What Temperature Does Salmon Need to Be Cooked To

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That’s it. That’s the sweet spot. The USDA says cook salmon to 145°F for safety, but let’s be real—that’s the temperature of a desert rock. At 145°F, your salmon starts weeping albumin (that white goo) and turns into a dry, flaky ghost of its former self. Don’t do that to your fish.

Professional chefs target 125°F for a perfectly moist, translucent center that flakes like butter. It’s the Goldilocks zone—juicy, safe, and actually enjoyable. The FDA recommends cooking to 145°F, but many restaurants ignore this and serve salmon at 120–125°F. And you’ve eaten it without dying, so relax.