Cooking salmon to the proper doneness is essential to ensure its safety and quality. Undercooked salmon may harbor harmful bacteria, while overcooked salmon can become dry and tough. There are several methods to determine if salmon is cooked through, including checking its internal temperature, observing its texture, and examining its color.
The most accurate way to determine if salmon is cooked is to insert a food thermometer into the thickest part of the fish. The internal temperature should reach 145 degrees Fahrenheit (63 degrees Celsius) to ensure that the salmon is fully cooked and safe to eat. Additionally, the flesh of the salmon should flake easily when pressed with a fork, and it should be opaque throughout, with no translucent or raw-looking areas.