Salmon is considered safely “done” at an internal temperature of 145°F (63°C), but many cooks prefer the texture at 120–135°F depending on doneness and risk tolerance.

Quick Scoop: What temp is salmon done?

  • For maximum food safety (USDA/FDA style), cook salmon to 145°F / 63°C in the thickest part and let it rest a few minutes.
  • For better texture but still generally considered safe by many chefs at home , people often aim for:
    • Medium-rare: about 120–125°F / 49–52°C (very moist, slightly translucent in the center).
* **Medium:** about **125–135°F / 52–57°C** (tender, juicy, mostly opaque).
  • Above 145°F , salmon becomes firm and can turn dry or “chalky,” even though it’s definitely safe.

Simple rule of thumb

  • Want food-safety-first, no questions asked? Aim for 145°F.
  • Want restaurant-style, silky salmon and are comfortable with slightly lower temps? Aim to pull it at 125–130°F , knowing it will rise a couple of degrees as it rests.

Quick doneness check (if you have no thermometer)

These aren’t as reliable as a thermometer, but they help:

  • Flesh turns from glossy/translucent to mostly opaque, with just a hint of translucence in the center for medium.
  • It flakes easily with a fork but still feels moist, not dry or stringy.

If you’re ever unsure or cooking for kids, pregnant people, older adults, or anyone immunocompromised, stay closer to the 145°F guideline.

TL;DR: Use a thermometer if possible; 145°F is the official “done,” 125–135°F is where many people think salmon tastes best.

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