Final answer:
Salmon steak should be cooked to a minimum internal temperature of 145°F to ensure safety and prevent foodborne illness, with a thermometer being the best tool for measurement.
Step-by-step explanation:
At what minimum temperature you should cook Salmon Steak? To ensure food safety and prevent foodborne illness, it is important to cook salmon steak to the right internal temperature. According to food safety guidelines, including those indicated in Figure 24.16, foods like salmon should be cooked to an internal temperature of 145°F (approximately 63°C). Using a thermometer, as suggested in Figure 4.7.7, is the most effective way to verify that the salmon steak reaches this minimum temperature.
Good weather for salmon fishing is enjoyable, but when it comes to cooking the fish, the focus should be on safety and proper heat application. Salmon should be stored below 40°F to inhibit bacterial growth, and cooked at temperatures above 145°F to kill any present bacteria. Higher cooking temperatures may be used according to personal preference, but 145°F is the recommended minimum.