t 10 minutes per inch under the broiler, but use a meat thermometer for the most accurate way to determine doneness. These are the temperatures to look for: There are different recommendations for wild and farm-raised salmon as their fat contents vary. The less fatty wild salmon tastes better cooked to 120 degrees and the farmed salmon best at 125 degrees. The FDA recommends cooking your salmon to 145 degrees, but I prefer pulling it out at 120-125 degrees for medium rare, depending on the type. The salmon will be moister, flakier, and more tender if not cooked to that higher temperature. Just like with beef, there will be some carryover cooking time, meaning the salmon's temperature will continue to rise as it rests after pulling out of the oven.