When cooking salmon, people often wonder if it’s safe to eat salmon that is still pink after cooking. The short answer is yes, it’s normal for salmon to still appear pink or reddish in the center when cooked. The color change has to do with the structure and pigments in salmon flesh. Read on to learn more about why salmon can remain pink when cooked, how to ensure it’s cooked properly, and safe handling tips.
Why Salmon Flesh Stays Pink
Salmon flesh gets its characteristic pink hue from astaxanthin, which is a natural pigment and a powerful antioxidant. Astaxanthin is found in the marine plants and animals that salmon eat. Importantly, astaxanthin does not break down much during cooking. So even when salmon is thoroughly cooked to a safe internal temperature, its flesh retains the natural pinkish color.
In addition, salmon has a different structure compared to other types of fish and meat. Salmon is classified as an oily fish, meaning it has a high fat content. The intramuscular fat is incorporated in the connective tissue of salmon flesh, rather than segregated in large pockets. This fat retention helps preserve the integrity of the cell structure and astaxanthin pigments when exposed to heat.
So in summary, the natural astaxanthin pigments and distribution of fat in salmon allows it to retain its color even after thorough cooking. The takeaway is that color alone is not an indicator of doneness for salmon like it is for some other meats and fish. Safe handling guidelines should be followed instead.
Proper Salmon Cooking Temperatures
To ensure any raw protein food like salmon is fully cooked and safe to eat, it’s essential to use a food thermometer. Cook salmon to an internal temperature of at least 145°F (63°C). Here are some general temperature guidelines:
- 125°F (52°C) or less – The salmon is considered raw.
- 130-140°F (54-60°C) – The salmon is lightly cooked but still underdone. Harmful bacteria could remain active.
- 145°F (63°C) – The minimum safe internal temperature for salmon according to food safety guidelines. At this temperature, bacteria are destroyed but the texture remains moist.
- Over 160°F (71°C) – The salmon is thoroughly cooked but will have a drier texture.
Use an instant-read digital thermometer to check the thickest part of the salmon fillet and make sure it has reached 145°F. If preparing a whole salmon side or steak, aim for even thicker sections like near the backbone. The salmon should be opaque and flake easily with a fork when done, but the center may still look pink or red.
Visual Tests
There are also some visual cues that salmon is fully cooked, but color alone doesn’t guarantee doneness:
- Opaque, whitish protein layers – When salmon is cooked, the protein strands turn opaque and the flesh looks whitish.
- Flakes easily – The flesh should break cleanly into segments when pulling it apart with a fork.
- Fat rendered – The white fat near the skin becomes translucent when cooked thoroughly.
Perform the visual checks in addition to using a thermometer to confirm your salmon is adequately cooked. And remember that color is not a foolproof indicator for salmon doneness.
Is Raw Salmon Safe to Eat?
Raw salmon that has been handled properly and kept chilled at all times is generally safe to consume in dishes like sushi and poke bowls. Guidelines include:
- Purchase sushi-grade fish from a trusted source.
- Keep the raw salmon refrigerated below 40°F until ready to use.
- Avoid cross-contamination by separating raw salmon from cooked foods.
- Only use fresh, high-quality salmon that smells neutral, not fishy.
- Prepare and serve the dish immediately after cutting the raw salmon.
At-risk groups like pregnant women, young children, older adults, and those with weakened immune systems should avoid raw and undercooked salmon due to infection risks. For everyone else, eating raw salmon in moderation is considered safe by most health authorities.
How to Cook Salmon Properly
Salmon can be prepared in endless ways, but the keys are using high-quality fresh fish and cooking it so the inner flesh reaches 145°F. Here are some foolproof cooking methods:
Pan-Seared
Pan searing salmon fillets or steaks in a hot skillet is a go-to weeknight meal. Use a digital thermometer to check for 145°F doneness. Cook skin-side down first to render the fat and get crispy skin.
Baked
Baking a salmon fillet or side is simple and hands-off. Preheat the oven to 400°F. Rub the fish with oil and seasonings. Bake until flaky and 145°F internal temperature.
Grilled
Get nice grill marks and flavor by cooking salmon over direct heat. Grill over medium-high heat for 4-5 minutes per side. Insert a thermometer to ensure it reaches 145°F.
Poached
Poaching gently cooks salmon in simmering liquid like broth or wine. Bring the poaching liquid to 180-200°F. Add salmon fillets and cook for 3-5 minutes until opaque.
