Internal Temperature of Cooked Fish

What’s the Right Internal Temperature for Cooked Fish?

When it comes to cooking fish, especially delicate fillets like salmon, nailing the internal temperature is everything. Overcooked fish is dry and lifeless, while undercooked fish can make even the most confident home cook second-guess themselves. I learned early on that precision matters. So now, when I cook fish, I always use a digital thermometer to make sure I’m getting it just right.

How to Tell When Salmon is Perfectly Cooked

Getting salmon just right comes down to temperature. It’s not about guesswork or timing alone. I rely on an instant-read thermometer to make sure my salmon is cooked to the texture and doneness I prefer. Below is a simple breakdown I use to guide my cooking, whether I’m aiming for sushi-like softness or a well-cooked fillet:

• Rare (110–115°F / 43–46°C)
• Deep orange and mostly translucent inside, with a very soft, nearly raw texture. Perfect for fans of sashimi or lightly seared preparations.
• Medium-Rare (120–125°F / 49–52°C)
• Slightly opaque in the center, still rich in color. The texture is moist, buttery, and just starting to flake.
• Medium (130–135°F / 54–57°C)
• Fully opaque throughout with a soft pink hue. It’s firm but juicy, ideal if you like structure without sacrificing tenderness.
• Well-Done (140°F+ / 60°C+)
• Completely cooked through with a pale, opaque appearance. The texture is firm and drier, suited for those who prefer thoroughly cooked fish.

I use this temperature range not just for salmon but also for trout, Arctic char, and similar types of fish. Having this quick reference makes it easy to cook confidently every time.

Tips for Cooking Fish Perfectly Every Time

I always bring fish to room temperature before cooking. This helps it cook more evenly and prevents the dreaded overdone edges with a raw center. I also pat the fish dry with a paper towel before seasoning, which helps achieve that satisfying sear in the pan or on the grill.
A good thermometer is a must. I use a quick-read digital version and insert it into the thickest part of the fillet. With thinner fish like tilapia or sole, you’ll want to check more frequently because it cooks fast.

Just like meat, fish continues to cook from residual heat after you remove it from the pan or oven. I pull mine a few degrees early, especially with salmon, to keep it moist and flavorful. Tent it loosely with foil and let it rest for about 3 to 5 minutes.

Beyond Salmon: Using This Guide for Other Fish

While I often cook salmon at home, I’ve found that knowing the ideal internal temperatures for other types of fish is just as important. Different species vary in texture, fat content, and flavor, and getting the temperature right makes all the difference. Here’s how I approach some of my favorite options:

• Atlantic or Pacific Cod
• Cook to: 145°F (63°C)
• Tip: I love pan-searing cod and topping it with a lemon, butter, and caper sauce. The Pacific variety is a bit smaller but still holds up well to bolder flavors.
• Black Tiger Shrimp
• Cook to: 120°F (49°C)
• Tip: After marinating overnight, I grill or sauté them quickly. I always save the shells for making a deeply flavorful stock.
• Branzino (European Sea Bass)
• Cook to: 125°F (52°C) for tender or 135°F (57°C) for a firmer texture
• Tip: I score the skin, rub it with olive oil, salt, and fresh herbs, then roast at 400°F. It comes out crisp and aromatic.
• Halibut
• Cook to: 145°F (63°C)
• Tip: Halibut steaks are perfect for roasting or grilling. I like serving it with a simple salsa verde or a tomato-caper relish.
• Hiramasa / Yellowtail / Kanpachi
• Cook to: 125–145°F (52–63°C)
• Tip: These rich, oily fish shine with gentler heat. Hiramasa is especially good grilled or in ceviche to highlight its buttery texture.
• Lobster
• Cook to: 140°F (60°C)
• Tip: I like steaming lobster, but for something more luxurious, I poach the tails slowly in butter. The texture is silky and rich.
• Pacific White Shrimp
• Cook to: 140°F (60°C)
• Tip: These are perfect in pasta dishes. Just be careful not to overcook as they cook fast.
• Peruvian Scallops (on the Half Shell or Meat Only)
• Cook to: 125°F (52°C) for medium-rare, 130°F (54°C) for medium
• Tip: Scallops can go rubbery fast, so I sear them for just 15–30 seconds per side in a hot cast-iron pan.

These guidelines have completely changed the way I cook seafood. Once I started paying attention to internal temperature, my dishes became more consistent, flavorful, and tender. And my dinner guests definitely noticed.

Storing and Reheating Leftover Fish

Leftover fish should be cooled quickly and stored in an airtight container in the fridge. I aim to eat it within two days for the best quality. When reheating, I do it gently in a covered skillet over low heat or even steam it for a minute or two. Microwaving is my last resort since it can dry fish out fast.

Can You Refreeze Cooked Fish?

I’ve had people ask me whether it’s okay to refreeze fish after it’s been cooked, and the answer is yes, but with some important conditions. If the fish was cooked properly and cooled quickly, you can refreeze it safely. Just keep in mind that every freeze-thaw cycle breaks down the fish’s structure a little more, which can lead to a drier texture and a loss of flavor. I always recommend storing leftovers in an airtight container and freezing them as soon as they’ve cooled. And if you want the best eating experience, try to enjoy your cooked fish within a day or two rather than refreezing. When it comes to seafood, freshness is everything.

Keep Exploring the Flavors of the Sea

If you’re excited to keep cooking, don’t miss our easy baked salmon recipe, it’s simple, flavorful, and always a crowd-pleaser. Not sure what to serve with it? Head over to our “what to serve with salmon” collection for fresh, satisfying sides that complete the meal. And for even more tips, inspiration, and behind-the-scenes kitchen fun, be sure to follow us on social media. Let’s keep cooking together!