According to the United States Department of Agriculture, the thickest part of a piece of cooked salmon should have a minimum internal temperature of 145˚F—which will be a very firm, well-done piece of fish.
Likewise, people ask, how do I know when salmon is done?
Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. After 6-8 minutes of cooking, check for doneness, by taking a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done.
Accordingly, how do you not overcook salmon? Just use a baking sheet and some tin foil! Place your salmon in the center of the sheet of foil. Sprinkle on some lemon juice, extra-virgin olive oil or butter, garlic, along with some of your favorite aromatics like dill or fennel. Then, wrap up the salmon and seal the foil packet shut.
Correspondingly, is salmon safe at 120 degrees?
When wild salmon is cooked to just 120 degrees, the muscle fibers retain more moisture. Farmed salmon contains more fat than wild salmon, so it can be cooked a few degrees longer without drying out.