Sous Vide
For the most tender, foolproof salmon, cook it sous vide. Vacuum seal the salmon and cook in 130-135°F water for 20-40 minutes depending on thickness.
Is Smoked Salmon Cooked?
Smoked salmon refers to salmon cured with salt and smoke. Most smoked salmon is cold smoked, meaning it’s smoked at temperatures under 90°F. This level of heat does not cook the salmon, so cold smoked varieties like lox are still considered raw.
Some types of hot smoked salmon are cooked to 145°F or higher before or during the smoking process. These ready-to-eat products are safe to consume without additional cooking. Check product labels closely to determine if smoked salmon has been fully cooked.
Safe Salmon Storage and Handling
Proper storage and handling prevents the growth of harmful bacteria and viruses that could be present in raw salmon. Follow these best practices:
- Purchase fresh salmon that is refrigerated or on ice.
- Check sell-by and use-by dates.
- Keep salmon chilled below 40°F until ready to cook.
- Thaw frozen salmon in the fridge, not at room temperature.
- Marinate salmon in the refrigerator.
- Cook or freeze salmon within 1-2 days of purchasing.
- Promptly store cooked salmon in the fridge or freezer.
- Discard salmon with an unpleasant odor or slimy texture.
Avoid potential cross-contamination by:
- Using separate cutting boards and utensils for raw salmon vs. other foods.
- Always washing hands, surfaces, and tools after handling raw salmon.
- Storing raw salmon separately from cooked items.
Potential Hazards When Cooking Salmon
Two common hazards when cooking salmon are overcooking and undercooking. Salmon overcooked past 160°F will turn dry, stringy, and lose its flavor. Undercooking less than 145°F may allow harmful bacteria like Salmonella or Listeria to survive.
To avoid these risks, use a food thermometer and cook until it reaches the 145-160°F target zone. Remove it from heat just before it hits your preferred level, since the temperature will continue rising slightly.
Cross-contamination is another concern. Use care to avoid transferring bacteria from raw salmon to foods that won’t be cooked further. Clean all items that contacted raw salmon before reusing.
Finally, only purchase salmon from reputable sellers and pay attention to quality. Signs of spoilage include an unpleasant “fishy” odor, dull or slimy flesh, and discoloration.
Common Questions
Is it rare/raw if salmon is still pink after cooking?
No, it’s normal for salmon to remain pink or red in the middle when cooked. The color comes from natural pigments that don’t break down easily with heat. Salmon is only considered rare or raw if the internal temperature is below 145°F.
Can you eat undercooked salmon?
It’s best not to eat salmon that is undercooked to less than 145°F internally. Temperatures between 130-145°F may allow bacteria like Salmonella to survive. Raw or lightly cooked salmon should be avoided by at-risk groups.
Why did my cooked salmon turn brown?
A brownish cooked salmon is usually a sign it is overcooked, reaching 170°F or above. The heat causes the natural pigments to oxidize and lose their pinkish hue. Try removing salmon from heat just before it reaches 145°F.
Is it safe to microwave salmon?
Yes, microwaving is a safe cooking method for salmon so long as it reaches 145°F internally. Cover the dish to hold in heat and moisture. Rotate and rest the salmon periodically to cook evenly.
Key Takeaways
- Salmon flesh retains its natural pink color even when thoroughly cooked due to pigments and fat distribution.
- Use a food thermometer to check salmon reaches 145°F minimum internal temperature.
- Visually check that cooked salmon is opaque and flakes easily to verify doneness.
- Raw salmon is safe when properly handled, but should be avoided by some higher-risk groups.
- Cook salmon to between 145-160°F to avoid under or overcooking hazards.
- Practice safe storage and handling to reduce bacterial contamination risks.
Conclusion
It’s perfectly normal for salmon to still look pink or reddish when cooked. The distinctive color comes from natural pigments in the salmon’s diet that don’t break down much during cooking. As long as the salmon reaches the safe internal temperature of 145°F verified with a food thermometer, it is safe to eat regardless of color.
To enjoy salmon at its best, cook to between 145-160°F to prevent under or overcooking. Store raw salmon properly to minimize spoilage and contamination risks. Take care to avoid cross-contamination from raw to cooked foods. Following safe handling guidelines allows you to enjoy the popular, nutrient-rich fish while reducing your risk of foodborne illness.