To tell if salmon is cooked, you can use several reliable methods based on temperature, appearance, texture, and simple tests:
1. Use a Thermometer
- The most accurate method is to check the internal temperature with an instant-read meat thermometer.
- Cooked salmon should reach about 145°F (63°C) at the thickest part for fully cooked, but many chefs prefer 125-130°F (52-54°C) for medium-rare, which is still safe and moist
- Avoid exceeding 140°F to prevent dryness
2. Check Color and Appearance
- Cooked salmon flesh changes from translucent to opaque.
- The inside should be a bright pink or orange color, depending on the salmon species, and should glisten and shimmer, indicating juiciness
- If the flesh is still translucent, it needs more cooking; if it looks white or chalky, it may be overcooked
- White albumen (protein) appearing on the surface signals the salmon is nearly done; too much white indicates overcooking
3. Test Texture and Flakiness
- Gently press the salmon with a fork or finger; it should flake easily but still feel firm and moist
- If it resists flaking or feels mushy, it may be undercooked or overcooked, respectively
- The flesh should separate into flakes without falling apart completely
4. Simple Kitchen Tests
- The "butter knife method": Insert a thin knife into the thickest part and check if the juices are warm and the flesh is opaque
- The "bottom lip test": Touch a cake tester or knife inserted into the salmon to your bottom lip; if it feels warm, the salmon is cooked
Summary
- Temperature: 125-145°F (52-63°C)
- Color: Opaque, bright pink/orange, no translucency
- Texture: Firm, flaky, moist
- Visual cues: Some white albumen, but not excessive
Using these methods together ensures your salmon is perfectly cooked—juicy, safe, and flavorful without being dry or raw
