Cooking time will depend on the fish’s thickness and the cooking method. Wild-caught salmon also has less fat than farmed salmon so it will take less time to cook. The best advice I can offer is to use a thermometer. Aim for 140-145°F and be sure to pull the salmon FAST when it reaches temperature as it will continue to cook as it rests.  The salmon should flake easily with a fork and the flesh should appear opaque.