0.75-Inch Salmon Fillet, Medium Rare: Pull Temp & Cook Time
A 0.75 inch salmon cooked medium rare needs about 7 min over 375 °F / 190 °C — roughly 4 minutes per side. Pull it at 115 °F / 46 °C; carryover takes it to 120 °F. Rest 3 minutes before slicing.
Step by step
- −40 minSalt and temperSalt generously and leave it out of the fridge. A 0.75 inch cut cooks far more evenly when it is not fridge-cold in the middle.
- 0:00On the grate at 375 °FGrill should be hot enough that you cannot hold a hand over it for more than 2 seconds.
- 4 minFlip onceDo not press it, do not poke it. One clean flip builds the best crust.
- 7 minPull at 115 °F / 46 °CProbe the centre from the side, not the top — you want the true core reading.
- + 3 minRest, then sliceIt climbs the last 5 °F to 120 °F off the heat. Slice against the grain.
Every method compared
Same 0.75 inch salmon, same doneness — only the heat changes. Salmon goes from silky to chalky in about 10 °F. It is the cut where pulling early matters most.
| Method | Pit temp | Cook time | Pull at | Rest |
|---|---|---|---|---|
| Direct Grilling | 375 °F / 190 °C | 7 min | 115 °F | 3 min |
| Reverse Sear | 250 °F / 120 °C | 16 min | 118 °F | 3 min |
| Smoker (Low & Slow) | 225 °F / 110 °C | 27 min | 118 °F | 3 min |
| Sous Vide | 120 °F / 49 °C | 45 min | 120 °F | 0 min |
Pull temps differ per method on purpose: a 450 °F grill drives far more residual heat into the meat than a 225 °F pit, so the same final temperature needs a different pull point.
Salmon Fillet temperature chart
| Doneness | Final temp | Pull at (0.75 inch) | Looks like |
|---|---|---|---|
| Medium Rare | 120 °F / 49 °C | 115 °F | Silky, just-set center — how restaurants serve it. |
| Medium | 130 °F / 55 °C | 125 °F | Flakes cleanly, still moist. |
| Well Done | 145 °F / 63 °C | 140 °F | Fully opaque, USDA-safe fish temp. |
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Other doneness levels at 0.75 inch
Other sizes
Download the printable temperature chart
Every temperature on this site on one page — beef, pork, poultry, seafood and low & slow, plus the carryover rule. Print it and tape it inside your grill lid.
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Frequently Asked Questions
What temperature should a 0.75 inch salmon be pulled at for medium rare?
Pull at 115 °F / 46 °C. Carryover cooking adds about 5 °F while it rests, landing on the 120 °F / 49 °C that defines medium rare.
How long does it take?
About 7 minutes using direct grilling at 375 °F. Times assume the meat starts fridge-cold and the lid stays closed.
Direct grilling or reverse sear at this thickness?
At 0.75 inch thick, direct grilling is the better call — 7 min versus 16 min, with a great crust and only a thin grey band. Reverse sear starts paying off above about 1.5 inches.
How long should it rest?
3 minutes for this thickness. Tent loosely with foil — sealing it tight steams the crust you just built.