Salmon is done cooking when it reaches an internal temperature of 145°F (63°C) at its thickest part. Other reliable signs include the flesh turning from translucent to opaque and easily flaking apart with gentle pressure from a fork. The cooked salmon should be firm yet moist, with a pink or orange color depending on the species, and the juices should be translucent pink. Overcooked salmon becomes dry, chalky, and opaque white. If checking without a thermometer, pressing gently on the fish to see if it flakes easily and shows a slightly resistant but tender texture is a good method to tell doneness.
Methods to Know When Salmon is Done
- Thermometer Check: Insert an instant-read thermometer into the thickest part of the fillet; 145°F (63°C) is ideal doneness.
- Flakiness Test: Gently press with a fork or finger; the fish should flake easily but not crumble.
- Color Change: Flesh changes from translucent to opaque with a pink or orange tone; too opaque or white means overdone.
- Texture: Firm but still moist flesh that gives slightly under gentle pressure.
Additional Tips
- Salmon continues to cook slightly after being removed from heat, so it’s better to take it off a little earlier than risk overcooking.
- Using a sharp knife or even a cake tester to check warmth inside the fillet can help determine doneness without cutting into it too much.
- Overcooked salmon tends to release fat that dries on the surface and feels very firm or dry.
These indicators help ensure salmon is cooked safely while retaining moisture and flavor.
