1.25-Inch Salmon Fillet, Well Done: Pull Temp & Cook Time
A 1.25 inch salmon cooked well done needs about 17 min over 375 °F / 190 °C — roughly 8 minutes per side. Pull it at 137 °F / 59 °C; carryover takes it to 145 °F. Rest 3 minutes before slicing.
Step by step
- −40 minSalt and temperSalt generously and leave it out of the fridge. A 1.25 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.
- 8 minFlip onceDo not press it, do not poke it. One clean flip builds the best crust.
- 17 minPull at 137 °F / 59 °CProbe the centre from the side, not the top — you want the true core reading.
- + 3 minRest, then sliceIt climbs the last 8 °F to 145 °F off the heat. Slice against the grain.
Every method compared
Same 1.25 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 | 17 min | 137 °F | 3 min |
| Reverse Sear | 250 °F / 120 °C | 36 min | 142 °F | 3 min |
| Smoker (Low & Slow) | 225 °F / 110 °C | 1h 5m | 143 °F | 3 min |
| Sous Vide | 145 °F / 63 °C | 1h 24m | 145 °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 (1.25 inch) | Looks like |
|---|---|---|---|
| Medium Rare | 120 °F / 49 °C | 112 °F | Silky, just-set center — how restaurants serve it. |
| Medium | 130 °F / 55 °C | 122 °F | Flakes cleanly, still moist. |
| Well Done | 145 °F / 63 °C | 137 °F | Fully opaque, USDA-safe fish temp. |
Recommended Tools for Perfect Results
You cannot cook to temperature without measuring temperature. These are the two tools that change results the most.
Wireless Bluetooth Meat Thermometer
Leave-in probe with phone alerts. The single upgrade that ends dry brisket and grey steak.
on Amazon
Pink Butcher Paper (Unwaxed, 18")
Beats foil for the Texas Crutch: pushes through the stall while keeping the bark crisp.
on Amazon
Instant-Read Digital Thermometer
Two-second readings for spot checks and for probing brisket for tenderness.
on Amazon
As an Amazon Associate we earn from qualifying purchases. Prices and availability are set by Amazon and may change.
Other doneness levels at 1.25 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.
One email with the chart, plus the occasional seasonal guide. Unsubscribe in one click, no spam. Prefer not to subscribe? Download it directly.
Frequently Asked Questions
What temperature should a 1.25 inch salmon be pulled at for well done?
Pull at 137 °F / 59 °C. Carryover cooking adds about 8 °F while it rests, landing on the 145 °F / 63 °C that defines well done.
How long does it take?
About 17 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 1.25 inch thick, direct grilling is the better call — 17 min versus 36 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.