The recommended internal cooking temperature for salmon according to the USDA is 145°F (63°C). Cooking salmon to this temperature ensures it is safe to eat by killing any harmful bacteria or parasites. At 145°F, the salmon will be fully cooked, firm, and flaky with no pink color remaining. However, many chefs and salmon enthusiasts prefer cooking salmon to lower temperatures for a more moist, tender, and buttery texture:
- Medium rare: 115-120°F (46-48°C), the flesh is soft and moist, slightly opaque.
- Medium: 120-125°F (49-52°C), fully opaque and slightly firm with a pink center.
- Medium well: 125-140°F (51-60°C), firmer with light pink center.
Cooking salmon to these lower temperatures may require using sushi-grade fish for safety reasons.
When cooking salmon in the oven, common oven temperatures are between 350°F to 425°F, with cooking time depending on thickness. For example, some prefer baking salmon at 375°F to keep it moist and avoid overcooking. Key tips:
- Use an instant-read thermometer to check the internal temperature.
- Let salmon rest a few minutes after cooking to redistribute juices.
- For best texture, many chefs recommend cooking salmon to around 125°F for medium rare.
In summary, cook salmon to a minimum internal temperature of 145°F for safety, but for optimal moistness and flavor, 120-130°F is often preferred by chefs if the salmon is high quality and handled properly. Oven cooking temperatures typically range from 350°F to 425°F based on the cut and thickness of the salmon. This approach balances safety with achieving perfectly cooked, moist, flavorful salmon.
