Cooking salmon can be tricky—too long, and it’s dry; too short, and it’s undercooked. In this salmon temperature guide, we’ll help you master the perfect temperature for every cooking method, ensuring delicious and safe results every time.
The Ideal Internal Temperatures for Salmon
- Medium-Rare: 120°F – 125°F (48°C – 52°C)
- Best for sashimi-grade salmon or those who prefer a tender center.
- Medium: 130°F – 135°F (54°C – 57°C)
- The sweet spot for moist, flaky salmon.
- Well-Done: 145°F (63°C) – no pink
Tip: Always use a reliable instant-read thermometer for accuracy.
Why Temperature Matters When Cooking Salmon
- Ensures food safety: Salmon should reach an internal temperature of 145°F (63°C) to kill harmful bacteria. This is especially important when serving salmon to kids. Many people like their salmon cooked at around 130 degrees.
- Maintains flavor and texture: Overcooking dries out the delicate flesh, while undercooking might leave it too raw for some preferences.
- Enhances your cooking confidence!
How to Measure Salmon’s Internal Temperature
- Insert the thermometer into the thickest part of the fillet.
- Ensure the tip doesn’t touch the pan, bone, or skin for an accurate reading.
- Check the temperature at the end of the cooking process to avoid overcooking.
Cooking Methods and Temperature Tips
Grilling
- Preheat the grill to 400°F (200°C).
- Cook for 6-8 minutes, flipping halfway, until the salmon’s internal temperature reads 130°F for medium.
Baking
- Set your oven to 375°F (190°C).
- Bake for 12-15 minutes, depending on the thickness.
Pan-Searing
- Heat the skillet over medium-high heat with oil.
- Sear for 3-4 minutes per side and check for a temperature of 125°F for medium-rare.
Sous Vide
- Set the water bath to 120°F – 130°F.
- Cook for 45 minutes to 1 hour for consistent doneness.
We also have a great salmon recipe to try and apply these temperature guidelines to a delicious dish.
FAQs About Salmon Cooking Temperatures
1. Can you eat salmon at 120°F?
Yes, if it’s sashimi-grade and properly sourced, 120°F provides a soft, buttery texture perfect for sushi or ceviche lovers.
2. Why does salmon keep cooking after removing it from heat?
This is due to residual cooking or “carryover cooking.” Remove salmon 5°F below your target temperature to avoid overcooking.
3. What’s the best way to ensure even cooking?
Allow the salmon to reach room temperature for 15-20 minutes before cooking.
How Stella On Fire Co. Enhances Salmon
Season your salmon with Savory Delight, our versatile seasoning blend, to elevate its flavor. Whether grilling, baking, or pan-searing, this blend perfectly complements salmon’s rich taste without overpowering it.
Conclusion
With this salmon temperature guide, you’ll enjoy perfectly cooked salmon every time. Whether you prefer a melt-in-your-mouth medium-rare or a firm and flaky well-done fillet, the key is mastering your thermometer and technique.
Ready to cook the perfect salmon? Check out our Savory Delight seasoning and make every bite unforgettable.
