Determining whether salmon is cooked properly can be tricky. When cooking salmon, especially thicker cuts, the exterior can appear done while the inside remains undercooked. Eating raw or undercooked salmon poses potential health risks, so it’s important to know how to check for doneness.
Appearance
Looking at the exterior of the salmon is a good starting point, but it doesn’t always tell the whole story. Here are some visible signs that your salmon may be cooked through:
- Opaque, flaky flesh – Salmon changes from translucent and glossy when raw to opaque and flaky when cooked. If the flesh flakes apart easily, that’s a good sign it’s cooked.
- Whitish protein coagulation – When salmon is cooked, the proteins denature and coagulate, causing the flesh to look whitish and opaque. This effect occurs from the exterior inward as it cooks.
- Loosening fillet from skin – Salmon fillets will detach more easily from the skin when cooked through.
While these cues can indicate thorough cooking, don’t rely on them alone. Opaque, flaky flesh, for example, can be achieved before a thick piece of salmon is fully cooked inside. To be sure, you need to use other methods like checking internal temperature.
Internal Temperature
Checking the internal temperature is the best way to confirm salmon is fully cooked inside. Use an instant-read thermometer inserted into the thickest part of the fish.
The FDA recommends cooking salmon to an internal temperature of 145°F (63°C). At this temperature, any potential parasites, bacteria, or viruses will be killed. Salmon can be safely eaten medium-rare at an internal temp of 125-130°F, but reaching 145°F is advised to be safe.
Here are some temperature benchmarks for different levels of doneness:
- Rare: 110°F (43°C)
- Medium-rare: 125°F (52°C)
- Medium: 140°F (60°C)
- Well-done: 160°F (71°C)
Keep in mind that the internal temperature will continue rising about 5-10°F once removed from the heat. So it’s best to remove salmon just before it reaches your desired temperature.
Cooking Methods
Certain cooking methods make it harder to control the internal doneness of salmon. Here are some tips per cooking method:
Pan-searing
- Use a thick, oven-safe pan to allow for more even cooking.
- Cook skin-side down first. The skin insulates the bottom as the top cooks.
- Flip and finish cooking flesh-side down to prevent overcooking.
- Baste with butter or oil to keep moist.
- Use a thermometer to check thickness and ends.
Baking
- Use a rimmed baking sheet for even heat distribution.
- Avoid overcrowding sheet – bake in batches if needed.
- Brush with oil to prevent sticking and drying out.
- Check temperature early and tent with foil to carryover cook if needed.
Grilling
- Keep grill grates clean and well-oiled.
- Use a foil packet or grill basket for flaky varieties like Atlantic salmon.
- Move to a cooler part of grill if cooking too fast.
- Brush with oil to keep moist and prevent sticking.
- Check temperature before removing.
Sous Vide
- Season salmon and vacuum seal for this no-contact method.
- Cook for 30-45 minutes at low temp like 130°F (54°C).
- Because sous vide uses exact temperatures, results are very consistent.
- Seal quickly browns exterior and firms up texture.
Common Obstacles
There are a few things that can make it hard to gauge the doneness of salmon. Here are some troubleshooting tips:
- Thick cut: The center takes longer to cook than the exterior. Use a thermometer to be sure. You can also microwave for 30 sec to 1 min before cooking to help heat the inside.
- Bone-in: Bones conduct heat unevenly. Check temp in multiple spots, focusing on meatiest areas.
- Frozen: Frozen salmon requires extra cooking time. Thaw first in fridge for 2-3 days or in cold water to reduce cooking variability.
- Marinated: Acidic marinades can partially cook the exterior. Monitor temperature closely when cooking marinated salmon.
Visual and Textural Cues
While the thermometer is the most reliable tool, there are some visual and textural signs that indicate salmon doneness. Here’s what to look for:
| State | Appearance | Texture |
|---|---|---|
| Raw | Translucent, deep red-orange, glossy, wet looking | Jelly-like, soft, slippery |
| Rare | More opaque, lighter pink | Firmer but still tender and moist |
| Medium-rare | Opaque, pale pink | Buttery, luscious |
| Medium | Opaque, light pink | Flaky, moist |
| Well-done | Opaque, pale pink to white | Dry, flaky |
While these attributes can offer clues about doneness, always verify by taking internal temperature. Some types of salmon can remain translucent even when fully cooked.
The Poke Test
Another simple way to check for doneness is the poke test. Gently press the flesh with your finger and assess the texture:
- Raw salmon feels soft, mushy, and jelly-like.
- Rare salmon is firmer but still spongy.
- Medium-rare salmon is tender and buttery.
- Well-done salmon is dry and flakes apart easily.
While not as precise as a thermometer reading, the poke test can provide a quick general indication of how cooked your salmon is inside. It takes some practice to learn the different textures by feel.
Conclusion
Figuring out if salmon is cooked properly all the way through takes some finesse. While exterior signs like color and flaking provide useful clues, the only sure-fire way is to use an instant-read thermometer to check the internal temperature. For food safety, salmon should reach an internal temp of at least 145°F (63°C). With thick cuts and bone-in varieties, temp the fish in multiple areas to ensure even doneness.
Learning to identify textures by look and feel will also help you determine when salmon is cooked to your desired doneness. Undercooked salmon has a soft, slippery raw texture while overcooked is dry and chalky. Perfectly cooked salmon is tender and moist with opaque, flaky flesh. Master these simple tricks to enjoy properly cooked salmon every time.