The recommended cooking temperature for salmon according to the USDA is 145°F (63°C) to ensure it is fully cooked and safe to eat. At this temperature, salmon should be moist, flaky, and have no translucent flesh. Some culinary experts and chefs prefer cooking salmon to a medium or medium-rare level, which is around 120°F to 130°F, to achieve a more tender, buttery texture, especially when using high-quality or sushi-grade salmon. Cooking past 145°F risks drying out the fish.

Salmon Cooking Temperature Guide:

• Rare: 110–115°F (not recommended for safety)
• Medium-rare: 115–120°F (soft, moist, flakey)
• Medium: 120–130°F (opaque, firm, moist)
• Well-done: 140–150°F (firm, fully cooked, may be dry)
• USDA recommended safe minimum: 145°F (fully cooked and safe)

Using an instant-read thermometer is the best way to check if salmon is done. Letting the cooked salmon rest for a few minutes after cooking helps retain moisture and improves texture.