Salmon Internal Temp Guide: Safe Cooking Temperatures + Doneness Guide

Cooking salmon the right way is important for both taste and safety. One of the best ways to know if your salmon is ready to eat is by checking its internal temperature.

The internal temperature tells you how hot the fish is on the inside, not just how it looks on the outside. This matters because salmon that is undercooked may not be safe to eat, while salmon that is overcooked can become dry and tough. Learning how to check the temperature takes the guesswork out of cooking fish.

In this guide, you’ll learn what the internal temperature of salmon should be, how different temperatures affect doneness, and how to tell when your salmon is cooked just the way you like it.

What Should the Internal Temp of Salmon Be?

According to the USDA, salmon should reach an internal temperature of 145°F (63°C) to be considered safe to eat. At this temperature, the salmon is fully cooked, and any harmful bacteria are destroyed. The salmon will look opaque (not see-through) and will flake easily with a fork.

That said, many chefs and home cooks choose to cook salmon a little less. Instead of going all the way to 145°F, they often remove it from the heat when it reaches 120°F to 135°F (49°C to 57°C). Why? At these lower temperatures, salmon stays juicy, soft, and flaky, rather than dry.

Think of it like this: 145°F is the safety finish line, while the lower temperature range is where many people find the best texture and flavor. Using a thermometer helps you decide what works best for your kitchen while still cooking salmon with care.

Salmon Internal Temp Doneness Guide

Once you know what temperature salmon should reach for safety, it helps to understand how different internal temperatures affect how cooked your salmon turns out. Below is a simple guide:

Important Safety Considerations

Cooking salmon to an internal temperature below the USDA recommendation of 145°F (63°C) can increase the risk of foodborne illness.

Lower temperatures may not fully kill harmful bacteria or parasites that can sometimes be present in raw or undercooked fish. While serious illness is uncommon, the risk is higher when salmon is not cooked all the way through.

Some people choose to eat salmon at lower temperatures because it tastes softer and juicier. However, this choice comes with extra responsibility. Fish should be very fresh, handled carefully, and kept cold before cooking.

Even then, lower-temperature cooking does not provide the same level of safety as fully cooked salmon.

Certain groups should always follow USDA guidelines and avoid undercooked salmon because they are more sensitive to foodborne illness. This includes pregnant people, young children, older adults, and people with weakened immune systems.

How to Check Salmon Internal Temperature Correctly

The easiest way to make sure your salmon is cooked perfectly is by checking its internal temperature. This takes the guesswork out of cooking and helps you get fish that’s tender, juicy, and flaky every time.

Start by choosing the right thermometer. A digital instant-read thermometer works best because it gives fast and accurate results. For thicker fillets, a probe thermometer that stays in the fish while it cooks can also be helpful. Avoid slower, dial-style thermometers, as they can be less precise and make it harder to hit the perfect temperature.

Next, insert the thermometer into the thickest part of the salmon, usually near the center of the fillet. Push the probe in from the side so it reaches the middle without touching the pan, grill, or any bones. This ensures you get an accurate reading of how done your salmon really is.

Finally, check the temperature at the right time. Begin testing when the salmon looks almost cooked. Because the fish continues to cook slightly after it’s removed from the heat, you can take it off a few degrees before your target temperature and let it rest for a few minutes. This helps the salmon finish cooking evenly and stay juicy.

Tips for Perfect Doneness

Getting salmon to the perfect level of doneness takes a little practice, but a few simple tips can make it much easier to cook salmon that’s juicy, tender, and flavorful every time.

• Use a timer: Keep track of cooking time so you don’t accidentally overcook or undercook your salmon.
  
• Use a thermometer: Check the thickest part of the fillet to make sure it reaches your desired internal temperature.
  
• Let it rest: Allow the salmon to sit for a few minutes after cooking so the juices redistribute and the fish stays moist.
  
• Choose the right cooking method: Baking, grilling, or pan-searing each affects cooking time and texture, so pick the method that suits your fillet.
  
• Keep fillets even in thickness: Thinner or uneven pieces cook faster, so trimming or folding fillets can help them cook more evenly.

Summary

Keeping these tips and information in mind will help you achieve salmon that’s cooked safely and just the way you like it — juicy, tender, and full of flavor. Remember to use a thermometer, check the thickest part of the fillet, and let it rest after cooking to get the best results.

When you’re ready to try high-quality salmon, consider Wild Alaskan Sockeye Salmon Filets or Wild Alaskan King Salmon Filets. Both are wild-caught, sustainable options that deliver excellent flavor and nutrition for your meals. Enjoy cooking and savor every bite!