Crankin, I am in Washington State so I don't know about farmed or other Atlantic Salmon but I cook to 115 degrees because I like it very rare. 120 to 125 might be more acceptable to many. If you are doing a whole fillet, The thin section at the tale would likely be about 145 when the thickest front part is rare.
My wife doesn't use a thermometer, she says the fish is done when it starts to show little white cooked out oil on the pink surface. I think that too done. Even if it is too done, its still good.
May you eat well,