All of my best tips for how to make the most perfectly baked salmon in the oven. You can add your favorite spices to this baked salmon recipe, and the whole process takes less than 15 minutes.
Today we’re moving on in our series about baked proteins from meat (chicken, steak, pork) to shrimp to…fish!
It was clear that salmon was the fish that everyone wanted to learn more about when I asked for suggestions for this series. This fish is popular for a good reason: it’s tasty, cheap, easy to find, full of protein, omega-3s, and other healthy nutrients, and it goes well with many different sauces and seasonings.
For another easy recipe, try baking salmon in the oven. That’s my favorite way to make it. Because I’ve already written two blog posts about how to bake salmon wrapped in foil (for garlic and honey mustard fans), I thought today we could go back to the basics and talk about how to make simple baked salmon filets. With just a few easy steps, you can make your salmon crispy on the outside and juicy, tender, and flaky on the inside. After that, it’s up to you whether to serve it plain or with your favorite sauces or spices. Trust me, it’s so simple.
Cooking salmon in the oven is one of the easiest and most foolproof ways to prepare this healthy, delicious fish With the right timing and temperature, you’ll be rewarded with tender, flaky, mouthwatering salmon every time. But exactly how long does salmon need to bake in the oven?
The answer depends on a few key factors
Thickness of the Fillets
The thickness of your salmon fillets is the primary determinant of baking time. Here’s a general guideline:
- 1-inch thick fillets: Bake for 10-12 minutes at 450°F
- 1 1/2-inch thick fillets: Bake for 14-16 minutes at 450°F
- 2-inch thick fillets: Bake for 18-20 minutes at 450°F
As a rule of thumb, salmon fillets need about 10 minutes of baking time per inch of thickness. So a 1-inch fillet bakes for roughly 10-12 minutes, a 1 1/2-inch fillet bakes for 15 minutes, and a 2-inch thick piece bakes for around 20 minutes.
Oven Temperature
The oven temperature you bake the salmon at also affects cooking time. The times above are based on an oven temp of 450°F. Here’s how oven temp impacts bake time:
- Higher temp (475°F+): Will decrease bake time slightly
- Lower temp (400°F): Will increase bake time slightly
- Moderate temp (425-450°F): Is ideal for most salmon fillets
Higher heat helps create a nice crust on the salmon but can lead to overcooking if you aren’t careful. Lower heat requires a bit more time but can be good for very thick fillets.
Desired Doneness
Do you prefer your salmon rare, medium, or well done? This makes a difference in ideal bake time.
- Rare (125°F internal temp): Bake just until opaque throughout
- Medium rare (130°F): Bake 1-2 minutes longer than if cooking rare
- Medium (140°F): Bake 2-3 minutes longer than if cooking medium rare
- Well (145°F+): Bake 4-5 minutes longer than if cooking rare
Rare or medium rare salmon is moist and tender. Baking longer yields a more well-done texture. Know your preferences and adjust bake time accordingly.
Fillets vs. Whole Side of Salmon
Fillets bake faster than a whole side of salmon. A whole side may need up to 50% longer cooking time depending on thickness. The benefit of a whole side is you can achieve crispy skin and create impressive presentations by stuffing or garnishing it.
Weight of the Fillets
Heavier, thicker fillets take longer than smaller, thinner pieces. This is common sense, but it helps to keep in mind when checking for doneness and adjusting bake times.
Additional Factors
A few other things can influence baking times:
- Starting temperature of salmon – Room temp fillets bake slightly faster than refrigerated
- Oven accuracy – All ovens bake a bit differently
- pan material/color – Dark metal pans vs. pans with light finishes
- Position in oven – Rack height and proximity to heating elements
These general rules can help you get started, but it’s better to use an instant read thermometer and look for signs of doneness like opacity and flakiness instead of worrying about the bake time.
Now let’s get into the ideal step-by-step method for baking salmon in the oven.
How to Bake Salmon in the Oven Perfectly Every Time
Follow these simple steps for foolproof oven-baked salmon.
1. Preheat Oven and Prepare Baking Sheet
Preheat your oven to 450°F. Line a rimmed baking sheet with parchment paper or foil and lightly coat with cooking spray or oil for easy cleanup.
