Salmon is considered safely cooked at an internal temperature of 145°F (63°C) , according to USDA guidelines, measured at the thickest part of the fillet with a food thermometer.

Quick Scoop

  • Food safety answer: Aim for 145°F (63°C) internal temp for salmon to be fully cooked and safe to eat.
  • Chef-style texture: Many chefs pull salmon from heat around 120–135°F (49–57°C) for a juicier, more tender result, though this is below the official safety guideline.
  • Visual cues: Done salmon is opaque (not see-through) and flakes easily with a fork.
  • Rare / under: Temperatures around 110–115°F are considered rare and are not recommended for safety.

Simple Strategy at Home

  1. Cook your salmon using your preferred method (bake, pan-sear, grill, air-fry).
  2. Insert an instant-read thermometer into the thickest part of the fillet.
  3. For maximum safety, stop cooking when it reaches 145°F and let it rest a couple of minutes. The carryover heat will keep it hot and flaky.
  1. If you personally prefer restaurant-style, softer salmon and accept the risk, you might target 125–130°F for a moist, slightly translucent center (this is common in recipes and restaurants but under the USDA safe mark).

Quick Doneness Reference (Internal Temp)

  • Rare: 110–115°F – very soft, translucent, not considered safe by USDA.
  • Medium-rare: 120–125°F – moist, slightly translucent center, popular with chefs.
  • Medium: 125–135°F – mostly opaque, still juicy and flaky.
  • USDA safe: 145°F+ – fully opaque, flakes easily, firm, officially “done.”
  • Well done: 150°F+ – very firm, can be dry.

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