How long should I cook salmon for? This is my first time cooking this meat.

Also keep in mind that most fish flesh is quite delicate and as such will continue to cook even after you remove it from the grill, oven/broiler or pan. Salmon definitely has delicate flesh. Therefore to avoid overcooking, remove from the heat a little bit before it is completely done, and then let the residual heat finish it off. The flesh will change from slightly translucent pinkish/red or red-orange to a lighter opaque color, and you'll see the flesh start to become flaky.

With salmon I like to buy pieces with the skin still on - just tell the fishmonger to remove the scales (or do it yourself by scraping a knife backward on the skin until all of the transparent scales come away). Then blot the skin side with a paper towel, and then pour a thin layer of kosher salt on a plate and lay the salmon (or any fish with skin) skin-side down and leave it to draw out any remaining moisture from the skin. Then you can sear the skin in whatever fat you want and you'll have a crispy flavorful skin on your fillet.

Most people prefer salmon on the slightly rare side and in that case I think the old "Canadian rule" of 10 minutes to inch of thickness is somewhat excessive. It is a wonderful "meat" and should be handled with respect and not overcooked. I like to grill it on one side only, with the skin side next to the heat (i.e., on a barbecue, skin side down; on a stove broiler, skin side up) and cook till the skin is crisp and curling. At that point, the flesh underneath will be done just right.

In general, about ten minutes per inch of thickness. Let it be a little pink in the middle so it's nice and moist.