Salmon burgers are a delicious and healthy alternative to traditional beef burgers. Salmon is packed with omega-3 fatty acids, protein, and essential nutrients. When preparing salmon burgers at home, one of the most common questions is: what temperature should I cook salmon burgers to? The correct internal temperature helps ensure salmon burgers are safe to eat and properly cooked. This article will provide answers on the ideal doneness for salmon burgers, cooking methods, safety issues, and tips for juicy burgers every time.
What is the recommended internal temperature for salmon burgers?
Food safety organizations recommend cooking salmon burgers to an internal temperature of 145°F (63°C). Salmon, like other fish and seafood, requires thorough cooking to destroy any harmful bacteria that could be present. Heating salmon to 145°F effectively kills parasites, viruses, and pathogens. This temperature recommendation applies to fresh, frozen, or canned salmon used to make patties or burgers.
Some chefs may prefer cooking salmon burgers to medium doneness, around 135°F for a slightly less flaky texture. However, food safety experts warn against undercooking burgers made from salmon or other fish. Salmon burgers should always reach the bare minimum safe temperature of 145°F.
USDA Recommendations
The United States Department of Agriculture (USDA) provides the official guidance on safe minimum internal temperatures for meat, poultry, and fish products. The USDA recommends cooking finfish like salmon to 145°F/63°C. This temperature is hot enough to kill bacteria, parasites, and viruses that could be present in raw salmon. Cooking to the USDA recommended 145°F internal temperature helps provide a margin of safety when preparing salmon burgers at home.
FDA Food Code
The FDA Food Code is the model regulation followed by state and local health agencies in the U.S. The FDA Food Code states that raw fish used in ready-to-eat foods like burgers must reach a temperature of 145°F for 15 seconds. State or local laws may vary slightly but overall align with the FDA guidance of cooking fish to 145°F minimum. Salmon burgers cooked in restaurants, cafeterias, or other food establishments are required to adhere to the FDA Food Code standards.
How can I accurately determine 145°F for salmon burgers?
Since salmon burgers need to reach an internal temperature of 145°F, using a food thermometer is the best way to determine doneness and safety. There are a few options for thermometers when cooking salmon burgers:
Instant-read Thermometer
An instant-read thermometer quickly measures the internal temperature of salmon burgers in 2-3 seconds. It can be inserted into the thickest part of a patty and provides a digital readout of the temperature. Instant-read thermometers are inexpensive, convenient, and one of the most accurate ways to check for 145°F.
Leave-In Meat Thermometer
Also called a probe thermometer, this tool remains inside the salmon burger during cooking. A digital display outside the oven shows the real-time temperature so you can watch it climb to 145°F. Leave-in thermometers work well for thicker burgers that require more time to reach safe doneness.
Thermometer Fork
Thermometer forks and spoons have built-in sensors in the tip to measure food temperatures. When pressed into the center of a salmon burger, they display the internal temperature in just a few seconds. Thermometer forks provide quick readings without needing to switch tools.
Cooking salmon burgers to 145°F
Proper cooking helps salmon burgers safely reach the 145°F target temperature. Here are some foolproof cooking methods:
Pan-Sear
Sear the burgers in an oiled nonstick skillet over medium-high heat for about 3-4 minutes per side. Use an instant-read thermometer to check for 145°F in the thickest portion. Searing gives a nice crust while heating the burgers through.
Grill
Over direct medium heat, grill the burgers for about 5-7 minutes per side. Salmon can stick to grates, so oil the grill lightly first. Grill until instant-read thermometer registers 145°F when inserted in the middle of a burger.
Bake
For oven baking, place burgers on a sheet pan lined with parchment paper or foil. Bake at 400°F for 10-12 minutes until 145°F internally. An oven-safe leave-in thermometer can help track temperature.
Poach
Add burgers to gently simmering water or broth and poach for about 5 minutes. Use a thermometer to check they reach 145°F in the center before removing from liquid. Poaching produces moist, tender salmon burgers.
Is it safe to eat salmon burgers below 145°F?
Cooking salmon burgers below the USDA recommended 145°F internal temperature can pose safety risks. Here are some concerns with undercooked salmon burgers:
Bacteria
Raw salmon can contain dangerous foodborne pathogens like Listeria, Salmonella, Staph aureus, and E. coli. Cooking to only 140°F or below may not destroy all bacteria present. Listeria is a big concern with raw seafood, and cooking to 145°F helps kill this potentially deadly pathogen.
Parasites
Seafood like salmon can harbor parasitic roundworms or tapeworms when raw. Heating salmon to the proper 145°F temperature will kill off any parasites present in the fish before consumption.
Soft texture
Salmon cooked below 145°F will have a jelly-like, raw appearance. The texture will be undesirable soft and mushy instead of firm and flaky. It can be unappealing and lead to a poor eating experience.
For optimal food safety, quality, and texture, salmon burgers should reach the USDA recommended minimum internal temperature of 145°F. Cooking below that risks foodborne illness and poor texture. Use a thermometer and cook the burgers thoroughly until 145°F is achieved in the thickest part.
Tips for juicy salmon burgers
It’s possible to cook salmon burgers to a safe temperature while still keeping them moist and juicy. Here are some tips for succulent salmon burgers every time:
Choose fatty salmon
Opt for fattier salmon like King or Coho. The higher natural fat content keeps burgers tender when cooked to 145°F. Leaner fish liketilapia
| Fatty Fish | Lean Fish |
|---|---|
| Salmon | Tilapia |
| Trout | Cod |
| Mackerel | Flounder |
can dry out if overcooked.
Use a meat thermometer
Probe thermometers help prevent overcooking. Cook only until the target 145°F is reached, then immediately remove from heat. This prevents burgers from rising above the safe zone or drying out.
Avoid precooking or overhandling
Precooking salmon before making patties can cause texture issues. Also limit reworking the mixture, which develops gluten and makes burgers dense.
Quick sear or grill
Burgers develop a tasty sear quickly over high heat while interiors stay moist. Avoid cooking too long or flipping repeatedly which leads to dryness.
Gently poach
Submerging patties in simmering liquid like broth or wine gently cooks them while retaining moisture. Poaching to 145°F keeps burgers succulent.
Use a skillet with lid
Covering the pan while sautéing traps in steam and keeps burgers juicier. Cook over medium or medium-low instead of high heat.
Let rest before serving
Allow burgers to rest 5 minutes after cooking. This allows juices to redistribute evenly through meat before cutting into burgers.
With a quality fatty salmon fillet, gentle cooking method, and meat thermometer for accuracy, it’s easy to achieve perfectly cooked 145°F salmon burgers that are flavorful, moist and safe to enjoy.
Conclusion
Salmon burgers should be cooked to reach an internal temperature of 145°F to eliminate bacteria and parasites that could be present in raw salmon. Use an instant-read thermometer to accurately determine doneness. Searing, grilling, baking or poaching the patties helps evenly heat burgers to the safe 145°F temperature recommended by food safety experts. Be sure to use a thermometer, as color and texture are not reliable indicators of safety and doneness for salmon burgers. Cooking thoroughly to 145°F ensures salmon burgers are safe to enjoy while maintaining moisture and flavor. With the right techniques, salmon burgers can be a delicious and nutritious meal.