Now we’re asking the real questions. Safety is one thing. Taste? That’s a whole other animal.
Let’s be honest. Medium well salmon can be a tragedy. It’s dry. It’s flaky in a bad way. It tastes like a regret you can’t return.
Why? Because salmon is fatty. That fat melts at lower temps. When you push it to medium well, you’re squeezing out all that lovely, buttery goodness.
You end up with a piece of fish that cries when you chew it. And not in a good way.
The Perfect Sweet Spot
Most chefs will tell you: medium rare is the goldilocks zone. That’s about 125°F (52°C). It’s warm, tender, and still a little glossy in the middle.
But if you’re a texture freak—or pregnant, or immunocompromised—medium well is your friend. It’s like a safety blanket. A dry, slightly mealy safety blanket.
You can make it work, though. Here’s a pro tip: brine it. Soak the fillet in salt water for 10 minutes before cooking. It retains moisture like a camel in a desert.
Also, don’t overcook it. Use a thermometer. Your instinct is a liar.
What About the Color?
If your salmon is farmed, it’s probably a pale pink. Wild salmon is deeper, almost orange-red. Medium well cooking will turn both to a uniform, sad beige.
Salmon Doneness: Medium-Rare Vs Well-Done Guide - Know Sea Food
That’s fine. Color doesn’t equal safety. Cooked is cooked.
But if you see gray bits? That’s overcooked fat. You’ve gone too far, my friend. Back away from the stove.
