The USDA says salmon should hit 145°F (63°C). That’s their “safe” number. Honestly? That’s a bit like cooking a steak well-done. It’s safe, but is it fun?
At 145°F, your salmon will be firm. It might even look a little dry. The beautiful orange fat will have squeezed out. Sad, really.
Most chefs laugh at that number. They aim for 120°F to 130°F. That’s the sweet spot for juicy, not jiggly. The fish will still be translucent in the center.
The Carryover Cooking Conspiracy
Here’s a quirky fact: your salmon keeps cooking after you pull it off the heat. It’s called carryover cooking. The internal temperature rises by about 5°F to 10°F.
So, if you want it at 125°F, pull it at 115°F to 120°F. It will climb up as it rests. You’re basically playing a delicious game of temperature limbo.
Don’t panic. Use a digital instant-read thermometer. It’s your best friend. No more guessing or cutting the fish open mid-cook.
