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How Long to Bake Salmon (Time & Temp Chart)

Cooking Guide

Exact bake times and temperatures for perfectly cooked salmon every time. Covers 350°F / 175°C – 425°F / 220°C, ¾-inch and 1-inch fillets, plus tips from our tested recipes.

Quick Answer

Quick Answer

Bake salmon at 400°F / 200°C for 12–15 minutes for a 1-inch-thick fillet, until internal temperature reaches 145°F / 63°C (USDA) or 125°F / 52°C for medium. Most top-rated recipes use 400°F for the best balance of speed and moisture.

Time & Temperature Chart

All times assume standard salmon. Star (☆) marks our recommended setting.

Temperature Thickness Time Result
350°F / 175°C ¾ inch / 2 cm 14–17 min Gentle cook, very moist
350°F / 175°C 1 inch / 2.5 cm 18–22 min Slow bake, tender
375°F / 190°C ¾ inch / 2 cm 12–14 min Balanced, reliable
375°F / 190°C 1 inch / 2.5 cm 15–18 min Good all-rounder
400°F / 200°C ¾ inch / 2 cm 10–12 min Quick, slightly golden
400°F / 200°C 1 inch / 2.5 cm 12–15 min ★ Best balance of speed and moisture
425°F / 220°C ¾ inch / 2 cm 8–10 min Fast, caramelised edges
425°F / 220°C 1 inch / 2.5 cm 10–13 min High heat, good browning

Always verify with a meat thermometer. Safe internal temperature: 145°F / 63°C.

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Other Cooking Methods

Not set on baking? Here are the other ways to cook salmon.

Grilled Salmon

6–8 min skin-side down over medium-high heat
Air Fryer Salmon

7–10 min at 400°F / 200°C, no flipping
Pan-Seared Salmon

4–5 min skin-side down, 2–3 min flesh-side
How to Cook Salmon

Complete guide to every salmon cooking method

Tips for Perfectly Baked Salmon

  1. 1

    Use a meat thermometer

    Pull salmon at 125°F / 52°C for medium — carryover heat brings it to 130–135°F / 54–57°C during resting. For USDA well-done, pull at 145°F / 63°C. A thermometer is the only way to avoid overcooking.

  2. 2

    Don't overcook — salmon keeps cooking

    Salmon continues cooking for 2–3 minutes after you remove it from the oven. The residual heat can easily take a perfectly medium fillet to well-done. Pull it when it looks slightly underdone in the centre.

  3. 3

    Bake skin-side down

    Place salmon skin-side down on a lined sheet pan. The skin acts as a barrier between the flesh and the hot pan, preventing the bottom from overcooking and making the fillet easy to serve.

  4. 4

    Rest for 3–5 minutes

    Let baked salmon rest before serving. This redistributes juices throughout the fillet and lets carryover heat finish the cooking evenly.

  5. 5

    Bring to room temperature first

    Take salmon out of the fridge 15–20 minutes before baking. A cold fillet straight from the fridge cooks unevenly — the outside overcooks before the centre reaches temperature.

Frequently Asked Questions

What temperature should I bake salmon at?
400°F / 200°C is the sweet spot for most salmon fillets. It's hot enough to cook a 1-inch fillet in 12–15 minutes with good browning, but not so hot that the edges overcook. For a gentler result, drop to 375°F / 190°C; for faster cooking with more caramelisation, go up to 425°F / 220°C.
Can I bake salmon from frozen?
Yes. Bake frozen salmon at 400°F / 200°C for 18–22 minutes — roughly 5–7 minutes longer than thawed. Season the top once it thaws enough for spices to stick, usually about 5 minutes in. For best results, thaw overnight in the fridge.
Should I bake salmon covered or uncovered?
Uncovered for most recipes. This allows the surface to develop light browning and prevents the fillet from steaming. Cover with foil only if you want a gentler, more steam-cooked texture — or if baking in a foil packet, which traps moisture and infuses flavour.
Should I bake salmon with the skin on or off?
Skin on. The skin acts as a protective barrier between the flesh and the pan, preventing the bottom from overcooking. It also makes the fillet easier to handle. After baking, the skin peels off cleanly if you don't want to eat it.
How can I tell when baked salmon is done?
Use an instant-read thermometer: 125°F / 52°C for medium (translucent pink centre, flaky), 145°F / 63°C for USDA well-done (opaque throughout). Without a thermometer, press the top gently — done salmon flakes easily with a fork and the flesh changes from translucent to opaque.

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