2. Pat Salmon Dry and Season Generously
Rinse fish and pat very dry with paper towels. Make sure it’s dry so the seasonings will adhere. Drizzle lightly with olive oil and rub it evenly over the fillets. Season generously with salt, pepper, and any other spices or herbs of your choosing.
3. Arrange on Baking Sheet
Place fillets skin-side down on the prepped baking sheet. Make sure they aren’t touching each other.
4. Bake Until Flaky and Opaque
Bake until the thickest part of the salmon reaches your desired internal temperature and the flesh flakes easily with a fork. Refer to the time and temperature guidelines above.
5. Let Rest Before Serving
When the salmon is done baking, remove it from the oven and let it rest for 5 minutes before serving. This helps it finish cooking gently.
And that’s it! With these simple steps you’ll be rewarded with tender, juicy, flaky oven-baked salmon every time.
Key Signs Your Salmon is Done
Visual cues that indicate your salmon is cooked to perfection:
- Flesh turns opaque and flakes easily with a fork
- Center no longer looks translucent or raw
- Meat pulls away from bones easily (for whole salmon)
Rely on an instant-read thermometer for precise doneness:
- Rare: 125°F
- Medium rare: 130°F
- Medium: 140°F
- Well done: 145°F+
Undercooked salmon is mushy with translucent flesh. Overcooked salmon is dry and tough. Master the ideal bake time for perfectly cooked fish.
Troubleshooting Oven-Baked Salmon
Salmon is overcooked and dry: Unfortunately overbaked salmon can’t be reversed. Next time, watch time carefully and use a thermometer. Serve with lemon wedges or a creamy sauce to add moisture.
Salmon is undercooked and mushy: Return it to the oven for a few more minutes until opaque and flaky. Check it frequently to avoid overbaking.
Skin won’t get crispy: Make sure fillet is skin-side down. Broil for 1-2 minutes at end to crisp it up.
Flavors are dull: Be generous with seasoning and consider marinades, rubs and glazes for more flavor.
With the right timing, you’ll master perfectly cooked oven-baked salmon every time!
Cooking Vessels for Baking Salmon
You can bake salmon directly on a rimmed baking sheet, but consider these vessels:
- Sheet pan: Line with parchment for easy cleanup
- Rimmed baking sheet: Contains drippings and ideal for fillets
- Broiler pan: Allows drippings to fall away from fish
- Roasting pan: Good for whole sides of salmon
- Glass/ceramic dish: Retains heat well, evenly cooks fish
- Foil packets: Fold into sealed packets to steam fish
Top Tips for Baked Salmon Success
- Let salmon sit at room temp 15 mins before baking for more even cooking
- Get crispy skin by starting skin-side down on hot oiled pan
- Brush with oil, glaze, or marinade for extra flavor
- Stuff whole salmon with herbs and citrus for amazing results
- Use a thermometer for perfect doneness no matter the bake time
- Bake gentler at lower temp if you prefer softer, moister salmon
- Broil for just 1-2 mins at the end for extra crispy skin
With the proper bake time and temperature for the thickness, you’ll achieve tender, flaky, moist salmon every time right from your oven. Master this easy cooking method and enjoy sensational salmon dishes.
How To Bake Salmon:
Alright, let’s talk about how to cook salmon. To bake salmon in the oven, simply:
- Bring the salmon to room temperature. Leave your salmon filets on the counter for 15 to 30 minutes, or until they’re mostly room temperature. This will help with even cooking.
- Season the salmon. Blot the salmon dry on all sides with paper towels. Then, put the salmon on a baking sheet lined with foil skin-side down. You can also do this in an oven-safe, nonstick skillet like a cast iron pan. For even cooking, just fold the ends of the salmon filets under a bit if they are very thin. Brush on all sides (except the bottom) with oil. Sprinkle with your desired dry seasonings. (I like garlic powder, kosher salt, and black pepper together.) ).
- Bake. Then bake at 450°F for about 4 to 6 minutes per half-inch of thickness, or until the salmon reaches 140°F* (I like to cook mine until it reaches 135, you decide). You can also check if the salmon is done by sticking a fork or knife into it and twisting it a bit. The fish should be opaque and flake easily.
- Transfer salmon to a clean plate. Take the pan out of the oven and place the salmon on a clean plate to serve. Then, squeeze a lot of lemon juice on each filet and, if you want, sprinkle with fresh herbs. Then…
- Serve warm! And enjoy!
