125°F for medium. 130°F if you like it flakier.

The USDA says 145°F, but ignore that if you want good salmon. 125°F is the sweet spot for tender, moist fish that flakes but still looks a bit translucent in the center. Pull it off the grill at 120–125°F—carryover cooking will push it up a few degrees while it rests.

If you’re squeamish about “undercooked,” go to 130°F. Much past that and you’re eating dry, chalky salmon that tastes like a mistake. A cheap instant-read thermometer costs $15 and fixes this forever.

Your future self will thank you for not treating salmon like chicken.