Now, back to the magic number: 145°F (63°C). This is the internal temperature that you want to aim for when cooking salmon. And, don't even think about serving it rare, unless you want to play a game of food poisoning roulette. But, if you're looking for a medium-rare or medium cook, you can aim for an internal temperature of 130°F (54°C) to 140°F (60°C).
Salmon Cooking Temperature Guide: Perfect Doneness Every Time
And, fun fact: did you know that overcooking salmon can actually make it tougher and drier? It's like the fish is saying, "Hey, I'm done, get me out of this heat!" So, keep an eye on that temperature, and don't be afraid to take it off the heat when it's done.
