Salmon & Fish Internal Temperature
Updated August 15, 2026
The USDA's safe temperature for fish is 145°F (63°C), at which point salmon is fully firm and opaque. Most cooks prefer salmon pulled at 120–125°F (49–52°C) for a silky, medium doneness — a informed-preference call, like medium-rare steak.
| Seafood | USDA safe | Common chef target |
|---|---|---|
| Salmon | 145°F / 63°C | 120–125°F silky medium; 130°F medium-firm |
| White fish (cod, halibut) | 145°F / 63°C | 130–135°F — flakes but stays moist |
| Tuna steak | 145°F / 63°C | Seared rare, ~110–115°F center |
| Shrimp, lobster, scallops | Opaque and firm | Pearly-opaque; shrimp in a C, not an O |
| Clams, mussels, oysters | Shells open | Discard any that stay shut |
Two honest numbers
145°F is the no-asterisks safe temperature — right for anyone pregnant, immunocompromised, or cooking for a crowd. But fish proteins tighten fast: salmon at 145°F has pushed out the white albumin and turned firm. The 120–125°F range keeps it translucent-silky, which is how restaurants serve it. Buy good fish, know your diners, pick your number.
Doneness cues without a thermometer
Salmon is ready when it just starts to flake under a fork but still resists in the center, and a butter knife slid into the thickest part for three seconds comes out warm (not hot) against your lip. Heavy white albumin bleeding out means you're past medium — lower heat next time, or brine the fillet for ten minutes first.
Quick answers
- What temperature is salmon done?
- Officially 145°F. For a silkier medium that most people prefer, pull at 120–125°F and let it rest a couple of minutes — the choice is preference plus who's at the table.
- Why does my salmon leak white stuff?
- That's albumin, a protein squeezed out when fish cooks fast or far. Gentler heat, an earlier pull, or a quick 10-minute wet brine keeps it in.
- Can I eat salmon medium-rare?
- With high-quality, properly handled fish, many people do. Previously-frozen fish adds a margin of safety for parasites — most "sushi-grade" fish was frozen for exactly that reason.