It will cease being translucent at around 133°F and will begin to be flaky at ~139°F, so in between it is most tender.
I sous vide salmon to 136°F and it gets consistently good reviews.
You can eat it raw if you trust the source, but check for parasites in any case.
USDA says you can kill fish parasites by freezing at -4°F for 7 days.
If not doing sous vide, account for heat soak and take it off early. You can calculate what temperature you want, but you don't have the instrumentation to sense the state vector, so skill and experience will have to guide you.