Determining whether salmon is cooked to perfection can be tricky. There are a few visual cues you can look for to know if your salmon is undercooked, perfectly cooked, or overcooked.
What is the minimum internal temperature for salmon?
Salmon, like all seafood, requires thorough cooking to eliminate any potential foodborne illnesses. According to the FDA Food Code, salmon should reach an internal temperature of at least 145°F (62.8°C) for 15 seconds to be considered safe to eat.
At 145°F, salmon is cooked to medium doneness which provides the best balance of safety and moisture. Lower temperatures may result in undercooked salmon, while higher temperatures can cause the salmon to become dry and overcooked.
How to check doneness by looks
There are a few visible signs you can check to determine if your salmon is cooked properly without cutting into it. Here’s what to look for:
Color
The color of salmon flesh changes as it cooks. Raw salmon has a translucent, glossy appearance. As it cooks, the color becomes opaque and turns from dark pink in the center to pale pink on the edges.
Perfectly cooked salmon will be opaque throughout. If there are any translucent areas left, it needs more cooking time. Overcooked salmon will be pale gray or brownish in color.
Texture
The texture also transforms during cooking. Raw salmon is soft and jelly-like. When cooked to medium doneness, it becomes firm but still moist and flaky.
If the thickest part of the fillet feels soft, wiggly, or mushy when gently pressed, it likely needs more time. Salmon that is tough, chalky, or dry is overcooked.
Moisture beads
You may see tiny beads of moisture form on the surface of the salmon during cooking. This happens as the proteins coagulate and squeeze out their juices.
A few moisture beads here and there are normal for medium or well-done salmon. If beads of moisture cover the entire surface, it is probably still undercooked in the center.
Opacity and flaking
As salmon cooks, the proteins will go from translucent to opaque. The flesh will also start flaking and peeling back from the skin when it’s fully cooked and ready to eat.
If the salmon isn’t flaky or peeling away from the skin, it likely needs a bit more cooking time to reach safe internal temperatures.
How to check doneness by touch
The touch test is the best way to assess doneness, especially for thicker salmon portions. Use these guidelines:
Soft and squishy
If the thickest part of the salmon still feels soft, loose, or squishy when pressed gently, it is undercooked. Put it back on the heat for a few more minutes.
Firm but moist
Salmon that springs back slightly when pressed and is still moist inside is perfectly medium-cooked. The juices should run clear and the flakes will separate easily.
Firm and dry
Salmon that is tough, doesn’t give at all when pressed, and feels dry is overcooked. At this point it may be dried out and less appetizing to eat.
How to visually check doneness when cutting into salmon
For the most reliable test, you’ll need to make a small cut into the thickest portion of the salmon to check the internal color and texture:
Translucent and dark pink
If the center still looks translucent and very dark pink, it needs more cooking time. Put it back on the heat for 3-5 more minutes.
Opaque and medium pink
Salmon that is no longer translucent but still moist and medium pink inside is cooked to a safe temperature for eating. The juices should run clear and the texture will be flaky.
Dry and light pink
Overcooked salmon will be opaque and lighter pink or brownish in color. It will feel dry and won’t have much moisture left.
Tips for cooking salmon perfectly
Follow these tips to help ensure your salmon fillets turn out perfectly cooked every time:
- Bring the salmon to room temperature before cooking. Cold fish takes longer to cook.
- Pat the fillets dry before seasoning or oiling. Less moisture means better browning.
- Use an instant-read thermometer to check the thickest part.
- Allow thick fillets to rest 3-5 minutes after cooking before serving.
- Watch carefully if cooking skin-on. The skin crisps quickly.
- Don’t overcrowd the pan. Cook salmon in a single layer with space between.
Salmon Doneness Chart
Here is a visual chart showing the different stages of salmon doneness:
| Doneness | Internal Temp | Visual Cues |
|---|---|---|
| Raw | Below 104°F / 40°C | Translucent, glossy, deep red/pink, soft, jelly-like texture |
| Rare | 104-125°F / 40-52°C | Semi-opaque, very dark pink center, firmer texture |
| Medium Rare | 125-135°F / 52-57°C | Opaque outside, bright pink center, moist, flakes easily |
| Medium | 135-145°F / 57-63°C | Opaque throughout, light pink center, firm, moist flakes |
| Well Done | Above 145°F / 63°C | Opaque throughout, light pink to brown, dry texture |
Conclusion
It can be challenging to get salmon just right, but using a thermometer and looking for visual cues like opacity, color changes, and texture will help you nail the perfect level of doneness. Salmon is best enjoyed when it’s cooked to medium doneness, where it is moist, flaky, and pink throughout. With the proper techniques, you’ll be able to enjoy perfectly cooked salmon every time.