Salmon is a beloved fish for many reasons. Its rich flavor, versatile cooking options, and melt-in-your-mouth texture when perfectly cooked make it a culinary favorite. However, the difference between succulent, perfectly cooked salmon and a dry, disappointing meal is razor-thin. Knowing the precise internal temperature for cooked salmon is crucial to achieving that ideal result.
With countless ways to prepare salmon – from grilling and pan-searing to roasting and air frying – and a variety of salmon types, including wild and farmed, determining the correct cooking temperature can feel overwhelming. The United States Department of Agriculture (USDA) advises cooking salmon to an internal temperature of 145°F (63°C) to ensure it’s safe to eat and free from foodborne illnesses. Yet, adhering strictly to the USDA’s recommended temperature can often lead to overcooked, dry, and less enjoyable salmon, especially with delicate wild varieties. Depending on the type of salmon you choose, the ideal internal temperature range is actually between 120°F and 130°F (49°C and 54°C). Let’s dive into the details of achieving perfectly cooked salmon every time.
The Ideal Salmon Cooking Temperature for Moist and Delicious Results
Many culinary experts regard the USDA’s 145°F recommendation as a guideline for food safety, not necessarily the benchmark for optimal texture and taste. While food safety is paramount, especially concerning proper storage below 41°F (5°C), the primary food safety concern with salmon is parasites. To address this, the USDA recommends freezing freshly caught fish to eliminate potential parasites. In fact, most wild salmon commercially sold has been flash-frozen for this very reason, and also to maintain its quality.
Of course, if you have health concerns or prefer your salmon fully cooked for peace of mind, cooking it to 145°F is perfectly acceptable. However, if you’re aiming for restaurant-quality salmon, consider how professional chefs approach it.
We consulted with Michael Cimarusti, the acclaimed chef-owner of Providence and Connie and Ted’s restaurants in Los Angeles, to get his expert opinion on the perfect salmon temperature. “Cooked salmon is best enjoyed medium-rare,” Chef Cimarusti states. Cooking salmon to medium-rare results in the most desirable moist, tender, and buttery texture, preventing the muscle fibers from drying out.
Medium-rare for fish, around 125°F (52°C), is lower than the medium-rare temperature for meats like beef, pork, or lamb, which is typically around 135°F (57°C). This difference is due to the distinct protein and collagen structures in fish compared to meat. The proteins in salmon and other fish begin to coagulate and release moisture at a lower temperature, around 120°F (49°C), compared to meat, which coagulates closer to 140°F (60°C). Fish generally has a more delicate protein structure with less fat and connective tissue than meat. Salmon starts to become dry and less palatable around 140°F (60°C), which is why many chefs advocate for cooking fish, including salmon, at a slightly lower temperature than meat.
For cooking wild salmon, aiming for a final internal temperature of approximately 125°F (52°C) strikes the perfect balance between a firm yet wonderfully succulent texture. However, farmed Atlantic salmon, known for its higher fat content compared to leaner wild varieties, can be cooked to a slightly higher internal temperature without drying out. You can confidently cook farmed salmon anywhere from 125°F (52°C) up to 135°F (57°C) and still expect it to be deliciously moist.
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Resting and Carryover Cooking: Key to Salmon Perfection
An often-underestimated yet crucial part of cooking, especially for delicate proteins like salmon, is carryover cooking. Even after you remove your salmon from the heat source – be it a grill, pan, or oven – the internal temperature will continue to rise.
As Chef Cimarusti emphasizes, “No matter the cooking method, resting is an integral part of the process. It’s vital to let the salmon rest for a minute or two to allow the heat to distribute evenly throughout the protein. Skipping this resting period can result in fish that’s beautifully seared on the outside but cold in the center. Rare is acceptable, cold is not. This is easily avoided by allowing a brief rest before serving.”
To take advantage of carryover cooking, remove wild salmon from the heat when its internal temperature reaches 115°F to 120°F (46°C to 49°C). The residual heat will then continue to cook the salmon, bringing it to the ideal medium-rare temperature of 120°F to 125°F (49°C to 52°C). For farmed salmon, aim to remove it from the heat at 125°F to 130°F (52°C to 54°C), allowing carryover heat to increase the temperature slightly. Keep in mind that thicker portions of salmon, possessing more mass, will experience a greater degree of carryover cooking compared to thinner fillets.
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Frequently Asked Questions About Salmon Cooking Temperature
Should you bring salmon to room temperature before cooking?
While not strictly necessary, Chef Cimarusti recommends tempering salmon before cooking. You can do this by simply leaving the salmon on the counter until it’s no longer cold to the touch, typically about 15 minutes. “This ensures the fish won’t be cold in the center, even when served rare or medium-rare,” he explains.
Should you leave the salmon skin on?
If you’re pan-frying salmon, consider leaving the skin on. Cook the salmon skin-side down first until the skin becomes wonderfully crispy. Instead of flipping the fillet, Chef Cimarusti prefers to finish cooking the salmon in the oven, allowing “the ambient heat from the oven to cook the flesh side.” The skin acts as a protective barrier against direct heat.
What is the white stuff coming out of my cooked salmon?
If you notice a white substance emerging from cooked salmon, that’s albumin. Albumin is a protein present in salmon that coagulates and turns white when heated. If you see it on the surface, it’s a strong indication that the salmon is likely overcooked. Remove it from the heat immediately. To minimize albumin release, try cooking salmon at a lower temperature.
How to Accurately Check the Internal Temperature of Salmon
Now that you’re armed with the knowledge of target internal temperatures and the importance of carryover cooking, the next crucial step is accurately checking the temperature. Using a high-quality instant-read thermometer is highly recommended.
For the most reliable reading, insert the thermometer probe into the thickest part of the salmon fillet, aiming for the center. Alternatively, you can use a metal skewer or a cake tester. Insert it into the center of the salmon; it should encounter minimal resistance if the protein and fat are properly coagulated. Remove the skewer or tester and touch the tip. If it feels hot or warm to the touch, the salmon is likely cooked through. If it feels cold, it needs more cooking time.
By mastering the art of cooking salmon to the correct internal temperature, you can consistently create delicious, moist, and perfectly cooked salmon dishes that will impress every time.
