Top loin (back).
The thick back strap above the spine. Leanest, most uniform thickness; the premium grilling portion.
Salmon top loin (back) cooks to the doneness you like, at or above the USDA minimum of 145 F. It is not a low-and-slow cut.
Where it comes from
Trade term. Even thickness makes it the most predictable portion for a thermometer and the easiest to cook to a precise reading.
- Best methods:
- grill, sear, bake, smoke
- Slice:
- Portion across the fillet.
- Rest:
- 3 to 5 minutes.
Scores are Pit Log editorial, anchored to FSIS tenderness notes.
What you will see at the counter
| Cut | Methods | Finish | Notes |
|---|---|---|---|
| Loin portion (back strap) | grill, sear | 145 F (USDA) | Thermometer through the side to the centre. |
Safe. Then done.
145 F (62.8 C)
Fish and shellfish. Thermometer in the thickest part of the fillet; or the flesh is opaque and separates easily with a fork. This is a food safety floor, not a preference. Where any other number on this page is lower, this one governs.
Source: USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart, page updated 2025-04-14, read 2026-09-02.
8 to 12 minutes over direct heat; 45 to 60 minutes at 225 F smoked. Approximate.
salmon convention
Fillets and portions, restaurant convention. Culinary preference, barbecue convention.
| Doneness | Internal temp | Vs. USDA 145 F |
|---|---|---|
| Rare | 120 to 125 F | Below the minimum. Preference, not safety. |
| Medium rare | 125 to 130 F | Below the minimum. Preference, not safety. |
| Medium | 130 to 135 F | Below the minimum. Preference, not safety. |
| Medium well | 135 to 145 F | Below the minimum. Preference, not safety. |
| Well done (USDA minimum) | 145+ F | At or above the minimum. |
Carryover: Salmon carries over 5 to 10 F after a short rest; a fillet pulled at 140 F commonly reads 145 F at the table, but only the reading counts.
Every salmon figure below 145 F is a culinary preference that falls below the USDA FSIS and FDA safe minimum of 145 F. Where the two differ, the federal minimum governs.
More on the salmon temperature page and the full chart.
Cook it
- Pit Log Maple Cedar Salmon
Sweet, smoky, balanced, on a soaked cedar plank. Maple syrup, Dijon mustard, soy sauce, garlic, lemon juice and smoked paprika. The page prints 145 F as the federal minimum and labels anything lower as preference.
- Instant-read thermometerThe single tool FSIS says is the only reliable way to know food is safe. Appears on every cut page.
- Cedar grilling planksSalmon recipe; consumable, repeat purchase.
- Fish spatulaEvery salmon page.
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Then write down what happened
Pit temp, wood, wrap, final temp, rest, result. The chart says what usually works. Your log says what worked for you.