You cut into your salmon and notice something unexpected: the center is still soft, pink, or almost raw. Is that normal, or does it mean the salmon needs more time to cook?
It is not always easy to tell when salmon is fully cooked just by looking at it. The outside can look ready while the center still needs more cooking. This is why many people have questions about what undercooked salmon looks like and whether it is safe to eat.
In this guide, we’ll explain how to spot undercooked salmon, what to do if your salmon needs more cooking, and what to know if you already ate it. We’ll also cover the safe internal temperature for salmon and simple ways to cook it safely.
Can You Eat Undercooked Salmon?
Undercooked salmon is not considered safe to eat because raw or partly cooked fish can contain harmful bacteria or parasites. Eating undercooked salmon can increase the risk of foodborne illness, especially when the fish has not reached a safe cooking temperature.
Salmon is safest when the thickest part reaches 145°F (63°C), which is the cooking temperature recommended by the FDA.
Raw fish can carry germs that you cannot see, smell, or taste. If salmon is not cooked enough, some of these germs may survive and cause food poisoning. Bacteria can also multiply quickly when seafood is kept in the “danger zone,” between 40°F and 140°F (4°C and 60°C).
Related: Can You Eat Raw Salmon?
What Does Undercooked Salmon Look Like?
When comparing cooked vs undercooked salmon, cooked salmon is opaque and flaky, while undercooked salmon may look glossy, translucent, and darker in the center.
How to Tell If Salmon is Undercooked
Cut into the thickest part of the salmon and gently press the center with a fork. An undercooked fillet may have a shiny, almost see-through center and feel very soft, while cooked salmon should break apart into soft flakes.
For example, you might take a salmon fillet out of the oven and notice that the edges look opaque and flaky, but the middle is still glossy and darker pink. If the center also feels soft and almost raw when you press it with a fork, the salmon may need more time to cook.
One important thing to remember is that color alone cannot tell you whether salmon is safe to eat. Salmon can remain pink even after it is fully cooked.
The most reliable way to check is to place a food thermometer in the thickest part of the fillet and make sure it reaches 145°F (63°C). If the salmon has not reached that temperature, return it to the heat and check it again before eating.
What to Do If Your Salmon is Undercooked?
If your salmon is not fully cooked, there is no need to throw it away. Simply place it back on the heat and continue cooking. The method you use can stay the same, whether you are baking, pan-frying, grilling, or using an air fryer.
Give it a few more minutes, then check it again. Thicker pieces may need extra cooking time, while thinner fillets can cook more quickly. If the outside is already browning too much, lower the heat so the inside can finish cooking without burning the surface.
Before serving, use a food thermometer to make the final check. Salmon should reach an internal temperature of 145°F (63°C) for safe consumption.
What Happens If You Eat Undercooked Salmon?
Eating undercooked salmon does not always make you sick. The risk of eating undercooked salmon depends on how the fish was sourced, handled, stored, and prepared.
Proper freezing can reduce the risk of some parasites, but it does not remove every food safety risk. Cooking salmon to a safe temperature is still the best way to reduce the chance of illness.
If the salmon was contaminated, possible symptoms may include:
- Nausea
- Vomiting
- Diarrhea
- Stomach cramps or pain
- Fever
Symptoms may appear within hours or may take several days, depending on the cause. If you develop severe or ongoing symptoms after eating undercooked salmon, contact a healthcare professional.
What Should I Do If I Ate Undercooked Salmon?
If you ate undercooked salmon, there is no need to assume that you will become sick. Continue with your normal routine and watch for any changes in how you feel. Staying hydrated is especially important if you develop diarrhea or vomiting.
If symptoms appear, note what you are experiencing and when they began. This can give your doctor useful information if you need to be evaluated.
Note that certain symptoms can signal a more serious problem. Get medical attention right away if you:
- Notice blood in your stool
- Have diarrhea that continues for more than 3 days
- Develop a fever above 102°F (39°C)
- Keep vomiting and cannot drink enough fluids
- Feel unusually dizzy, have a very dry mouth, or are barely urinating
Pregnancy is a reason to be more cautious about possible foodborne infections. If you are pregnant and develop a fever along with flu-like symptoms after eating undercooked salmon, contact your doctor for advice.
What Temperature is Salmon Full Cooked?
Salmon is fully cooked when the inside reaches 145°F (63°C). This is the safe internal temperature recommended by the FDA for finfish. Reaching this temperature helps destroy harmful bacteria that may be present in the fish.
The best way to check is with a food thermometer. Insert it into the thickest part of the salmon and wait for the temperature to reach 145°F.
Looking at the color or texture can give you clues, but these signs are not as reliable as checking the internal temperature.
Salmon may still have some pink color when it is fully cooked, so you do not need to wait for the flesh to turn completely white. The temperature is what matters most when checking for doneness.
Related: Salmon Internal Temp for Different Cooking Methods
How to Avoid Undercooked Salmon
Start with good-quality salmon from a trusted source, such as flash-frozen salmon from a reputable seafood supplier.
Keep it cold from the time you buy it until you are ready to cook it, and follow safe storage and handling practices. If you are using frozen salmon, thaw it safely in the refrigerator rather than leaving it at room temperature.
Give the salmon enough time to cook based on its size and thickness. Thicker fillets usually need more time than thin pieces, so avoid relying only on cooking time or appearance. Keep the heat steady and check the fish as it cooks.
Most importantly, use a food thermometer to check that the salmon reaches 145°F (63°C). This is the most reliable way to know that the fish has reached a safe internal temperature, and a better safety check than color alone.
