How to know when salmon is done

Salmon is considered done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.

To get a bit more technical, there are several reliable methods to check if your salmon is done cooking. First, using an instant-read thermometer is one of the most foolproof methods. Insert it into the thickest part of the fillet; once it reaches 145°F (63°C), you can be confident that your salmon is safe and perfectly cooked. Another method involves visually inspecting the fish: when salmon is cooked, its flesh will change from a translucent reddish hue to an opaque pink. The meat should also flake easily with a fork; gentle pressure should yield easily to reveal layers. If the salmon still feels rubbery or sticks to the fork, it likely needs more time. Lastly, keep in mind that residual heat can continue cooking the fish even after you remove it from the heat source, so it’s helpful to take it off just before it reaches the desired doneness.