Figuring out how long to bake salmon is one of those cooking skills that separates the “eh, it’s okay” dinners from the “wow, this is restaurant-quality” meals. The good news? It’s way simpler than you think, and once you nail the timing, you’ll be cranking out perfectly cooked salmon every single time.
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Basic Baking Time
Let’s cut to the chase: most salmon fillets bake at 400°F for 12-15 minutes. That’s your baseline. But here’s where it gets real—that timing assumes a standard 1-inch-thick fillet. Thinner pieces? Knock it down to 8-10 minutes. Thicker steaks? You’re looking at 15-20 minutes. The thickness of your fish is literally the difference between perfectly moist salmon and the rubbery disappointment that haunts your dinner memories.
The reason thickness matters so much is heat penetration. A thin fillet heats through quickly, while a thick steak needs more time for the heat to reach the center without overcooking the outside. Think of it like this: you’re not just cooking the surface, you’re gently warming the entire piece from edge to center.
Thickness Matters Most
This is the secret most people miss. You could have two salmon fillets from the same fish, but if one’s half an inch thick and the other’s an inch and a half, they need totally different baking times. Grab a ruler if you’re serious about consistency. Measure the thickest part of your fillet at its center—that’s your reference point.
I always tell folks to feel the fish with your fingers too. You’re looking for that gentle give when you press it. The flesh should spring back slightly but not feel mushy. Experience teaches you more than any timer ever could, but the timer’s a solid safety net while you’re building that instinct.
Temperature Guide
Here’s the professional secret: use a meat thermometer. Salmon’s done when it hits 145°F internally, measured at the thickest part. This is the FDA’s recommendation, and it works because it accounts for carryover cooking—that extra heat that keeps cooking the fish even after you pull it from the oven.
The beauty of using temperature instead of just time is that it removes all the guesswork. Different ovens run hot or cool. Different salmon comes from different sources with varying densities. Your thermometer doesn’t care about any of that—it just tells you when the protein’s properly cooked.
Prepping Your Oven
Before the salmon even hits the rack, get your oven sorted. Preheat to 400°F for at least 15 minutes. A properly preheated oven makes a massive difference because the salmon starts cooking immediately instead of sitting there steaming. That initial heat is what creates that nice, slightly caramelized exterior.
Line your baking sheet with parchment paper or foil—makes cleanup stupid easy and prevents sticking. Pat your salmon dry with paper towels before it goes in. Moisture is the enemy of browning, and a quick pat-down takes two seconds but makes your fish look and taste way better. Brush with a little olive oil, season generously with salt and pepper, and you’re ready to roll.
Testing for Doneness
The fork test is your friend here. Gently press a fork into the thickest part of the salmon. If the flesh flakes easily and looks opaque (not translucent), you’re golden. The fish should separate into those beautiful natural flakes instead of being mushy or falling apart into a paste.
Here’s a pro tip: check it at the minimum time first. If it needs more time, you can always throw it back in. You can’t uncook salmon. Better to check early and add a couple minutes than to turn it into a hockey puck. The carryover cooking will continue for a minute or two after you pull it out anyway.
Quick Thickness Chart
Keep this reference handy in your kitchen:
- ½ inch thick: 8-10 minutes at 400°F
- ¾ inch thick: 10-12 minutes at 400°F
- 1 inch thick: 12-15 minutes at 400°F
- 1¼ inch thick: 15-18 minutes at 400°F
- 1½ inch thick: 18-20 minutes at 400°F
These times assume a 400°F oven and that you’re checking doneness with a thermometer at 145°F. If you’re baking at a different temperature, adjust accordingly—lower temps need more time, higher temps less.
Avoiding Common Mistakes
The biggest mistake I see? Overcooking. People get nervous and leave salmon in way too long, turning it into a dry, flaky mess that tastes like cardboard. Salmon’s got fat content that helps it stay moist, but that only works if you don’t murder it with heat.
Second mistake: not seasoning enough. Salt isn’t just flavor—it actually helps the fish retain moisture by drawing out proteins that create a protective barrier. Don’t be shy. A good pinch of kosher salt on both sides makes a real difference. Fresh cracked pepper, too.
Third mistake: starting with cold salmon straight from the fridge. Let it sit at room temperature for 10 minutes before baking. This helps it cook more evenly. Cold fish from the center of the fridge needs extra time, and by then the outside’s already getting dry.
