Categories
Salmon is a go-to fish for many home cooks because of its versatility and rich, buttery texture when done right. However, cooking salmon can be tricky — there’s a fine line between achieving a succulent, flavorful dish and ending up with something dry and tough. To avoid the latter, it’s crucial to understand the correct cooking temperature for salmon.
With various methods to prepare salmon — whether grilling, pan-searing, or air frying — and the different types of wild and farmed salmon available, it can be confusing to know the exact temperature to aim for. The United States Department of Agriculture (USDA) recommends cooking salmon to 145°F to eliminate any risk of foodborne illnesses. However, following this guideline can often result in overcooking, particularly when dealing with wild salmon, which can become dry and fibrous. Instead, chefs recommend cooking salmon to a lower temperature, somewhere between 120°F and 130°F, depending on the type of salmon you’re using.
Ideal Temperature for Cooking Salmon
Many chefs view the USDA’s salmon temperature recommendations as a general guideline rather than a strict rule. The main concern when cooking salmon, aside from proper storage (keeping the fish below 41°F), is the risk of parasites. Freezing salmon is an effective way to kill any potential parasites, and most wild-caught salmon sold in the U.S. is flash-frozen for this reason.
While it’s always an option to cook salmon to 145°F for extra caution, many chefs recommend a lower temperature for better flavor and texture. We asked Michael Cimarusti, a chef and owner of popular Los Angeles restaurants Providence and Connie and Ted’s, for his expert advice. He emphasized that salmon is best when cooked medium-rare. This results in a moist, tender, and buttery texture, which would be compromised at higher temperatures.
For perfectly cooked salmon, aim for a final internal temperature of around 125°F, which is lower than the 135°F typically used for medium-rare beef, pork, or lamb. The reason for this difference lies in the structure of the proteins and collagen in fish. Salmon begins to coagulate and lose its juices at around 120°F, while meat starts this process closer to 140°F. Since fish has a more delicate protein structure and less fat and connective tissue than meat, cooking it beyond 140°F can lead to a dry, less appealing result.
When cooking wild salmon, aim for an internal temperature of about 125°F. This will give you the perfect balance of firmness and moisture. Farmed Atlantic salmon, which contains more fat than its wild counterpart, can be cooked to a slightly higher temperature, between 125°F and 135°F, without drying out.
Resting and Carryover Cooking
One often overlooked but crucial aspect of cooking salmon is allowing for carryover cooking. After you remove the fish from the heat, its internal temperature will continue to rise slightly. This is especially important when cooking delicate proteins like salmon.
Michael Cimarusti points out that resting the fish after cooking is an essential step. “Resting is important to allow the heat to distribute evenly throughout the fish,” he says. “If you skip this step, the outside might be hot while the inside remains cold. A rare center is fine, but cold fish isn’t appealing.” Letting the fish rest for a minute or two helps achieve a more even internal temperature and ensures a better dining experience.
For wild salmon, take it off the heat when its internal temperature reaches between 115°F and 120°F. The carryover heat will bring it up to the perfect 120°F to 125°F for medium-rare doneness. With farmed salmon, remove it from the heat at around 125°F to 130°F. Keep in mind that thicker pieces of salmon will experience more carryover cooking than thinner cuts, so you may need to adjust based on the portion size.
