Salmon & Fish Cooking Calculator
Salmon, white fish fillets, and tuna steaks — from silky rare to fully flaked.
Build Your Cook
Range for this cut: 0.5" – 1.5"
Salmon Fillet
1" thick · Medium Rare
Instructions
- 1Oil the grates well and preheat to medium-high.
- 2Grill skin-side down first and flip only once, using a thin spatula.
onlyrecipes.appSalmon Fillet · Grill
Pull temperature and total time (cook + rest) for every doneness across a range of thicknesses.
| Doneness | 0.5" | 0.75" | 1" | 1.25" | 1.5" |
|---|---|---|---|---|---|
| Rare (Sushi-Grade Sear) | 105°F pull 6 min total | 105°F pull 7 min total | 105°F pull 9 min total | 105°F pull 10 min total | 105°F pull 11 min total |
| Medium Rare | 115°F pull 6 min total | 115°F pull 8 min total | 115°F pull 10 min total | 115°F pull 12 min total | 115°F pull 13 min total |
| Medium | 125°F pull 7 min total | 125°F pull 9 min total | 125°F pull 11 min total | 125°F pull 13 min total | 125°F pull 15 min total |
| Well Done | 140°F pull 8 min total | 140°F pull 11 min total | 140°F pull 13 min total | 140°F pull 16 min total | 140°F pull 19 min total |
onlyrecipes.appHow the Salmon & Fish Cooking Calculator Works
This calculator combines your cut, thickness, cooking method, and target doneness into a pull temperature and cook time based on standard heat-transfer rates for each method. Because every grill, oven, and stovetop runs a little differently, treat the time as a strong estimate and the pull temperature as the real finish line — always confirm with an instant-read thermometer in the thickest part of the meat.
Why Pull Temperature Matters More Than the Clock
Carryover cooking means the internal temperature keeps climbing for several minutes after the meat leaves the heat, as residual heat in the exterior continues moving inward. Pulling at the lower temperature shown above and resting for the time listed gets you to the true target temperature without overshooting into an overcooked result.