Adding Flavor Without Fuss
You don’t need fancy techniques to make salmon taste incredible. A squeeze of fresh lemon juice, a pat of butter, some fresh dill—that’s literally all you need. The salmon’s already delicious; you’re just highlighting it.
If you want to get a bit fancier, try a quick glaze. Mix honey with soy sauce and a touch of garlic. Brush it on halfway through baking. Or go simple with a compound butter—just mix softened butter with fresh herbs and a pinch of salt, then put a dollop on top as soon as it comes out of the oven.
Garlic, thyme, rosemary, parsley—any of these work beautifully with salmon. Citrus zest adds brightness. A touch of Dijon mustard adds sophistication. The point is: salmon’s a blank canvas that plays well with almost anything.
Perfect Side Dish Pairings
Salmon’s versatile enough to pair with tons of sides. If you’re looking for something simple, steamed green beans are a classic choice that takes about the same time to cook. Steamed carrots work great too, or you can roast them alongside the salmon.
Rice, quinoa, roasted potatoes—all solid choices. The key is picking something that won’t fight for oven space if you’re baking everything together. If you’re doing roasted vegetables, toss them with oil and seasoning and get them in the oven 15 minutes before the salmon so they’ve got a head start.
For a more interesting side, check out BBQ beans if you’re doing a casual dinner vibe. Salmon’s rich enough to handle bold flavors, so don’t be afraid to experiment.
Storage and Leftovers
Cooked salmon keeps in the fridge for 3-4 days in an airtight container. Pro tip: store it in a shallow container so it cools faster and more evenly. Leftover salmon’s actually incredible cold on salads, flaked into pasta, or mixed into mayo for a fancy sandwich.
You can also freeze cooked salmon for up to 3 months. Wrap it tightly in plastic wrap and foil, then label it with the date. Thaw it in the fridge overnight. It won’t be quite as good as fresh, but it’s still solid for weeknight meals when you’re short on time.
Frequently Asked Questions
Can I bake salmon at a different temperature?
Absolutely. At 375°F, add 3-5 minutes to your baking time. At 425°F, subtract 2-3 minutes. The internal temperature of 145°F is what matters, not the exact time. Using a thermometer takes the guesswork out of temperature variations.
Should I cover salmon with foil while baking?
You can, but I don’t usually. Foil traps steam and can make the skin soggy. If your salmon’s cooking too fast on the outside, loosely tent it with foil for part of the baking time. Mostly, just let it bake uncovered for better browning.
What if my salmon’s frozen?
Thaw it in the fridge overnight first. Baking frozen salmon works, but it’s harder to time accurately and the texture suffers. If you’re in a pinch, thaw it under cold running water for 30 minutes, pat it dry, and add 5-7 minutes to your baking time.
Is skin-on or skinless better?
Skin-on stays moister and crisps up nicely. Skinless cooks slightly faster. Both work fine. If you go skin-on, place it skin-side down on the baking sheet. The skin acts like a protective layer, keeping moisture in.
Why is my salmon dry?
You’re overcooking it. Salmon’s done at 145°F—no higher. Even 5 degrees more makes a noticeable difference. Also make sure you’re not starting with salmon straight from the fridge. Room temperature fish cooks more evenly and stays juicier.
Can I bake salmon with vegetables on the same sheet?
Yes, but plan accordingly. Vegetables like broccoli and asparagus cook in about the same time as salmon. Root vegetables like potatoes need a head start. Toss everything with oil, season well, and arrange so the salmon’s in the middle of the sheet with veggies around it.
What’s the best way to season salmon before baking?
Keep it simple: kosher salt, fresh cracked pepper, and maybe some dried herbs or fresh dill. Season both sides and the top. If you’re adding a glaze or sauce, go easy on the salt since those additions often have sodium.
Final Thoughts
Nailing how long to bake salmon really comes down to three things: knowing your thickness, using a thermometer, and not overthinking it. Once you’ve done it a few times, you’ll develop an instinct for it. You’ll know just by looking at a fillet how long it needs.
Start with a 400°F oven, check at 12 minutes for a standard fillet, and use that fork test. If it flakes easily and you hit 145°F internally, you’re done. The whole process takes less time than ordering takeout, and your salmon will taste infinitely better. That’s a win in my book.
