Slow Baked Salmon, internal temp only 130

I have this slow baked salmon recipe for salmon at 250 degrees for 25-30 minutes. It doesn't get quite up to the FDA recommended temps of 145 degrees. It is opaque and flaky on the inside. It kind of hovers at 133-135 degrees after 30 minutes. Even if i pop it back in for 5-10 at 275 degrees, I can't get it up to temp. It's done enough for me, but I'm serving it to others. I leave it on the counter for 30 minutes before baking.


  • Posted by: Sarah
  • December 9, 2018
  • 1 Comment

1 Comment

Xiami L. December 12, 2018
What is your question exactly? Are you wondering about the safety of the meat, or if your guests will be okay with the texture at that temperature? Serious Eats and Bon Appetite both state that 120F is the internal temperature for med rare salmon, so you are likely around ~Med temp. I personally eat my salmon between 110F and 120F.
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