How Long Should I Bake Salmon at 425°F For Perfectly Cooked Fish?

Salmon is one of my favorite proteins to cook and eat. It’s delicious, good for you, and bakes up beautifully in the oven. While there are many different ways to prepare salmon, baking it is one of the easiest and most foolproof methods.

When baking salmon, there are a few key things to keep in mind for perfect results every time preheating your oven using the right temperature, monitoring doneness, and avoiding overcooking. In this article I’ll share my tips on how long you should bake salmon fillets at 425°F to emerge from the oven moist, flaky, and delicious.

Why Bake Salmon at 425°F?

425°F is a great temperature for baking salmon. It’s high enough to crisp up the outside and make the fatty skin look great, while still cooking the inside slowly. Because salmon has a fair amount of fat, it can handle higher oven temperatures as long as it doesn’t get too done.

Lower oven temperatures, like 350°F, would mean less browning on the outside, more soggy skin, and longer cooking times, which makes it more likely that the meat will dry out.

When the temperature is above 425°F, cooking goes too quickly, making it easier to overbake the fish.

So 425°F hits that sweet spot allowing you to achieve

• A crispy, browned exterior with rendered, fatty, delicious skin
• Moist, tender, flaky flesh inside

Without the hassle of babysitting it in the oven for ages.

How Long to Bake Salmon Per Inch of Thickness

The most important factor determining salmon’s cooking time is its thickness.

Here’s a general guideline:

At 425°F, bake salmon for 4-6 minutes per 1/2 inch of thickness.

For example:

• 1/2 inch thick fillet = bake for 6-9 minutes
• 1 inch thick fillet = bake for 12-15 minutes
• 1 1/2 inch thick fillet = bake for 18-22 minutes

This produces salmon with the ideal interior doneness while avoiding overcooking.

Salmon fillets are typically sold in 1 pound portions, containing two 6-8 ounce fillets that are about 1 inch thick in the thickest part. For these average sized, 1-inch thick fillets, bake at 425°F for 12-15 minutes.

However, it’s important to note that cooking times can vary a bit depending on factors like:

• Your oven’s true temperature (some run hot or cool)
• Whether the salmon is skin-on or skinless
• If the fillets are fattier or thinner at one end
• If the fish was previously frozen

That’s why I always rely on a digital thermometer to check for doneness when baking salmon. It takes the guesswork out of determining if the fish is cooked through.

How to Tell When Salmon is Done

Using an instant read thermometer is hands down the easiest way to check for doneness. Salmon is perfectly cooked at an internal temperature of 125°F-130°F.

If you don’t have a thermometer, you can check for doneness by slicing into the thickest part of the fillet and looking inside. Properly cooked salmon will be opaque and slightly translucent inside. It should flake easily with a fork but still be moist.

Undercooked salmon will have an overly glassy, translucent appearance inside. Overcooked salmon will be chalky and dry inside, with opaque white protein coagulating on the surface.

Peeking inside the thickest portion lets you judge doneness while keeping most of the fillet intact.

Common Mistakes and How to Avoid Them

Salmon is easy to bake, but there are a few pitfalls that can lead to dry, overcooked fish:

Not Preheating the Oven

It’s crucial to fully preheat your oven before baking salmon. If you put the fish into a cold or warming oven, it will throw off cook times and lead to unevenly cooked fish.

Baking Too Long

It can be tempting to just leave the salmon in the oven for 20+ minutes without checking it. But this dramatically increases the odds of overbaking. Rely on thickness guidelines and use a thermometer to prevent overcooking.

Baking Thick and Thin Pieces Together

Salmon fillets often taper, with one end thicker than the other. If you bake a thin end alongside a thick end, the thin part will dry out while the thick part is underdone. For even cooking, fold under or trim thin ends.

Cooking From Frozen

Never bake salmon straight from frozen at 425°F unless the fillets are very thin (less than 3/4 inch). Frozen salmon releases a lot of liquid as it thaws, steaming the fish. Defrost first for best results.

Using Oven Temps Above 425°F

Higher heat leads to faster overcooking. 425°F is hot enough to brown and crisp the fish. Higher temps create too large of a gap between perfectly cooked and overcooked salmon.

Cooking Tips for Moist, Flaky Salmon

Here are a few of my top tips for baked salmon with a tender, silky interior:

• Use nonstick foil or cooking spray – This prevents sticking and allows you to gently release the fish after cooking.

• Brush with oil – Coating the salmon with olive oil or melted butter helps it develop a nice crust while sealing in moisture.

• Dry brine – Sprinkling the salmon with salt and letting it sit for 15-20 minutes before baking seasons the fish and keeps it juicy.

• Temp and check for doneness – Monitor thickness, preheat your oven, and use a thermometer for best results.

• Rest before serving – Let the salmon sit off heat for 5 minutes after baking so juices redistribute through the flesh.

My Favorite Go-To Baked Salmon Recipes

While plain baked salmon is delicious, I also love to add flavor with spices, citrus, garlic, herbs, and other ingredients. Here are two of my favorite baked salmon recipes:

Lemon Thyme Baked Salmon

The lemon brightens up the rich salmon beautifully. I use fresh thyme for its woodsy herbal flavor, but dried thyme works too.

Baked Salmon with Garlic Butter

Topping the salmon with savory, garlicky butter makes it even more moist and flavorful. This recipe always gets rave reviews.