Salmon Internal Temperature Guide (Raw, Medium, Fully Cooked)

Fresh salmon gives you a wide temperature range depending on how you’re preparing it. Here’s the breakdown so you never overcook—or undercook—it again.

Quick Salmon Temperature Guide

Preparation Style	Target Temp	Texture Result
Raw (Tartare, Poke, Crudo)	32–38°F (cold storage)	Firm, clean, no heat applied
Medium-Rare	115–125°F	Silky, soft, restaurant-style
Classic Cooked	130–135°F	Moist, flaky, fully cooked
Well-Done	140–145°F	Firm; upper end of USDA guidance

🔥 For Raw Preparations (Tartare, Poke, Crudo)

32–38°F (standard refrigeration temperature)

Keep salmon ice-cold and serve immediately.
Temperature matters even when you’re not “cooking”—cold fish stays firm and safe to handle.

This category covers salmon tartare, poke, crudo, and any other raw preparations.

🌡️ For Gently Cooked or Medium-Rare Salmon

115–125°F

Soft, silky, restaurant-style texture
Ideal for slow roasting or careful pan-searing

This is the temperature range chefs gravitate to for the most tender bite. If you want a recipe that hits this range perfectly, try our Pan-Seared Salmon—crisp edges, tender center, and easy to nail with an instant-read thermometer.

🌡️ For Classic Cooked Salmon

130–135°F

Moist, flaky, fully safe, and still juicy
The sweet spot for most home cooks

This is where the majority of salmon recipes aim to finish.

🌡️ For Firm, Well-Done Salmon

140–145°F

USDA recommendation for fully cooked salmon
Safe, but can start to dry out at the upper end

If you prefer your salmon firmer, stay at the lower end of this range.

Visual Cues You Can Trust

These cues help even when you’re not using a thermometer:

Albumin (the white protein) showing?
You went too hot or too long.
Flesh separating into clean flakes?
That’s 130°F+ territory.
Glossy, translucent center?
That’s a gentle 115–120°F finish.

Use both the thermometer and your eyes—salmon is forgiving when you understand what you’re looking at.

Make This Make Sense in Your Kitchen

Once you dial in the right temperature, everything improves: your sear, your texture, your confidence.
If you’re working on raw preparations, start with our Salmon Tartare—it shows exactly how temperature affects texture even when there’s no heat involved.

If you want to explore more ways to cook fish, browse our full collection of Seafood Recipes.

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