1.5-Inch Salmon Fillet, Medium: Pull Temp & Cook Time
A 1.5 inch salmon cooked medium needs about 17 min over 375 °F / 190 °C — roughly 9 minutes per side. Pull it at 121 °F / 50 °C; carryover takes it to 130 °F. Rest 3 minutes before slicing.
Step by step
- −40 minSalt and temperSalt generously and leave it out of the fridge. A 1.5 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.
- 9 minFlip onceDo not press it, do not poke it. One clean flip builds the best crust.
- 17 minPull at 121 °F / 50 °CProbe the centre from the side, not the top — you want the true core reading.
- + 3 minRest, then sliceIt climbs the last 9 °F to 130 °F off the heat. Slice against the grain.
Every method compared
Same 1.5 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 | 121 °F | 3 min |
| Reverse Sear | 250 °F / 120 °C | 37 min | 126 °F | 3 min |
| Smoker (Low & Slow) | 225 °F / 110 °C | 1h 5m | 127 °F | 3 min |
| Sous Vide | 130 °F / 55 °C | 1h 46m | 130 °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 (1.5 inch) | Looks like |
|---|---|---|---|
| Medium Rare | 120 °F / 49 °C | 111 °F | Silky, just-set center — how restaurants serve it. |
| Medium | 130 °F / 55 °C | 121 °F | Flakes cleanly, still moist. |
| Well Done | 145 °F / 63 °C | 136 °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
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Pink Butcher Paper (Unwaxed, 18")
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Instant-Read Digital Thermometer
Two-second readings for spot checks and for probing brisket for tenderness.
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Other doneness levels at 1.5 inch
Other sizes
Frequently Asked Questions
What temperature should a 1.5 inch salmon be pulled at for medium?
Pull at 121 °F / 50 °C. Carryover cooking adds about 9 °F while it rests, landing on the 130 °F / 55 °C that defines medium.
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 1.5 inch thick, reverse sear wins. Direct heat (17 min) burns the crust long before the centre is ready and leaves a thick grey band. Reverse sear takes 37 min but gives edge-to-edge medium.
How long should it rest?
3 minutes for this thickness. Tent loosely with foil — sealing it tight steams the crust you just built.