Salmon Internal Temperature

145°F 63°C

USDA safe minimum

USDA safe minimum for salmon and other fish, or cook until the flesh is no longer translucent and separates easily with a fork.

Source: FoodSafety.gov safe minimum internal temperatures (USDA FSIS). Checked Oct 13, 2026.

By cut

Fillet or steak (USDA)	145°F 63°C
Medium (softer, culinary)Below the USDA minimum	130°F 54°C
Medium-rare (culinary)Below the USDA minimum	120°F 49°C

How to check

Check the thickest part of the fillet with a thermometer.
No thermometer: the flesh should be opaque, not translucent, and flake apart with a fork.

Why chefs pull salmon early

Salmon turns dry and chalky well before 145°F, so many restaurants serve it at 120–130°F. Those temperatures are below the USDA minimum. If you are cooking for someone pregnant, older, very young or with a weak immune system, cook to 145°F.

A fast thermometer helps

Lavatools Javelin Pro Duo
Fast, accurate, backlit display, magnetic back.
ThermoWorks ThermoPop 2
Compact, waterproof, rotating display.

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