Internal Temperature for Salmon

Unknown

What should the internal temperature be for salmon? Thank you all

Smokin' Wolverine

Ribeye Rich, Don't know what the internal temp is but when it is a nice pink in the thickest part and can flake apart, she be done

thirdeye

Ribeye Rich,[p]135° to 140° with a few minutes rest time. I actually try to catch it before it flakes.[p]~thirdeye~

BobS

Ribeye Rich,
I guess it is all a matter of taste, but I like to pull mine at 120.

Spring Chicken

Ribeye Rich,
Thirdeye is right on with his 135° to 140° in my book. But that's for the thick part. The thin part will be a higher temperature but still quite good.[p]Anything lower than 135° doesn't feel cooked to me.[p]Spring "Wait'n For The Mini Hurricane To Roll In" Chicken
Spring Texas USA

Spaceman Spiff

135 gets my vote.[p]Spacey

AlaskanC

Alive or dead?[p]They are fairly chilly when you first pull them out of the ocean, but then they take on the temperature of where they are placed; ie ice chest, hot bottom of an aluminum boat...etc.
When it comes to cooking them, I've never checked the temp - does it really matter? Some people eat it as sushi (yuck), so I check for flakiness. When it flakes down through to the skin then it is done.[p]Unless it's farmed fish..... you may as well cook that crap in the microwave.

Unknown

Thank you all. Salmon turned out perfect.