Salmon Fillet: roast at 400°F for about 12 min. Internal temp: 145°F (FDA) or 125°F (medium).
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Safe Internal Temp
145°F (FDA) or 125°F (medium)
Cooking Methods
↕ Slide the temperature to see how cook times change
your temp
400°F
cook time
~12min
Low & slow 325°450° Hot & fast
✎ Skin-side down on sheet pan.
Doneness Chart
Doneness
Target
Pull Temp
What to Expect
Medium-Rare (chef)
125°F
120°F
Translucent, deep orange center
Medium
135°F
130°F
Slightly translucent center, flakes easily
FDA Safe
145°F
140°F
Fully opaque, firm, flakes readily
Pull temp = when to remove from heat. Carryover cooking raises the temp 5–10°F as it rests.
Food Safety
FDA recommends salmon reach 145°F. Most chefs and sushi restaurants serve it at 125°F (medium-rare) — this is widely accepted as safe for high-quality, properly handled fish. The risk with fish is parasites, not bacteria, and freezing to -4°F for 7 days kills parasites. If your salmon was previously frozen (most is), medium-rare is considered safe. When in doubt, go to 145°F.
Frequently Asked Questions
What are the best tips for cooking salmon fillet?
Remove from fridge 15 min before cooking. Pat very dry for crispy skin.
What internal temperature should salmon fillet reach?
FDA recommends salmon reach 145°F. Most chefs and sushi restaurants serve it at 125°F (medium-rare) — this is widely accepted as safe for high-quality, properly handled fish. The risk with fish is parasites, not bacteria, and freezing to -4°F for 7 days kills parasites. If your salmon was previously frozen (most is), medium-rare is considered safe. When in doubt, go to 145°F.
What are the doneness temperatures for salmon fillet?
Medium-Rare (chef): 125°F (pull at 120°F). Medium: 135°F (pull at 130°F). FDA Safe: 145°F (pull at 140°F). Pull temp is when to remove from heat — carryover cooking raises the temp 5–10°F during rest.
How do you roast salmon fillet?
Roast at 20–8 min. Skin-side down on sheet pan.
How do you air fry salmon fillet?
Air Fry at 12–8 min. No flip needed.
How do you grill salmon fillet?
Grill at 5–6 min/side. Skin-side down first. Oil grates well.
How do you broil salmon fillet?
Broil at 8–10 min. Watch carefully. No flip.
How do you sauté salmon fillet?
Sauté at 3–4 min/side. Start skin-side down for crisp.
