What Temperature to Cook Salmon
Internal temperature targets and oven settings for perfectly cooked salmon every time.
- [1]The FDA recommends cooking salmon to an internal temperature of 145°F for food safety.
- [2]Many chefs and restaurants serve salmon at 125-130°F for a moist, medium-done center.
- [3]Bake salmon at 400°F for 12-15 minutes per inch of thickness for reliable results.
- [4]Salmon continues cooking 5-10°F after removal from heat, so pull it slightly under your target.
The FDA recommends cooking salmon to an internal temperature of 145°F (63°C), measured at the thickest part of the fillet. However, many chefs prefer pulling salmon at 125-130°F for a moist, translucent center, as carryover cooking will raise the temperature an additional 5-10°F.
Salmon Doneness Temperature Chart
| Doneness | Internal Temp | Texture | Notes |
|---|---|---|---|
| Medium-rare | 120-125°F | Translucent, very moist | Restaurant style |
| Medium | 125-130°F | Slightly translucent center | Chef recommended |
| Medium-well | 135-140°F | Opaque, still flaky | Good balance |
| Well done (FDA) | 145°F+ | Fully opaque, firm | FDA safe minimum |
Oven Temperature and Timing
For baking, 400°F is the sweet spot that produces a lightly caramelized exterior while keeping the interior moist. At this temperature, salmon fillets cook at roughly 4-6 minutes per half inch of thickness. A standard 1-inch-thick fillet needs 12-15 minutes. Thinner tail pieces cook faster, so either fold them under to create uniform thickness or remove them a few minutes early.
For broiling, position the oven rack 6 inches from the heating element and cook for 8-12 minutes without flipping. The intense top-down heat creates a beautiful crust. For pan searing, heat oil over medium-high heat until shimmering and cook skin-side down for 4-5 minutes until the skin is crispy, then flip and finish for 2-3 minutes.
Reading Temperature Correctly
Insert an instant-read thermometer horizontally into the thickest part of the fillet, avoiding contact with the baking sheet or pan below. Salmon is a dense fish and temperature can vary significantly between the thin tail end and the thick center. Always measure the thickest section, as that is the last area to reach the target temperature.
Carryover Cooking Matters
Salmon retains a significant amount of heat after leaving the oven or pan. Expect the internal temperature to rise 5-10°F during a 3-5 minute rest. If your target is 130°F, remove the salmon when the thermometer reads 120-125°F. This principle applies regardless of cooking method. The thicker the fillet, the more carryover cooking you will see.
Wild salmon is leaner than farmed and cooks faster. Reduce cooking times by 1-2 minutes for wild varieties and watch carefully, as the lower fat content means there is less margin between perfectly cooked and dry.
Technical FAQ
Q: Is it safe to eat salmon at 125°F?
The FDA recommends 145°F for food safety. Temperatures below that carry some risk, particularly for pregnant women, young children, elderly individuals, or anyone with a compromised immune system. Healthy adults commonly eat restaurant salmon served at 125-130°F with low risk.
Q: How do I know salmon is done without a thermometer?
Press the top of the fillet gently with a fork. If it flakes easily and the flesh has turned from translucent to opaque, it is done. You can also insert a knife into the thickest part and peek at the center color.
Q: Should I bake salmon covered or uncovered?
Bake uncovered for a lightly caramelized top. Covering with foil steams the salmon, which is gentler and helps prevent drying but will not produce any browning. Use foil if you prefer a softer texture.