The FDA advises salmon should be cooked to an internal temperature of 145ºF., HOWEVER, if you cook your salmon to this temperature it will be overdone because the temperature will continue to rise even after the salmon is removed from the heat. Instead, America’s Test Kitchen suggests cooking farm-raised salmon to about 125ºF and wild-caught to 120ºF to avoid dry, overcooked salmon. We follow this recommendation and the results are always perfect after a 5-minute rest.