The USDA recommends cooking salmon to an internal temperature of 145°F (63°C) to ensure it is safe from foodborne illnesses
. However, many chefs and cooking experts prefer lower temperatures for a moister, more tender texture. Here is a detailed guide by doneness:
- Rare: 110-115°F (43-46°C) – translucent and soft; not recommended for safety reasons
- Medium rare: 115-125°F (46-51°C) – salmon starts to turn opaque but remains moist and tender; many chefs recommend around 125°F for optimal flavor and texture
- Medium well: 125-140°F (51-60°C) – firmer flesh with a light pink center
- Well done: 140-150°F (60-65°C) – fully cooked, firm, no pink remaining
Cooking salmon at lower temperatures like 275°F to 300°F in the oven and removing it at around 125°F internal temperature yields moist, tender results, with the fish continuing to cook slightly while resting
. For quicker cooking, oven temperatures between 350°F and 425°F are common, with cooking times adjusted based on thickness (e.g., about 12-15 minutes per inch at 350°F)
. In summary, for safety, cook salmon to 145°F, but for best taste and texture, many prefer it cooked to about 125°F (medium rare), especially when using high-quality or sushi-grade salmon
