Salmon cooks differently according to the thickness of the fish. If you have a thinner piece it will bake faster than a thicker piece. I cook my salmon to an internal temperature of 135 to 140 degrees, which takes between 12-16 minutes. Then, tent with foil when it comes out of the oven for about 3 minutes. You can use an internal thermometer and check the thickest portion of the salmon. If you like salmon on the medium side, you can pull it with an internal temp of 125 degrees.