What’s the Ideal Temperature of Cooked Salmon? | Cook's Illustrated (2024)

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What’s the Ideal Temperature of Cooked Salmon? | Cook's Illustrated? ›

Look for visual cues in ideally cooked salmon.

Precision = Sublime Salmon

When wild salmon is cooked to just 120 degrees, the muscle fibers contract less and therefore retain more moisture. Use our favorite instant-read digital thermometer to hit that sweet spot every time for firm yet silky fish.

Use a food thermometer: The most accurate way to determine if salmon is cooked to the correct temperature is to use a food thermometer. Insert the thermometer into the thickest part of the fish and make sure it reads at least 145°F (63°C). Watch the color: As salmon cooks, its color changes from translucent to opaque.

But cooking salmon to that temperature will ruin the fish, making it dry, chewy, and fairly flavorless. In truth, it's best to cook salmon to between 120°F and 125°F. Yes, it's safe (read below for why) and it'll result in much more appetizing food on your plate. So where does the 145°F number come from?

Medium. To achieve a perfectly cooked medium doneness salmon, you must cook the meat to an internal temperature of 130°F with a 3-minute resting time. At a medium level of doneness, salmon meat has a light pink center with a fully cooked exterior. Medium salmon meat is firm and moist.

For medium to medium-rare, aim for a temperature of 125°F to 135°F when you remove it from the heat. The fish will continue cooking a bit after it comes off of the heat but remain tender and moist inside (according to the USDA, it should still reach 145°F).

Firmness: Cooked salmon should be firm but still moist. When you press down gently on the flesh with a fork or your finger, it should feel slightly resistant but still give way easily. If the salmon is still hard or resists your fork, it needs more time to cook. If it is mushy or falls apart, it may be overcooked.

The U.S. Department of Agriculture (USDA) states that salmon (and all fish) should be cooked to an internal temp of 145 degrees.

Chefs recommend eating salmon medium or medium rare because it has the best flavor when it's flaky on the outside with a moist middle that melts in your mouth. The new standard for cooking salmon in restaurants is medium. Some menus even say so.

Individual body temperatures of spring Chinook salmon ranged from ~9–16 °C, on average, with relatively little among-reach difference in the overall distributions of means (Fig 5). Individual maxima were mostly 1–3 °C higher than individual means and almost no spring Chinook salmon had maxima > 18 °C.

Can I eat salmon at 140 degrees? ›

While the FDA recommends cooking fish to 145°F, for a flakier, more moist and tender salmon filet, many chefs find that it's best enjoyed when cooked to medium – 125°F. Check out these key temperatures for Smoked Salmon, or look at a great method for grilling salmon!

Internal temperature: Use an instant-read meat thermometer; the salmon should register 145°F (63°C) at its thickest part. Flakiness: When gently pressed with a fork, the fish should easily flake apart. Avoid overcooking, as it can dry out the salmon. Cook with the skin side down for best results.

Cooking. Most seafood should be cooked to an internal temperature of 145°F.

Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. After 6-8 minutes of cooking, check for doneness, by taking a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done. It should not however, look raw.

Salmon thrive in cold water and prefer water temperatures between 5-13°C (41-55°F). The colder the water, the more oxygen that is available to fragile salmon eggs that rely on a steady flow of oxygen to survive. Salmon can not survive in water temperature higher than 20°C (68°F).

While the FDA recommends cooking fish to 145°F, for a flakier, more moist and tender salmon filet, many chefs find that it's best enjoyed when cooked to medium – 125°F. Check out these key temperatures for Smoked Salmon, or look at a great method for grilling salmon!

Drizzle the salmon with the oil, then add seasonings of choice. Bake salmon at 400 degrees F for 11 to 14 minutes for 6-ounce fillets or 15 to 18 minutes for a single side, until it registers 135 degrees F on an instant read thermometer inserted at the thickest part of the salmon.

Cooked salmon typically has a pink to light coral color. The white color could indicate overcooking, which may result in dry and less flavorful fish. To ensure salmon is cooked to perfection, aim for an opaque appearance with a slightly rosy or pink hue at the center and flaky, moist flesh.

Testing with an instant read thermometer will remove any doubts. Remove the salmon at 135 degrees F to 140 degrees F for medium rare/medium and let rest. Can I Freeze Baked Salmon? You can freeze baked salmon, but it will affect the texture and the salmon will likely taste more”fishy.”