We develop our recipes with Morton kosher salt. If you're using Diamond Crystal kosher salt, use 3/4 teaspoon. For the best results, use a thick salmon fillet, preferably center-cut, at least 1-inch thick. You will likely need to buy farm-raised instead of wild-caught for this recipe. In that case, look for USA farm-raised salmon with no added coloring. The USDA recommends cooking salmon to an internal temperature of 145ºF (63ºC). We prefer to under-cook it a bit and remove salmon from the heat when it reaches an internal temperature of 125ºF (52ºC).