In this video from the America’s Text Kitchen YouTube channel, Chef Dan Souza explains how important internal temperature is when it comes to cooking meat – even fish. Overcooked salmon can quickly go from tender and moist to chalky and dry if you’re not careful.
The internal temperature usually recommended for fish is around 52 degrees Celsius, but farmed Atlantic salmon are actually a lot different than wild-caught salmon. Wild salmon has firmer flesh than farmed salmon, and wild varieties also contain a lot less fat than farmed salmon. Because of those differences, wild salmon is best cooked to a lower temp of 48 degrees Celsius. Check out the video for a deeper explanation.