Cook the Salmon until it is just firm and the meat flakes easily when poked with a fork. The USDA recommends 145 degrees internal temperature, but I like it medium (135 to 140 degrees Fahrenheit). Use your fork or a knife to check the flakiness, but it's always a good idea to use an instant-read thermometer. Regardless of how you like your Salmon cooked, take it out of the oven or off the grill about 5 degrees Fahrenheit below your target. Carryover heat will continue to cook the fish while it rests. Here are the different levels of doneness using internal temperature: Rare: Less than 120 degrees F. Medium-Rare: 125 degrees F to 130 degrees F. Medium: 135 degrees F to 140 degrees F. Well-Done: 145 degrees F or more. If not everyone likes their Salmon cooked the same, place the fillets that need to be more well done in the oven about 5 or 10 minutes before the others.