How Long to Bake Salmon at 350, 375, 400 and 425°F

Salmon goes from moist to dry in just a few minutes, so knowing how long to bake salmon at your oven temperature is the difference between a great dinner and a disappointing one. The answer depends mostly on the thickness of the fillet, so use this guide alongside a thermometer.

Salmon baking time chart

These times are for skin-on or skinless fillets about 1 inch (2.5 cm) thick at the thickest point, taken straight from the fridge and baked on a lined sheet pan. Start checking at the low end of each range.

Adjust for thickness: thin tail pieces around ½ inch (1 cm) may be done in about half the time, while thick centre-cut pieces of 1½ inches (4 cm) can take 5 or more minutes longer. Fillets from the freezer should be thawed first for even cooking.

What temperature salmon should reach

The USDA's safe minimum internal temperature for fish is 145°F (63°C), measured in the thickest part. At that point the flesh is opaque and flakes easily.

Many cooks and restaurants take salmon out earlier, at 120 to 130°F (49 to 54°C), for a softer, slightly translucent centre, and the temperature rises a few degrees as it rests. That is a matter of preference, but it is below the USDA guideline, so we don't recommend it for young children, pregnant people, older adults or anyone with a weakened immune system. Use the temperature checker to compare your reading with the safe minimum.

How to tell when salmon is done without a thermometer

• Press the top gently with a fork. Cooked salmon flakes along its natural lines.
• The colour changes from translucent, deep orange to opaque, lighter pink all the way through at 145°F.
• White streaks of albumin, a protein, appear on the surface as salmon cooks. A little is normal; lots of white beads mean it is getting overcooked.

A thermometer is still the most reliable method and costs less than a couple of salmon fillets.

Simple baked salmon method

1. Heat the oven to 400°F (200°C) and line a sheet pan with parchment or foil.
2. Pat the fillets dry, place them skin-side down, brush with olive oil, and season with salt and pepper.
3. Add flavourings: lemon slices and dill, a mustard-honey glaze, or garlic and herbs.
4. Bake for 12 to 15 minutes for a 1-inch fillet, until it reaches your preferred doneness.
5. Rest for 2 to 3 minutes before serving.

For a complete one-pan dinner with vegetables, follow our sheet-pan Dijon salmon with green beans.

Skin on or skin off?

Skin protects the flesh from the hot pan and helps it stay moist; the cooked fillet slides away from the skin easily if you don't want to eat it. For crisp skin, sear it skin-side down in an oven-safe skillet before moving it to the oven, or bake it skin-side up under the broiler for the final 2 minutes.

Storing leftover salmon

Refrigerate cooked salmon within 2 hours and eat it within 3 to 4 days. It is delicious cold, flaked over a Greek salad or grain bowl. To reheat without drying it out, warm it gently in a 275°F (135°C) oven. See how long leftovers last for more.

Food-safety source: USDA Food Safety and Inspection Service, safe minimum internal temperature chart.