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

Quick Scoop: What temp is salmon cooked?

  • For food safety , aim for 145°F (63°C) in the thickest part of the fillet; the flesh should be fully opaque and flake easily with a fork.
  • Many chefs prefer slightly lower temps for better texture:
    • Medium-rare: about 120–125°F (49–52°C) – very moist, slightly translucent center.
* Medium: about 125–135°F (52–57°C) – mostly opaque, still juicy and tender.
  • If you want to be strictly safe , stick with 145°F; if you prioritize restaurant-style tenderness and accept a bit more risk, 120–135°F is the common sweet spot.

Simple example

  • Bake salmon at around 325–425°F (160–220°C) until a thermometer in the thickest part reads your target (say 125–130°F for medium, or 145°F for fully done), then rest it a few minutes before serving.

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