Fully cooked salmon is considered safe when the thickest part reaches an internal temperature of 145°F (63°C).

Quick Scoop

  • 145°F (63°C) is the USDA’s recommended “fully cooked and safe” internal temperature for salmon.
  • At 145°F, harmful parasites and bacteria are effectively destroyed, making it safe for everyone, including pregnant people, kids, older adults, and immunocompromised individuals.
  • Many chefs prefer the texture of salmon a bit lower, around 120–135°F, but that’s technically less than “fully cooked” by official safety standards.

Doneness Levels (For Context)

These are common internal temperature ranges people use, measured at the thickest part of the fillet with an instant‑read thermometer:

  • Rare: about 110–120°F – very soft and quite translucent, not considered fully cooked.
  • Medium‑rare: about 120–125°F – silky, moist, slightly translucent center; great texture but below USDA “fully cooked.”
  • Medium: about 130–135°F – opaque but juicy, popular with home cooks who want it clearly cooked but still tender.
  • Well done / fully cooked: 145°F and above – fully opaque, flakes easily, safest for all groups.

Practical Tips

  • Use a thermometer in the thickest part of the fish and avoid touching the pan or bones so you get an accurate reading.
  • Pull the salmon from heat just a few degrees shy of 145°F (for example, around 140°F) and let it rest 3–5 minutes; carryover heat usually brings it up to the full 145°F while keeping it a bit juicier.
  • If cooking for higher‑risk people (pregnant, very young, older, or immunocompromised), stick to 145°F rather than the lower “chef‑style” temperatures.

Bottom line: If you’re asking “what temp is salmon fully cooked?” in the food‑safety sense, the clear answer is 145°F (63°C) in the thickest part.

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