Salmon is considered done when it reaches a specific internal temperature, ensuring it's both safe and delicious to eat.
Determining Doneness: Internal Temperature
The most reliable way to tell if salmon is done is by using a food thermometer.
- Target Temperature: According to the United States Department of Agriculture, the thickest part of the salmon fillet or side should reach an internal temperature of 145°F (63°C). This ensures that the fish is fully cooked through and safe to eat.
Visual Cues (Less Reliable)
While using a thermometer is best, here are visual cues that suggest your salmon is nearing doneness:
- Color Change: The salmon will transition from a vibrant, translucent pink to a more opaque, lighter pink.
- Flakiness: The fish should flake easily when gently pressed with a fork.
Why 145°F?
Cooking salmon to 145°F ensures:
- Food Safety: Eliminates harmful bacteria.
- Optimal Texture: Prevents the salmon from drying out. Overcooked salmon is dry and less flavorful.
Table Summary
| Criterion | Description |
|---|---|
| Internal Temperature | 145°F (63°C) in the thickest part of the fillet or side. |
| Color | Changes from translucent pink to opaque, lighter pink. |
| Texture | Flakes easily when gently pressed with a fork. |
