, stick to 145°F for salmon every time.

TL;DR:

  • Minimum “officially safe” temp: 145°F / 63°C.
  • Chef-style doneness range (for those who accept the risk): 120–135°F / 49–57°C , depending on how pink and soft you like it.

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