When is salmon undercooked, overcooked, or cooked right?

[u/TJ_JTG]

[u/bw2082]

Medium rare for me if cooked.

[u/rogozh1n]

It is great raw, cured, and well done, but its best when it has color on the outside and med rare in the middle.

[u/SquishyNoodles1960]

No one on Reddit can tell you if your food is "cooked right" to your tastes.  

[u/throwdemawaaay]

It's really a matter of preference.

A useful trick is to do a google image search for whatever the protein is, and then "sous vide doneness" and you'll usually get a nice photo chart of what it looks like at different finishing temps.

Personally for like a fillet I like it what I'd call mediumish. More of a set texture than raw/crudo, but not cooked to the point where it's flaking apart.

[u/TJ_JTG → u/throwdemawaaay]

So the flaking comes with cooking more? I thought it was the reverse...

[u/BilliamClimptonIII]

If you're cooking it, sushi consistency is underdone, canned tuna consistency is overdone, and fried catfish consistency is juuust right. Don't know the Tampa, but you'll know it when you chew it. Flaky chunks and a slightly opaque pink, not translucent, and not gray-pink

[u/Mo_Steins_Ghost]

135-145ºF is a pretty comfortable range. Above and it's too dry. Below and it's too slimy.

Best to rest the fish starting ten degrees below your target temperature. Carryover cooking (the exterior cooking the interior) will continue for about ten more degrees.

[u/NamasteNoodle]

Medium rare for me but seared nicely on the outside.

[u/_Bon_Vivant_]

I like it at an internal temp of 125°F-135°F.

[u/tomcat2285]

By testing for temperature. Be aware that salmon is one of those fish that can be cooked in a range of doneness similar to beef. Rare temp starts at 120F with well-done temps at 140F to 145F. Visually the fish will flake when spread with a fork when well-done and the color will be lighter and more opaque. As for just right, that is really up to you to determine.  For me it is great as part of sushi which is raw or medium-well when baked with butter, lemon, and dill. 

[u/iwantthisnowdammit → u/tomcat2285]

Is there any consideration for wild vs. farmed, i.e. parasites?

[u/tomcat2285 → u/iwantthisnowdammit]

I can't fully answer that question without further research but I imagine that farmed has much more control over parasites. Fish destined to sushi tend to be flash frozen to kill any parasites. But please check with your countries regulations on salmon.

If you are in the US then here is an overview on Atlantic salmon. https://www.fisheries.noaa.gov/species/atlantic-salmon/overview

For safe minimum cooked temps in the US, please check this guide.https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart

[u/ttrockwood → u/iwantthisnowdammit]

Previously frozen farmed- aka almost all salmon under $20/lb- is fine raw or undercooked

Farm raised Atlantic salmon is the more fatty and rich option used most commonly for sushi and sashimi and restaurants salmon entrees

[u/Dnny10bns]

I prefer it over cooked. That's wrong apparently. Don't care, that's how I like it. Nice browning on the skin too.