Is salmon done at 145 degrees?

Salmon is one of the most popular and nutritious types of fish. It is rich in protein, omega-3 fatty acids, vitamins and minerals. Many people enjoy eating salmon regularly for its numerous health benefits. When cooking salmon, it is important to cook it properly to avoid foodborne illnesses and to get the best texture and flavor. One common question people have is what temperature salmon should be cooked to in order to be considered safe and done.

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Is 145 degrees enough to cook salmon safely?

The short answer is no. 145°F is not high enough to cook salmon to a safe internal temperature. Salmon needs to reach an internal temperature of at least 145°F for 15 seconds in order to be considered safe to eat by the FDA Food Code. However, many chefs and food safety experts recommend cooking salmon to an even higher temperature for quality reasons.

Here are some key temperatures and recommendations for cooking salmon properly:

145°F – The absolute minimum safe temperature for cooking fish according to FDA guidelines. However, salmon is often still undercooked at this temperature.
150-155°F – The recommended temperature range for cooking salmon to a moist, flaky and opaque texture. This is hot enough to kill any potential parasites, viruses or bacteria.

160°F – The temperature at which salmon flesh becomes very firm and begins to dry out. Cooking to this high of a temperature is not necessary for food safety.

So while 145°F meets the bare minimum temperature requirements for safety, it does not guarantee the best quality salmon. For juicy salmon with the proper flaky texture, aim to cook it to 150-155°F internally.

Why is 145°F not high enough for salmon?

There are a few reasons why cooking salmon to only 145°F is not ideal:

Foodborne illness risk – There are potential foodborne pathogens and parasites that can survive at 145°F. Cooking to a higher temp gives an extra safety buffer.
Texture – Salmon cooked to only 145°F will still be translucent and jelly-like in the center rather than opaque and flaky.
Moisture – The collagen in salmon begins to break down around 150°F, allowing moisture to be retained in the flesh. 145°F is below this point, so the salmon can be drier.

Fat rendering – Salmon has high levels of beneficial omega-3 fats. These fats need to melt and become tender during cooking which happens best at 150°F+.

Getting the salmon up to at least 150°F solves all of these potential issues and results in salmon that is safer, flakier, moister and has better fat rendering. This is why pro chefs insist on a higher temperature than the bare minimum of 145°F.

What happens if you eat undercooked salmon?

Eating salmon that is undercooked at temperatures below 145°F can put you at risk for food poisoning. The pathogens that are most concerning in undercooked salmon include:

Salmonella – A bacteria that can cause diarrhea, fever, cramps and vomiting.
Listeria monocytogenes – A bacteria that causes listeriosis which can be fatal in high risk groups. Pregnant women are especially cautioned against consuming undercooked seafood due to listeriosis risks which can cause stillbirths and miscarriage.
Parasites – There is a risk of parasites in fresh wild salmon if it has not been previously frozen. Freezing kills any potential parasites. Farmed salmon is very unlikely to have parasites.

Most people will experience some foodborne illness symptoms within 12-72 hours after eating undercooked salmon. In otherwise healthy individuals, symptoms are usually not life-threatening but can be quite uncomfortable or last for a week or more without treatment. However, the illness can be much more dangerous and potentially even fatal in those with compromised immune systems, the elderly, young children and pregnant women.

So it is not worth taking the gamble on eating salmon cooked below 145°F. Cook all salmon to at least 150°F internally to minimize the risk of food poisoning. Use a food thermometer to verify the temp rather than relying on less reliable methods like cutting into the fish to check color and texture.

How to properly cook salmon to 150°F+

It is easy to cook fresh salmon fillets or steaks to the recommended minimum internal temperature of 150°F. Here are some fool-proof methods:

Oven Baked Salmon

Baking salmon in the oven is a very simple and effective cooking method to get it above 150°F. Follow these guidelines for perfect oven baked salmon every time:

Preheat oven to 400°F.
Season salmon fillets or steaks and place skin-side down on a lightly greased baking sheet.

Bake for 10-12 minutes if the pieces are 1-inch thick. Thicker cuts may need 15-18 minutes.
Check the internal temperature in the thickest part using an instant read thermometer. It should read 150-155°F when done.
Let the salmon rest for 5 minutes before serving.