After the salmon is cooked, it can be kept in the fridge for up to two days in a container with a lid. Or you can freeze it for up to 3 months.
Is salmon skin safe to eat? Yep! Although you’re welcome to pass on it if you prefer. I just highly recommend cooking the salmon with the skin on. Then you can either serve it with the skin or without the skin. (Run your fish spatula just above the skin to serve it without the skin. The salmon filet should come right off of the skin.) ).
How do I keep the salmon skin from sticking to the foil? Make sure the skin is dry before putting the filet on the foil.
Can I cook my salmon more/less than the recipe says? Definitely. Different people prefer their salmon to be more rare or more well-done. I like to take my salmon out of the oven when it reaches 135°F. The FDA says that the best way to know how long to cook salmon is to make sure that it reaches 145°F on the inside (test this with a cooking thermometer in the thickest part of the filet).
BAKED SALMON RECIPE | 1-MINUTE VIDEO
First off, let’s talk grocery shopping. To make this baked salmon recipe, you will need:
- Salmon: When you buy salmon, I suggest looking for filets that are: Good quality: I like it when the salmon I buy is wild-caught and harvested in a way that doesn’t harm the environment. You should look for Pacific or Alaskan salmon. There are many kinds of salmon to choose from. In general, you should look for salmon with bright silver skin and brightly colored, shiny flesh. Also, stay away from salmon that smells too fishy; it should smell more like ocean saltwater. Skin-on: Even if you don’t like salmon skin, you should definitely buy your filets with the skin on. If nothing else, this will keep the salmon from drying out while it’s cooking. You can always eat around the skin.
- Oil: Whatever your preferred high-heat cooking oil may be. I like to use avocado oil for this recipe.
- If I want to make the most traditional salmon recipe, I like to season my fish with a mix of garlic powder, salt (or seasoned salt), and black pepper. After that, put some fresh herbs on top and squeeze a lot of lemon juice over it.
You will also need (affiliate links included):
- An instant-read thermometer: You guys know me and cooking thermometers. If you really want to be sure that your salmon is cooked to perfection, I strongly suggest that you buy a cooking thermometer. It’s very simple to use and will help keep your salmon from being too or too little done. I suggest this dual-probe wireless meat thermometer, which I also own and love because it can be used in a hot oven, which is great for baking pork, salmon, steak, and chicken. It costs about $24. 99 on Amazon. Instant-read cooking thermometer: I’ve had this one for years and love it; it costs about $9. 99 on Amazon. The only bad thing about it is that you can’t use it in the oven. ).
- A fish spatula: This is the easiest way to serve the fish. I own one similar to this.
How long do you cook salmon at 400 in the oven?
FAQ
Is it better to bake salmon at 350 or 400?
How long should salmon be in at 350?
Do you cover salmon when baking?
What is the best temperature and time to cook salmon?
How long do you cook oven baked salmon?
Here is how to make the best oven baked salmon in just 25 minutes. It is tender and flaky, with a lemon-garlic flavor, and perfect with veggies, grains, salads, and more! Pat the salmon fillets dry with paper towels. Let them come to room temperature on the counter for 15 minutes.
Is honey baked salmon good for Weight loss?
Salmon is a source of omega-fatty acids. It is good for brain function and preventing heart disease. However, When considering weight loss, there is a simple equation we have to take into account. We consume energy as we boost energy. Losing weight needs a reduced consumption of energy or extra physical activity. Honey-baked salmon by itself does not affect our metabolism in losing weight.
How long do you let salmon rest in the oven?
Let salmon rest on the counter for 15-30 minutes, until they have (at least mostly) come to room temperature. Heat oven to 450°F. Line a baking sheet with aluminum foil (or use an oven-proof non-stick skillet). Blot the salmon filets dry on all sides with paper towels. Place the salmon skin-side-down the prepared baking sheet (or skillet).
How do you cook salmon filets in the oven?
Heat oven to 450°F. Line a baking sheet with aluminum foil (or use an oven-proof non-stick skillet). Blot the salmon filets dry on all sides with paper towels. Place the salmon skin-side-down the prepared baking sheet (or skillet). If the ends of the salmon filets are really thin, just tuck them under a bit for even cooking.