"Done" is a matter of personal preference. Some prefer their salmon slightly undercooked, while others like it well done.
Salmon is completely cooked when the meat is opaque (solid pink) through the center. Because cooking times vary considerably by method, it is wise to use care the first time you prepare your salmon to be sure you don't overcook it, which may make it dry and tough.
Sockeye salmon is a relatively lean fish and subject to drying out if cooked too long. The rule we use is, "if you think it's almost done, it's done."
For those who prefer their salmon rare or uncooked, Vital Choice salmon has been frozen to a very cold temperature, which is the accepted manner of ensuring that fish is "sushi safe."