Pan Seared Salmon

Pan searing salmon in a little oil over high heat is another great option. Follow these steps:

Heat a skillet over medium-high heat and add a little cooking oil or butter.
Season the salmon fillets or steaks and add them skin-side down once the pan and oil are very hot.

Sear for 4-5 minutes until deep golden brown, then flip and cook the other side for 2-3 minutes more.
Check internal temp and cook for 1-2 more minutes if needed to reach 150°F.

Poached Salmon

Gently poaching the salmon in simmering liquid is a healthier cooking method. Follow this easy process:

Bring a skillet with 2 cups of liquid (water, wine, broth) up to a bare simmer.
Season salmon fillets and lower them into the liquid skin-side up.
Poach for 8-12 minutes depending on thickness until 150°F internal temperature.

Grilled Salmon

Grilling salmon over direct high heat also creates a delicious char while cooking it through. Try this:

Preheat grill or grill pan to medium-high heat.
Oil the grates, then place salmon fillets or steaks on skin-side down.

Grill for 5-6 minutes per side until 150°F internal temp.

Regardless of the cooking method, always use an instant read thermometer to check that the thickest part of the salmon has reached at least 150°F internally before serving.

Tips for the best tasting salmon

Cooking salmon properly to 150°F internal temperature will ensure it is safe to eat. But there are some additional tips you can follow to get the most flavorful, moist and tender salmon:

Start with high quality, fresh salmon. Wild caught has more omega-3s.
Season the salmon before cooking however you like. Lemon pepper, garlic, herbs all work well.
Cook salmon skin-side down first to get a crispy sear on the skin.

Don’t overcook! Pull it off the heat at 150°F to prevent drying out.
Let it rest for 5 minutes before serving for juicier salmon.
Avoid sauces or heavy marinades that can mask the great salmon flavor.

Is sous vide salmon safe at lower temps?

Sous vide cooking salmon in sealed bags immersed in precise temperature water baths has grown very popular. It allows the salmon to cook very gently at lower temperatures.

Some sous vide guides recommend cooking salmon at lower end temperatures like 130-140°F before searing. However, unless the salmon is held at these temperatures for extended periods of 45-90+ minutes, it is still advised to finish sous vide salmon at 155°F minimum according to USDA safety guidelines.

So for most sous vide salmon recipes, you should cook the sealed bagged fillets in 130-135°F water for 30-45 minutes until center is 120°F. Then take them out, pat dry, and sear in a hot pan or on grill for 1-2 minutes per side to quickly bring the internal temp up to at least 155°F to pasteurize and finish cooking.

The takeaway on minimum safe salmon temperatures

Salmon cooked to only 145°F internally can still be undercooked, dried out and pose some foodborne illness risks if pathogens are present. For best quality and food safety, salmon should reach an internal temperature of 150-155°F which results in proper flaky texture and moistness.

Monitor temperatures closely and remove salmon before it overcooks above 160°F. Allow it to rest before serving for maximum juiciness.

Cooking salmon properly does not have to be complicated or time consuming. Simple methods like baking, pan searing, grilling or poaching make it easy to achieve these ideal internal temperatures every time.

Using an instant read thermometer takes the guesswork out of determining doneness. It provides peace of mind that your salmon has been cooked to just the right temperature to enjoy its fantastic flavor and tender texture while remaining safe to eat.

Conclusion

Salmon cooked to only 145°F is considered unsafe and undercooked according to food safety standards. To kill potential bacteria and parasites, salmon needs to reach an internal temperature of at least 150-155°F. Cooking to these slightly higher temperatures also allows the moisture and fats in salmon to render properly, creating the ideal flaky texture and buttery flavor salmon is prized for. While methods like sous vide can cook salmon at lower temperatures for prolonged times, it is still best practice to finish sous vide salmon by searing to 155°F+ internal temp before serving. Using a food thermometer takes the guesswork and risk out of salmon cookery. Overall, 145°F is simply too low of a temperature for properly cooked, safe and delicious salmon.