To tell when salmon is done, use a combination of visual, tactile, and temperature checks:
- Flakiness: Gently press the top of the salmon with a fork or your finger. If it flakes easily along the natural lines, it’s done. If it’s firm and resists flaking, it needs more cooking
- Color change: Raw salmon is bright orange or dark pink and translucent. Cooked salmon turns opaque with a lighter pink or peach color on the outside, while the inside may remain slightly translucent if medium-rare. Overcooked salmon looks pale and dry
- Texture and touch: Press the salmon with your finger. It should feel firm but still yield slightly and spring back. A mushy or overly soft texture means undercooked, while very firm or dry means overcooked
- Internal temperature: The most reliable method is using an instant-read thermometer. The USDA recommends an internal temperature of 145°F (63°C) for fully cooked salmon. Some prefer slightly lower temperatures (110°F to 140°F) for medium doneness, but 145°F ensures safety and optimal texture
- Knife or cake tester method: Insert a knife or cake tester into the thickest part of the salmon, hold it for a few seconds, then touch it to your lip. If it feels warm, the salmon is done; if cool, it needs more time
In summary, perfectly cooked salmon is opaque, flakes easily, feels firm yet tender, and reaches an internal temperature of about 145°F. Using these combined methods will help you avoid undercooking or overcooking your salmon
