Salmon is one of the most popular and nutritious types of fish. It’s loaded with protein, omega-3 fatty acids, vitamins and minerals. However, cooking salmon properly is key to unlocking its full flavor and nutrition profile. Knowing when salmon reaches the right internal temperature is important to prevent over or undercooking.
What temperature should salmon be cooked to?
The safe internal cooking temperature for salmon to kill any potentially harmful bacteria is 145°F (63°C). At this temperature, the salmon will be opaque and flake easily with a fork. The color will be pale pink in the thickest part of the fish.
Here are some guidelines for doneness based on cooking method:
| Cooking Method | Appearance and Texture | Internal Temperature |
|---|---|---|
| Pan-seared or baked | Opaque and flakes easily with a fork; pale pink color | 145°F (63°C) |
| Grilled | Opaque with visible grill marks; flakes easily with a fork | 145°F (63°C) |
| Poached | Opaque and firm; still moist | 145°F (63°C) |
| Sous vide | Opaque and buttery soft; warm red center | 120-125°F (49-52°C) |
For sous vide salmon, the temperature is slightly lower since the fish cooks gently in a vacuum sealed bag immersed in temperature controlled water. The gentle, precise cooking allows the salmon to reach pasteurization temperatures while remaining tender.
How to tell when pan-seared or baked salmon is done
For pan seared salmon, the fish will become opaque and firm as it cooks. The color will change from translucent and raw looking to an opaque pale pink. Use a fork to flake the salmon open – when it’s ready, it will separate into moist, large flakes easily.
If baking salmon in the oven, it will develop an opaque color on the outside. Check for doneness after the minimum cooking time by inserting a paring knife into the thickest part of the fillet and peeking inside. The salmon should be opaque throughout.
You can also use an instant read thermometer to check the inner temperature – insert the probe into the thickest area without touching bone. It’s ready when it reaches 145°F.
How to tell when grilled salmon is cooked through
When grilling salmon fillets or steaks, the fish will develop visible grill marks. The marks signify the surface of the fish is cooked. However, you still need to ensure it’s cooked through completely and not raw inside.
Use a spatula to peek into the sides of the fillet. You can also gently separate the flakes with a fork. When opaque and easily flaking, it’s done. Check the inner temperature with an instant read thermometer to be sure.
Signs poached salmon is fully cooked
Poaching gently cooks delicate salmon fillets by simmering in liquid like water, wine or broth. When fully cooked, poached salmon will be opaque throughout and firm yet still moist.
To test for doneness, use a paring knife to peek inside the thickest area or insert an instant read thermometer – it should reach 145°F when fully cooked.
How to tell if sous vide salmon is done
With sous vide cooking, salmon fillets are vacuum sealed then slow cooked to precise temperatures in hot water. The result is salmon that is silky, tender and juicy inside with pasteurization for safety.
Check for doneness by verifying the water bath temperature reached between 120-125°F and was held for at least 45 minutes. The salmon will have a rosy medium rare center that is safe to eat after pasteurization. For more well done salmon, sous vide at 130-135°F until opaque.
Common mistakes
It’s easy to over or undercook salmon if you don’t pay attention to temperatures and visual signs of doneness. Here are some common mistakes:
- Not using a meat thermometer – eyeballing doneness often leads to over or undercooked salmon. Always rely on an instant read thermometer for an accurate readout.
- Cooking at too high temperature – high heat can overcook the outside before the inside reaches 145°F. Keep stovetop heat medium-low when pan searing.
- Undercooking – salmon may appear done on the outside but still be raw inside. Check internal temp and opacity.
- Overcooking – cooking salmon past 145°F dries it out. Follow recipe cook times and temp the fish.
Tips for cooking salmon perfectly
Follow these tips for cooked-just-right salmon every time:
- Bring salmon to room temperature before cooking for even cooking. Thick fillets may need 30 minutes.
- Preheat any pans or cooking vessels before adding fish. This prevents sticking.
- Use a digital instant read thermometer to monitor temperature – remove salmon at 145°F.
- For pan searing or baking, cook thick fillets skin-side down first for crispy skin.
- Let salmon rest 3-5 minutes after cooking – the temperature will rise slightly allowing fish to finish cooking gently.
Conclusion
Checking salmon for doneness requires looking for visual cues and monitoring cooking temperatures. When cooked properly to an internal temperature of 145°F, salmon will turn opaque pink, flake easily and remain moist. Take salmon off direct heat once it reaches the target temp to prevent overdrying. Finally, a cooked-through salmon fillet is one of the most irresistible healthy meals – simply season and enjoy!