Salmon internal temperature.
USDA FSIS and FDA both put fish at 145 F, or until the flesh is opaque and separates easily with a fork. Salmon cooks fast and does not stall. Restaurant convention pulls it at 120 to 135 F for a softer, redder centre. Every one of those numbers is below the federal minimum, and they are labelled that way on this page.
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.
Salmon by cut
| Cut | USDA minimum | Finish | Guide |
|---|---|---|---|
| Collar | 145 F | Your doneness, at or above the minimum | Collar guide |
| Top loin (back) | 145 F | Your doneness, at or above the minimum | Top loin (back) guide |
| Center cut | 145 F | Your doneness, at or above the minimum | Center cut guide |
| Belly | 145 F | Your doneness, at or above the minimum | Belly guide |
| Tail | 145 F | Your doneness, at or above the minimum | Tail guide |
| Second cut (tail meat) | 145 F | Your doneness, at or above the minimum | Second cut (tail meat) guide |
Preference, with the minimum printed beside it
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.
Where the thermometer goes
Thermometer through the side into the thickest part of the fillet. On a plank, check the centre of the thickest portion. The tail end is done long before the loin.
- The danger zone. Bacteria grow fastest between 40 F and 140 F, doubling in as little as 20 minutes. Never leave food out of refrigeration more than 2 hours, or 1 hour when the air is above 90 F. Hold hot food at or above 140 F and cold food at or below 40 F.
- Where the probe goes. Insert the thermometer into the thickest part of the food, not touching bone, fat or gristle. For thin foods insert through the side. Check large or irregular pieces in several places. For a whole bird check the innermost thigh and wing and the thickest part of the breast.
- Colour is not doneness. Appearance and colour are not reliable indicators of safety or doneness. A burger can be brown and unsafe or pink and safe. Pork at 145 F can be pink. Smoked chicken can stay pink at the bone at 165 F.
- The 3 minute rest is part of the 145 F rule. For whole-muscle beef, pork, lamb, goat and veal the safety rule is 145 F AND a rest of at least 3 minutes before carving or eating. The rest is not optional and it is not the same thing as the long barbecue rest.
Cook it, then log it
The salmon cut guide has every region, the woods and the mistakes. The full temperature chart has every animal and every source.