Color and Texture
Press the tip of a knife into the thickest part of the salmon. You’ll need to look at the interior of the fish to see if it’s finished cooking. To get a peek at the inside of the salmon, use just the tip of a sharp knife to push into it about halfway down. You can use a fork, but they usually do more damage to the salmon, which may mar your presentation.
Study the salmon’s color. While the fish should be an opaque white, beige, or brown on the outside depending on the cooking method, it should still be a slightly translucent pink in the center. If the center of the salmon is opaque, it’s likely overcooked. If the center is completely translucent, it likely needs to cook further.
Check to see how easily the fish gives way. You don’t want the salmon to flake. If it flakes, it’s likely overcooked and dried out. Instead, the salmon should resist flaking but give way and pull apart into pieces when you press the knife into it.
Take the salmon off the heat and let it finish cooking for several minutes. If the salmon is opaque on the outside and slightly translucent on the inside and gives slightly when you poke it, it’s likely done. It will still continue to cook for several minutes off the heat, so remove it from the stove, oven, or grill, and allow it to sit for about 5 minutes before serving. Because the salmon continues to cook off the heat, it's okay if you remove when it's slightly under cooked. If you wait until the center is a slightly translucent pink and the fish gives way easily with the fork, it should be perfectly done after it sits.
Temperature
Insert a thermometer into the thickest part of the salmon. An instant-read thermometer works best for checking the salmon’s temperature. Make sure to stick the test end in the thickest part of the fish, though, because that area will take the longest time to cook. You can purchase an instant-read thermometer at most home goods and cooking supply stores.
Verify the temperature is at least 110°F (43°C) but below 140°F (60°C). If the temperature is below 110°F (43°C), the salmon is essentially raw. At 110°F to 125°F (43°C to 52°C ), the fish is medium-rare. Between 125°F and 140°F, it’s medium to well-done. You don’t want it to reach above 140°F (60°C), though, because it will be dried out and tough.
Remove the salmon from heat and let it rest for several minutes. When you’ve reached your desired doneness, take the fish off the stove, grill, or out of the oven. Allow it to rest for 5 to 10 minutes to finish cooking, and serve.
Proper Preparation
Avoid removing the skin unless poaching. Taking the skin off the fish removes the barrier that protects it from the heat of the pan and reduces the risk of overcooking. If you’re poaching your salmon fillets, though, it’s okay to leave the skin on.
Season the salmon just before cooking. Adding salt and pepper is obviously key to flavorful fish, but if you add the salt too early before cooking, you’ll wind up drawing out all the moisture, which can lead to overcooking. Instead, add the salt and pepper to the salmon right before you cook it.
Cook the salmon skin side down. Even if you leave the skin on the salmon, you still run the risk of overcooking it if you don’t place it in the pan or on the grill or baking sheet the right way. Avoid placing the fish flesh side down or it will cook much too quickly. To ensure even cooking, place a weighted object, like a dish or bowl, on top of the salmon as it cooks.
Finished.
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