Salmon Fillet
Temp400°F (200°C)
Time12–15 min
Internal125–145°F (52–63°C)
125–130°F is medium-rare and popular; 145°F is USDA well-done.
Lower-Temperature Alternatives
| Temp | Time | Outcome |
|---|---|---|
| 110–115°F (43–46°C) | to core | Barely set and translucent, sashimi-like — furthest from USDA guidance. |
| 120–125°F (49–52°C) | to core | Soft and custardy, medium-rare — a popular sous vide target. |
| 130–135°F (54–57°C) | to core | Firmer, just starting to flake, still moist. |
| 145°F (63°C) | to core | USDA well-done minimum — fully opaque and flaky, firmest and driest. |
Safety disclaimer: Alternative temperatures above rely on holding the food at that internal temperature for the full time listed, measured only after the food reaches that temperature throughout — not from when cooking started. This is based on published pathogen-lethality science, but deviating from the standard USDA minimum still carries additional risk. Use extra caution — or stick to the USDA minimum — for infants, young children, pregnant people, older adults, and anyone with a compromised immune system. Always verify with a calibrated food thermometer.
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