It’s not uncommon for people to enjoy salmon that is a little rare in the center, but consumption of any undercooked protein will always carry certain health risks. It’s important for home cooks to understand these risks in order to make informed decisions about how they prepare and enjoy their
While good food safety practices can help to reduce the risk of foodborne illness in salmon that is undercooked, If you’re pregnant or need to consume a low-microbial diet for any other reason, you should never eat underdone salmon. Anytime you eat salmon that is not fully cooked — a similar rule applies to meat, poultry, eggs, and shellfish as well — it opens you up to the risk of contracting a food-borne illness. Eating salmon that is fully cooked is the best way to reduce your risk of food-borne illness.
Can You Eat Undercooked Salmon?
It is never completely safe to eat undercooked salmon. That’s because foodborne illnesses are much more likely to be passed on through salmon that has not been cooked thoroughly to a recommended internal temperature of 145 degrees F.
Bacteria that cause foodborne illness tend to thrive in undercooked temperatures: between 40 degrees F to 140 degrees F. The best way to reduce the risk of foodborne illness is to stick to eating fully cooked salmon.
Is Salmon Better Medium or Well-Done?
When cooking salmon through to 145 degrees F — especially lean, wild salmon — the fish can become tough and dry.
In contrast, wild salmon cooked to a medium-rare doneness (an internal temperature of 120 to 125 degrees F) is flaky and moist. While anything cooked below 145 degrees F is considered underdone in terms of food safety, those in good health may choose to cook salmon to their desired doneness for optimal flavor and texture.
No matter the reason, if you prefer to enjoy salmon cooked to 145 degrees F, some simple fixes may help the fillet stay moist. Keep in mind that wild salmon cook faster than its farmed counterparts, so it’s important to be able to tell when your salmon is done cooking.
Note: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
Who Shouldn’t Eat Undercooked Salmon?
If you’re pregnant or need to consume a low-microbial diet for any other reason, you should never eat undercooked salmon. Anytime you eat salmon that is not fully cooked — a similar rule applies to meat, poultry, eggs, and shellfish as well — it opens you up to the risk of contracting a food-borne illness. Eating salmon that is fully cooked is the best way to reduce your risk of food-borne illness.
What Happens If You Eat Undercooked Salmon?
There is a risk of getting sick if you happen to eat undercooked salmon. Foodborne illnesses that can be found in undercooked seafood can lead to fever, nausea, vomiting, diarrhea, dehydration, and in more extreme cases, blood infections. These symptoms — what we know more commonly as “food poisoning” — can make an appearance as soon as six hours after eating salmon that has been contaminated with harmful bacteria.
How to Tell When Salmon Is Undercooked
The best way to tell if salmon is undercooked is to use an instant-read thermometer. An accurate reading with a thermometer can help you ensure that your salmon is cooked to a safe temperature. Always be sure to place your thermometer through the middle of the salmon to get an accurate temperature.
Other Ways to Know When Salmon Is Undercooked
Watch for albumin: When watching your salmon cook, you can tell it’s almost done cooking when white stuff called albumin starts to collect on top of the salmon. This is completely normal, and a natural indicator that your salmon is nearly ready to eat.
Use your eyes: When salmon is undercooked, it will have a dark pink and translucent appearance on the inside. Cooked thoroughly, salmon will be opaque throughout the fillet.
Try a fork: A tried-and-true way of testing undercooked salmon is by taking a fork to the fillet and flaking off a bite. If it flakes off easily, your salmon is done cooking. If the salmon is difficult to break off or looks translucent in the middle, your salmon needs more time cooking. If it appears dry and tough, your salmon is overcooked.
Avoiding Eating Undercooked Salmon
While it may be tempting to eat slightly undercooked salmon, it is important to understand the health risks associated with it. You can avoid eating undercooked salmon by cooking it all the way through to 145 degrees F.
The source of your salmon also matters. The freshest, highest quality fish is flash-frozen promptly after harvest to preserve peak freshness and maintain the best taste and texture. Learning about proper salmon thawing and seafood handling can also help in reducing your risk when cooking and eating seafood at home.
FAQs
It is never completely safe to eat undercooked salmon. That's because foodborne illnesses are much more likely to be passed on through salmon that has not been cooked thoroughly to a recommended internal temperature of 145 degrees F.
