Seafood Chart
Salmon Temperature Chart
Salmon can be enjoyed across a range of textures, but 145°F is the standard public safety target for fully cooked fish. Use an instant-read thermometer in the thickest part of the fillet; lower temperatures are texture preferences for experienced cooks using properly handled fish.
Quick Answer
Use an instant-read thermometer in the thickest part of the salmon. For fully cooked salmon, the standard public safety target is 145°F. Many cooks prefer salmon around 125–135°F for a softer texture, but lower temperatures are preference targets, not the safety minimum.
Salmon Temperature Chart
| Temperature | Doneness | Texture |
|---|---|---|
| 120–125°F | Soft texture preference | Very moist and silky; lower than the public safety target. |
| 125–130°F | Medium texture preference | Moist and tender; lower than the public safety target. |
| 130–135°F | Medium-firm texture preference | Flaky but juicy; lower than the public safety target. |
| 145°F | Fully cooked / safety target | Firm and flaky; standard public safety target for fish. |
Safety & thermometer notes
This chart separates salmon texture preferences from the public safety target. Use 145°F for fully cooked salmon. Lower temperatures are preference choices and depend on fish quality, handling, and your risk tolerance.
- Use an instant-read thermometer in the thickest part of the salmon, away from the pan, plank, or grill grate.
- Salmon may rise about 1–3°F from carryover heat after removal, especially in thicker fillets.
- Lower temperature targets are not the public safety minimum; use 145°F when cooking for beginners, guests, or anyone who should avoid undercooked fish.
Key Takeaways
- 145°F is the standard public safety target for fully cooked salmon.
- 125–135°F is a common texture preference range, not the safety minimum.
- Use an instant-read thermometer in the thickest part of the fillet.
- Thicker salmon can rise slightly from carryover heat after removal.
- Overcooked salmon becomes dry quickly, so check early and avoid long holding.
Common Mistakes
Confusing texture targets with the safety target
Lower salmon temperatures can produce a softer texture, but 145°F is the standard public safety target for fully cooked fish.
Not using a thermometer
Color and flaking are helpful cues, but an instant-read thermometer in the thickest part gives a clearer doneness check.
Forgetting carryover heat
Thicker salmon can rise a degree or two after removal. Check early so it does not overshoot your intended texture.
FAQ
Where should I check salmon temperature?
Insert an instant-read thermometer into the thickest part of the fillet, away from the pan, plank, grill grate, or bone.
What temperature is salmon fully cooked?
The standard public safety target for fully cooked salmon is 145°F.
Does salmon keep cooking after removal?
Yes. Thicker salmon can rise about 1–3°F from carryover heat after it comes off the grill, smoker, oven, or pan.