{"id":5325,"date":"1970-01-01T00:00:00","date_gmt":"1970-01-01T00:00:00","guid":{"rendered":"https:\/\/chef.shangeryou.com\/our-recommended-temperatures-for-salmon\/"},"modified":"2026-06-09T09:48:01","modified_gmt":"2026-06-09T09:48:01","slug":"our-recommended-temperatures-for-salmon","status":"publish","type":"post","link":"https:\/\/chef.shangeryou.com\/fr\/our-recommended-temperatures-for-salmon\/","title":{"rendered":"Our Recommended Temperatures for Salmon"},"content":{"rendered":"Salmon is one of the most popular fish consumed today. People eat it in sushi, poached, canned, grilled, pan-seared, en papillote, steamed, smoked, and in fish stews. Salmon is caught in the wild and it is also farm raised. Because of its popularity, it is important to look at how to cook perfect salmon every time and understand when it comes to salmon, it is about temperature and not time.\n\nYour first question is what is the perfect temperature for salmon? The answer is it depends on how you are cooking it. So, we will look at the different temperature ranges, and discuss carry-over cooking, pull temperature, and serving temperature.\n\n\n\nThe FDA Food Guide says salmon should be cooked to 145\u2070F. You will find if you cook it to this temperature the salmon will be dry, flaky, and flavorless. This is where using your ChefsTemp Final Touch X10<\/a> is going to be your best tool. If we want a final temperature of 145\u2070F we need to pull the salmon at 135\u2070F and let it sit for 10 minutes to rise to our final temperature. This is a combination of pull temperature, and carry-over cooking. The salmon will continue to cook for several minutes after you pull it and will reach your target temperature in about 10 minutes.\n\nNow with the understanding of these cooking terms, it is time to look at temperature doneness.\n\n\n\nGrilled Salmon: pull it from your grill between 115\u2070F-120\u2070F. this will give you perfect medium rare salmon.\nPoached Salmon: pull the salmon at 135\u2070F and let it rest for 10 minutes.\nSmoked Salmon: pull the salmon from your smoker at 140\u2070F.\nSalmon en Papillote: this is salmon cooked inside of a parchment paper envelope with aromatic vegetables, pull at 140\u2070F.\nSushi: 95\u2070F drizzled with lime juice.\nPan-Seared Salmon: Pan seared salmon should be cooked the same as Grilled Salmon, you want it medium rare.\n\n\n\nWith salmon, one of the things we must keep in mind is it cooks fast. A minute can make a huge difference, so keep your ChefsTemp Final Touch X10 close, and monitor those temperatures and pull it as soon as it reaches the target pull temperature.\n\nNow that we have discussed what to do, and what temperatures to use, how do we prepare salmon for cooking?\n\nDepending on what method of preparation will determine what you do, but the basics are, season with salt and pepper, if you are poaching it, add lemon slices and whole peppercorns along with celery and onion to the poaching liquid. Grilling and Pan-Searing, season it simply with salt and pepper. Smoked Salmon, season it with any number of things you want.\n\n\n\nIn all the preparations, dill tends to be a favorite herb to add to salmon, but you can use so many other things with salmon. Orange sauce, Blood Orange Sauce, Blackberry Sauce, lemon, and caper sauce, Beurre Blanc, Beurre Rouge, those are white wine and red wine butter sauces respectively, Bearnaise sauce, that is hollandaise flavored with tarragon, and the list goes on. What you are looking for is fruity, or acidic sauces that will mellow the strong flavor that salmon can develop and create a pleasing taste for the palette.\n\n\n\nGrilled Teriyaki Glazed Salmon<\/u>\n\nItems needed:\n