The flesh turns from translucent to opaque
The color changes from raw-looking deep pink or red to a lighter pink
The salmon flakes easily with a fork
The center is just barely translucent or fully opaque, depending on preferred doneness
The internal temperature reaches 125°F to 130°F for medium-rare
The internal temperature reaches 135°F to 140°F for medium
The internal temperature reaches 145°F for fully cooked
The juices look opaque rather than raw
The flesh feels firm but still moist
The white protein on the surface may appear as the salmon cooks