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Salmon Internal Temperature (Safety Guide)

Cooking Guide

USDA-recommended and chef-preferred internal temperatures for salmon at every doneness level. Includes a quick-reference chart, carryover heat tips, and visual doneness cues.

Quick Answer

Quick Answer

Salmon is safe to eat at 145°F / 63°C (USDA recommended). For medium doneness preferred by most chefs and top-rated recipes, pull at 125°F / 52°C — carryover heat brings it to 130–135°F / 54–57°C during resting.

Time & Temperature Chart

USDA recommends 145°F / 63°C for all fin fish. Most chefs and recipes target 125°F / 52°C (medium) for the best texture and flavour. Star (☆) marks our recommended setting.

Temperature Doneness Result
110°F / 43°C Rare Deep red centre, very soft, sushi-like texture
120°F / 49°C Medium-Rare Translucent pink centre, buttery, beginning to flake
125°F / 52°C Medium ★ Light pink centre, moist, flakes easily
135°F / 57°C Medium-Well Mostly opaque, firmer, still moist
145°F / 63°C Well-Done (USDA) Fully opaque throughout, firm, drier texture

Always verify with a meat thermometer. Safe internal temperature: 145°F / 63°C.

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Other Cooking Methods

Need cooking times for a specific method? Check these guides.

How Long to Bake Salmon

12–15 min at 400°F / 200°C, hands-off and reliable
How Long to Grill Salmon

6–8 min skin-side down over medium-high heat
How Long to Air Fry Salmon

7–10 min at 400°F / 200°C, no flipping
How Long to Pan Sear Salmon

4–5 min skin-side down, 2–3 min flesh-side

Tips for Checking Salmon Temperature

  1. 1

    Why salmon has a lower safe temp than chicken or beef

    The USDA recommends 145°F / 63°C for fin fish, compared to 165°F / 74°C for poultry and 160°F / 71°C for ground beef. Fish muscle fibres are shorter and break down at lower temperatures, and the types of bacteria found in fish are killed at 145°F / 63°C. This is why properly cooked salmon can still be pink in the centre.

  2. 2

    Where to insert the thermometer

    Insert an instant-read thermometer horizontally into the thickest part of the fillet, staying in the centre of the flesh. Avoid touching the skin or the pan, which gives a false high reading. For thin fillets, insert at an angle to keep the probe in the meat.

  3. 3

    Carryover heat matters with salmon

    Salmon rises 5–10°F / 3–6°C after removal from heat, depending on thickness and cooking method. A fillet pulled at 125°F / 52°C reaches 130–135°F / 54–57°C during resting. Always pull salmon before it reaches your target — it will keep cooking on the plate.

  4. 4

    Visual cues for doneness

    Watch the side of the fillet as it cooks. The colour changes from translucent to opaque from the bottom up. At medium (125°F / 52°C), about three-quarters of the side will be opaque with a translucent pink strip in the centre. Done salmon flakes easily when pressed with a fork.

  5. 5

    Rest for 3–5 minutes

    Resting lets carryover heat finish the cook evenly and redistributes juices throughout the fillet. Cutting into salmon immediately after cooking releases moisture onto the plate and can leave the centre slightly undercooked relative to the edges.

Want every safe temperature in one place? See the printable USDA safe internal temperature chart — °F and °C for poultry, ground meat, steaks, fish, and more.

Frequently Asked Questions

Can you eat salmon medium-rare?
Yes, if the salmon is fresh and from a reputable source. Medium-rare salmon (120°F / 49°C) has a buttery, translucent centre that many chefs prefer. The USDA recommends 145°F / 63°C for safety, but the risk at lower temperatures is very low with fresh, properly handled fish. Pregnant women, young children, and immunocompromised individuals should stick to 145°F / 63°C.
Is 125°F / 52°C safe for salmon?
The USDA recommends 145°F / 63°C, but 125°F / 52°C (medium) is widely accepted by chefs, restaurants, and food experts as safe for fresh salmon. At 125°F / 52°C, the flesh is opaque and flaky with a moist pink centre. If you account for carryover heat, the fillet reaches 130–135°F / 54–57°C during resting — well above the temperature that kills most common fish pathogens.
How do I check salmon temperature without a thermometer?
Press the top of the fillet with a fork or your finger. Rare salmon feels soft and jelly-like; medium salmon resists slightly but gives way; well-done salmon is firm. You can also flake the thickest part with a fork — medium salmon separates into moist flakes with a translucent pink centre. A thermometer is always more reliable.
Does carryover heat apply to salmon?
Yes. Salmon rises 5–10°F / 3–6°C after removal from heat. Thicker fillets carry over more than thin ones, and methods with intense heat (pan searing, grilling) produce more carryover than gentle methods (poaching, low-temp baking). Always pull salmon before your target temperature — it finishes cooking on the plate.
What about sushi-grade salmon?
"Sushi-grade" is a marketing term, not a regulated FDA classification. What matters is that the fish was frozen to kill parasites: -4°F / -20°C for 7 days, or -31°F / -35°C for 15 hours (FDA guidelines). Farm-raised Atlantic salmon has a very low parasite risk and is what most sushi restaurants use. If eating raw, buy from a trusted fishmonger who sells fish intended for raw consumption.

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