For farmed salmon: 125°F to 130°F. For wild salmon: 120°F to 125°F. For tuna? Don’t even ask. That’s a different argument for a different café visit. Trust me, you’re not ready for that conversation.
Now go forth. Buy a thermometer. Ignore the USDA. And for the love of Gordon Ramsay, stop cooking your fish until it looks like a hockey puck. Your dinner guests will finally compliment you instead of feeding it to the dog. And the dog? The dog actually wants the overcooked stuff. Don’t be a dog. Be a 125°F human.
