To guarantee any harmful bacteria is killed and to prevent foodborne illness, the USDA recommends cooking fish to an internal temperature of 145°F. But generally salmon has a better, more moist texture if cooked to around 120°F. Besides, salmon can be consumed raw - think sushi - so it’s safe to eat salmon that’s cooked slightly rare. However, if you prefer salmon cooked this way, make sure you buy the best quality, freshest salmon you possibly can. Keep it well refrigerated until you plan to grill it.