The temperature at which salmon is considered done depends on personal preference and the type of salmon being cooked. Here are some guidelines from various sources:

• According to the FDA, salmon is considered cooked when the thickest part reaches 145 degrees F.
• Cook’s Illustrated recommends 125 degrees F for farmed salmon and 120 degrees F for wild salmon.
• According to Simply Recipes, cooking salmon above 145°F makes it tough and dry. If you like your salmon fully cooked, 145°F is a good temperature to reach.
• America’s Test Kitchen prefers farmed Atlantic salmon cooked to 125 degrees F, but when cooking with wild varieties, they make sure to pull the fish off the heat when its internal temperature reaches 120 degrees F.
• RecipeLand.com likes to cook salmon to just 130℉ (55℃) and the results are just about perfect after a 5 minute rest.

Its important to note that the temperature of the salmon will continue to rise a few degrees after its removed from the heat source, so its best to remove it from the heat source a few degrees before it reaches the desired temperature. Additionally, overcooking salmon can result in a dry, tough, and flavorless fish, so its important to cook it properly to preserve its texture and flavor.