what temp to cook salmon to
The recommended internal temperature for cooking salmon is 145°F (63°C) according to USDA safety guidelines, ensuring it's fully cooked, safe from bacteria or parasites, and flakes easily with a firm, opaque texture.
Many chefs and home cooks prefer pulling it off the heat at 120-135°F (49-57°C) for a juicier, medium-rare to medium doneness that's tender and slightly translucent in the center, as it continues cooking from residual heat (carryover).
Doneness Guide
Here's a breakdown of salmon doneness levels by internal temperature, based on expert sources—always use an instant-read thermometer inserted into the thickest part.
| Doneness | Internal Temp | Texture & Notes |
|---|---|---|
| Rare | 110-115°F (43-46°C) | Soft, translucent center; not USDA-safe but silky if sushi- grade salmon. |
| Medium-Rare | 120-125°F (49-52°C) | Moist, flaky, chef-favorite; ideal for wild salmon to retain moisture. |
| Medium | 125-135°F (52-57°C) | Juicy, mostly opaque; great balance for farmed salmon. |
| USDA Safe | 145°F+ (63°C+) | Fully opaque, firm; let rest 3 minutes post-cook. |
| Well-Done | 150°F+ (66°C+) | Dry, tough; avoid for best flavor. |
Cooking Method Tips
- Oven/Baking : Preheat to 400-425°F; fillets take 8-12 minutes to hit target temp—check early to avoid overcooking.
- Pan-Sear/Grill : High heat for skin side first (4-5 min), flip once; aim for 125°F then rest.
- Pro Tip : Farmed salmon handles slightly higher temps; wild is leaner, so go lower (120°F). Resting 3-5 minutes post-cook firms it up perfectly.
Imagine biting into salmon that's buttery-moist like a seared scallop, not chalky—hitting 125°F changed my weeknight dinners forever, especially with a quick lemon-herb rub.
Why Temps Vary
USDA prioritizes safety at 145°F, killing pathogens reliably. Culinary pros argue lower temps (125°F) preserve omega-3s and texture, especially for high- quality fish—trending in 2026 forums where home chefs share Thermapen reads for "pro-level" results.
TL;DR : Safe at 145°F; delicious at 125°F—use a thermometer!
Information gathered from public forums or data available on the internet and portrayed here.
