Quick Answer
Yes, it is okay and safe to eat salmon that is still pink inside when cooked. Salmon naturally has pink or orange flesh due to the pigments astaxanthin and canthaxanthin that are present in their diet. When cooking salmon, the goal is to cook it to an internal temperature that kills any potential harmful bacteria but retains moisture and prevents overcooking. Salmon is safe to eat and retains the best texture when cooked to an internal temperature of 125-130°F which will leave the interior pink or rare. As long as the salmon has reached this internal temperature, any pink color is natural and not a safety hazard.
What Causes Salmon to Be Pink?
Salmon flesh gets its distinctive pink or orange color from natural pigments in the astaxanthin family that are present in the wild salmon diet. Astaxanthin and canthaxanthin are carotenoid pigments that are found in algae and the small crustaceans that salmon feed on. As salmon consume these pigments, they accumulate in the muscle tissues and turn the flesh pink or orange.
Farmed salmon are fed a formulated high carotenoid diet to develop the desired pinkish-orange flesh color. The natural pink or orange color is desired since it is what consumers expect when eating salmon. Without these pigments in the diet, farmed salmon would have pale grayish flesh. But with pigment added to their feed, farmed salmon develop the familiar colorful flesh.
So in both wild caught and farm-raised salmon, the pink color is completely natural and expected. It is not an indicator of undercooking or a safety issue.
What is the Safe Internal Temperature for Cooking Salmon?
Salmon and other fish should be cooked to an internal temperature of 125-130°F to be considered safe to eat. According to USDA Food Safety guidelines, fish is safe to consume at an internal temperature of 145°F which is the recommendation for finfish like tuna or halibut. However, salmon has a much softer flesh and cooking to 145°F would lead to very dry, overcooked salmon.
The FDA has set the bar lower at 125°F for fish that is eaten raw like sushi and sashimi. Salmon falls somewhere in the middle with an ideal target temperature of 125-130°F. This is hot enough to kill potentially harmful bacteria while still retaining moisture and preventing overcooking.
Using a Food Thermometer
Using an instant read thermometer is the most reliable way to determine the internal temperature of salmon. To check for doneness, insert the thermometer into the thickest part of the salmon, being careful not to touch bone. It should display between 125-130°F after cooking.
If the salmon is undercooked, it can be returned to the heat source for a few more minutes until the target temperature is reached.
Visual Cues
There are also some visual signs that salmon has been properly cooked to 125-130°F without cutting into it with a thermometer:
– Opaque and flaky flesh – When cooked, the salmon will turn from translucent to opaque and should flake easily with a fork.
– Butter-like fat – Well cooked salmon flesh becomes buttery and rich.
– Pink or orange inside – The interior color may lighten slightly but remains pink or orange when cooked to the ideal temperature.
Is Pink Salmon Safe to Eat?
Salmon that is still pink or rare inside is completely safe to eat as long as it has reached an internal temperature of at least 125°F on a food thermometer. The pink or orange flesh is the natural color of salmon due to the pigments in the salmon diet. It does not indicate undercooking or any safety hazard.
In fact, salmon that is cooked until no longer pink or orange would be considered overcooked and dry. Many chefs intentionally cook salmon to be still visibly pink inside to keep it moist and flavorful. As long as it has hit at least 125°F, any pink color in cooked salmon is not only safe but desired.
Safety Tips
There are some best practices to follow for safely enjoying salmon with pink flesh:
– Always cook salmon to an internal temperature of at least 125°F. Use a thermometer to verify doneness.
– Buy fresh, sushi-grade salmon if planning to eat raw or undercooked. Ensure raw fish was previously frozen to kill parasites.
– Marinate salmon in acid like lemon, lime, or vinegar which helps kill bacteria on the surface.
– If reheating cooked salmon, reheat to 165°F.
When following basic cooking and food safety principles, eating salmon that is still pink inside poses no health risks and is perfectly safe. The pink color is only the natural pigments that give salmon its signature hue.
How Long Should You Cook Salmon?
The cooking time for salmon can vary widely based on the method, thickness of the fillet, and desired level of doneness. Here are some general salmon cooking times as a guideline:
Oven Baked Salmon
– 1-inch thick fillet – 10-12 minutes at 400°F
– 1.5-inch thick fillet – 15-18 minutes at 400°F
– 0.5-inch salmon steak – 8-10 minutes at 400°F
Bake until internal temperature reaches 125°F.
Pan Seared or Skillet Salmon
– 1-inch thick fillet – 3-4 minutes per side
– 1.5-inch thick fillet – 4-6 minutes per side
Cook over high heat until browned then reduce heat and cook until 125°F internal temperature.
Grilled Salmon
– 1-inch thick fillet – 4-5 minutes per side
– 1.5-inch thick fillet – 6-8 minutes per side
Grill over direct high heat, flipping halfway through, until 125°F internal temperature.
Poached Salmon
– 1-inch thick fillet – 8-10 minutes
– 1.5-inch thick fillet – 10-12 minutes
Submerge salmon fillet in poaching liquid heated to 180°F and cook gently until fish is opaque and flakes easily.
The thickness of the salmon is the biggest factor in required cook times. Use a thermometer and the visual tests described above to determine when salmon is safely cooked but still moist inside.
Conclusion
It is perfectly safe to eat salmon that is still pink or rare in the center as long as it has been cooked to an internal temperature of at least 125°F. The pink color comes from natural pigments in the salmon diet and does not indicate undercooking. In fact, salmon is best enjoyed when cooked to be still visibly pink inside which keeps it moist and retains maximum flavor. Cook salmon to 125°F and any pink flesh is safe, natural, and desirable. Follow basic food safety practices and enjoy salmon with pink color inside for optimal taste and texture.