Salmon Fillet Temperature Chart & Cook Time Calculator
Salmon goes from silky to chalky in about 10 °F. It is the cut where pulling early matters most.
Pull temperature by thickness and doneness
| Thickness | Medium Rare | Medium | Well Done |
|---|---|---|---|
| 0.75 inch | 115 °F | 125 °F | 140 °F |
| 1 inch | 114 °F | 124 °F | 139 °F |
| 1.25 inch | 112 °F | 122 °F | 137 °F |
| 1.5 inch | 111 °F | 121 °F | 136 °F |
Every cell is the pull temperature — the point where you take it off the heat so carryover lands it on target. Tap a number for the full guide.
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Frequently Asked Questions
What internal temperature should salmon be?
130 °F / 55 °C final. Pull it earlier — around 124 °F for the sizes in the chart above — because carryover cooking keeps the temperature climbing after it leaves the heat.
What pit temperature should I use?
375 °F / 190 °C for direct grilling. Other methods and their temperatures are compared on each size page.
How long should salmon rest?
3 minutes for a typical salmon. Tent loosely with foil so the crust stays crisp.