What is the recommended cooking temperature for salmon according to Chef?

The recommended cooking temperature for salmon, particularly when aiming for a desirable balance of flavor, moisture, and texture, typically falls within the medium range. Cooking salmon to medium allows the fish to reach an internal temperature of around 130 to 135 degrees Fahrenheit (54 to 57 degrees Celsius). At this temperature, the fish retains its moistness while still being cooked through, leading to a tender and flaky result that enhances the natural flavors of the salmon.

When salmon is cooked to medium, it is firm yet slightly translucent in the center. This level of doneness helps preserve the healthy fats in the fish, which contribute to its rich flavor and beneficial omega-3 fatty acids. Many chefs and culinary experts advocate for this approach to ensure that the salmon is not overcooked, which can result in a dry and less palatable dish.

In contrast, cooking salmon to a rare or well-done level may not provide the best texture and flavor experience. Rare salmon might be undercooked, while well-done salmon can become dry and lose its delicate taste. Medium rare will also be too soft for some people's taste preferences, as it may not meet the texture expectations commonly associated with cooked fish. Thus, medium represents a popular compromise that is both safe