What Temperature Is Salmon Done is a common question, and what.edu.vn is here to provide the answers. Achieving perfectly cooked salmon, whether you prefer it flaky or slightly rare, depends on understanding the ideal internal temperature. This guide simplifies the process, offering tips and tricks for consistently delicious results, covering everything from recommended temperatures to essential cooking techniques and other helpful cooking guides.
1. Understanding the Right Salmon Cooking Temperature
The USDA advises cooking salmon to 145°F (63°C) to ensure it’s free from foodborne illnesses. However, many chefs believe this temperature can result in dry, overcooked fish, especially for wild salmon varieties. Cooking to a lower temperature, around 120°F to 130°F (49°C to 54°C), can produce a more moist and tender result.
Michael Cimarusti, chef-owner of Providence and Connie and Ted’s in Los Angeles, recommends enjoying salmon medium-rare. According to Cimarusti, cooking salmon to medium-rare provides optimal texture without drying it out.
Medium-rare for fish, specifically salmon, is about 125°F (52°C), lower than the 135°F (57°C) usually preferred for meats like beef. This difference stems from the different protein and collagen structures in fish compared to meat. Salmon proteins begin to coagulate and lose fluids at around 120°F, whereas meat proteins start this process at 140°F (60°C). Fish, including salmon, has a more delicate protein structure with less fat and connective tissue.
