Raw salmon is translucent red. As it cooks the color changes to opaque pink. After cooking 8 to 10 minutes, it should be tender, juicy, and begin to flake. Use an instant-read thermometer to check for doneness. The temperature of cooked salmon is between 110°F and 140°F. For rare fish: 110°F to 125°F. For medium rare to well-done: 125°F to 140°F.