Can wild Alaskan salmon be eaten raw? ›
Yes, salmon is a food that you can eat raw. However, it's not safe for everyone, and there are some risks to consider first. Raw salmon may contain bacteria, parasites and other types of pathogens or germs. The Food and Drug Administration (FDA) has listed salmon as a known source of parasites.
Is it okay to eat slightly undercooked salmon? ›
Eating raw or undercooked salmon can put you at risk of contracting foodborne illnesses, such as salmonellosis, norovirus, and Vibrio infections. Salmonella is a type of bacteria that can be found in raw or undercooked salmon, and it can cause symptoms such as diarrhea, fever, and abdominal cramps.
Is wild caught Alaskan salmon safe to eat? ›
People who are concerned about the mercury levels in fish can reduce their exposure by eating fish lower in mercury, such as any type of wild Alaska salmon. Everyone can eat as much wild Alaska salmon as they would like.
Can you eat wild salmon medium rare? ›
“Cooked salmon is best enjoyed medium-rare,” he says. Cooking salmon to medium-rare provides the optimal moist, tender and buttery texture without drying out the muscle fibers. Medium-rare for fish is 125°F, less when compared to meat like beef, pork or lamb, which is typically 135°F for medium-rare.
How do you know when wild Alaskan salmon is cooked? ›
Internal temperature: Use an instant-read meat thermometer; the salmon should register 145°F (63°C) at its thickest part. Flakiness: When gently pressed with a fork, the fish should easily flake apart. Avoid overcooking, as it can dry out the salmon. Cook with the skin side down for best results.
Does wild caught Alaskan salmon have parasites? ›
As noted by CBC, “Data cited by the B.C. Centre for Disease Control suggests 75 per cent of wild Pacific salmon are infected with [anisakid nematodes],” a common parasite.
Is it okay if salmon is a little pink in the middle? ›
Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. After 6-8 minutes of cooking, check for doneness, by taking a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done. It should not however, look raw.
Can I eat slightly bad salmon? ›
If it's past the date, toss it. Smell: Fresh salmon should have a neutral or mild smell. If the salmon smells fishy, sour or ammonia-like, then it's gone bad.
How to know if salmon is safe to eat raw? ›
It's not a good idea to eat raw, wild-caught salmon unless you know it's been flash-frozen first. Farm-raised salmon, especially fish that have been flash frozen, are your best bet for eating raw sushi that you bought at the grocery store.
Fish farming is banned in Alaska, so all appropriately labeled Alaskan Salmon (including Sockeye, Coho, and King) is wild-caught salmon. Sockeye Salmon, one of my favorite salmon species, is always wild-caught.
How healthy is wild Alaska salmon? ›
Wild salmon, especially sockeye, contains a lot of vitamin D, a nutrient that helps against sun damage. It also contains anti-inflammatory antioxidants that help stimulate collagen production and selenium, an essential mineral that may help protect against skin cancer.
Why is wild Alaskan salmon so red? ›
The flesh of salmon in the wild can be vibrant red, pale pink, or even white. The red hues are the result of diets rich in shrimp, krill, and other species that contain high levels of astaxanthin. A wild-caught salmon with white flesh is genetically unable to process the astaxanthin, so their flesh remains pale.
Is it okay if salmon is a little undercooked? ›
While it's generally safe to consume undercooked Salmon, there's a small risk of contracting foodborne illnesses. The primary concern is parasites. Like many other types of fish, Salmon can harbor tiny roundworms called Anisakis. These parasites can cause a condition known as anisakiasis if ingested.
What does wild caught salmon look like when cooked? ›
What does cooked salmon look like? Cooked salmon should be opaque and have a light pink or coral color, depending on the type of salmon.
How to tell if fish is undercooked? ›
The Butter Knife Test
Insert a butter knife at a 45-degree angle into the thickest part of the fish and hold it there for three full seconds. Then, remove the knife and quickly place the knife tip to your bottom lip. If the knife feels warm, the fish should be done. If it's still cool, you need to cook a bit longer.
Is Wild Alaskan Company sashimi grade? ›
Like all of our seafood, our ahi tuna is 100% wild caught and certified sustainable, caught in the South Pacific, and sashimi-grade... that's right... you can eat it raw!
Is Costco wild salmon safe to eat raw? ›
Risks To Be Aware Of When Using Costco Salmon For Sushi
While cooking the salmon will kill off these microscopic parasites, you run the risk of infection when consuming seafood raw. Severe infection is rare, but it's important to know that the possibility exists.