Salmon is one of the most popular and versatile fish to cook. When salmon is baked in the oven, the inside can get soft and flaky, and the outside can get beautifully browned and crispy. But if you want the best salmon in the oven, you need to know how long to cook it at 350 degrees Fahrenheit.
The cooking time can vary quite a bit depending on the thickness and cut of the salmon fillets. Below, I’ll provide a complete guide to successfully baking salmon in a 350 degree F oven, including ideal internal temperatures, estimated cooking times, tips to check for doneness, and how to ensure moist, flavorful results every time.
Why Bake Salmon at 350 Degrees?
Baking salmon in a 350 degree oven is a great default temperature for several reasons
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350 provides gentle, even heat that thoroughly cooks the salmon while retaining moisture and texture. Higher temperatures can dry out the fish.
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Thick and thin fillets can both be accommodated at 350. Thinner pieces may need less time while thicker cuts can bake longer without overcooking.
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At 350 degrees, the salmon cooks through slowly, giving time for flavors to develop as seasonings and fats are released
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The moderate 350 heat allows the exterior to become browned and crisp while the interior turns opaque and flakes beautifully
350 degrees F is a great temperature for cooking salmon so that it is thoroughly cooked but still soft.
Estimated Cooking Times at 350 Degrees
The most important factor determining how long to bake salmon is the thickness of the fillet.
Here are estimated cooking times for common thicknesses:
- 3/4 inch thick: 12-14 minutes
- 1 inch thick: 15-18 minutes
- 1 1/2 inches thick: 20-22 minutes
- 2 inches thick: 25-30 minutes
Key Notes:
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Thickness is measured at the thickest part of the fillet.
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Go for the lower time if you prefer salmon more rare/medium rare. Up to the higher end for well done.
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Brining or marinating salmon may add a few minutes to the time needed.
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Baking longer fillets (not individual portions) may take a few extra minutes.
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Be sure to check for visual signs of doneness rather than relying solely on time.
Internal Temperature
Using an instant read thermometer is the most reliable way to check salmon for doneness when baking.
- 125°F = rare
- 135°F = medium rare
- 145°F = medium
- 155°F = well done
I recommend removing the salmon from the oven when it reaches 140-145°F for tender, flaky, not overcooked results. The residual heat will raise the temperature slightly as it rests.
How to Tell When Salmon is Done Without a Thermometer
If you don’t have a thermometer handy, here are visual cues that your salmon is cooked properly at 350 degrees:
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The flesh turns opaque and begins flaking easily with a fork.
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The center is still slightly translucent pink when aiming for medium doneness. Fully opaque for well done.
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The fat has rendered and started to pull away from the flesh.
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The exterior edges become browned and crispy (if skin-on).
Use these signs along with the estimated cook times to determine when your salmon is ready. Check thickness regularly as it bakes.
Tips for Moist, Flavorful Salmon
Follow these tips to ensure your 350 degree oven-baked salmon turns out juicy and packed with flavor:
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Dry the salmon well and season generously with salt before baking. This helps the fillets brown while sealing in moisture.
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Use a baking sheet or pan that fits snugly around the salmon. Too much open space causes drying.
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Bake skin-on for added moisture and fat. Score the skin deeply before baking for extra crispiness.
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Brush with oil or melted butter before baking. Grapeseed, avocado, and olive oil are all great choices.
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Cover loosely with foil at the start of baking, then uncover for browning.
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Layer lemon slices, herbs, or aromatics under the salmon to infuse flavor.
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Let rest 5 minutes before serving for an extra juicy interior.
Step-By-Step Method for Baking Salmon at 350°F
Follow this simple step-by-step recipe for foolproof oven-baked salmon every time.
Ingredients:
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2 salmon fillets, about 1 lb each
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2 tbsp olive oil or melted butter
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Kosher salt and pepper
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Lemon wedges, herbs, garlic, etc. (optional)
Directions:
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Heat oven to 350°F. Line a rimmed baking sheet with parchment paper or foil.
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Rinse salmon fillets and pat extremely dry with paper towels. Place skin-side down on prepared pan.
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Drizzle olive oil or butter over the tops and use your fingers to evenly coat the flesh. Generously season with salt and pepper.
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Arrange lemon slices, fresh herbs like dill or rosemary, garlic cloves, or other aromatics around the salmon if desired.
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Bake at 350°F until the salmon reaches 140-145°F internally and/or the flesh flakes easily. Refer to estimated cook times for your fillet thickness.
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Optionally broil for 1-2 minutes at the end to crisp the skin.
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Let salmon rest on the pan for 5 minutes before serving. Squeeze lemon wedges over the top. Enjoy!
Common Questions
Do you need to flip the salmon when baking?
Flipping is not necessary. Salmon can bake evenly from one side. Ensure the thicker end faces the pan edges to prevent undercooking.
Should salmon be baked covered or uncovered?
Starting covered then uncovering halfway helps keep salmon moist. Or bake fully uncovered for optimal browning.
What oven temp is best for salmon?
350°F is ideal for reasons mentioned. For rarer salmon, try 325°F. Up to 425°F for crisper skin.
How long is leftover baked salmon good for?
3-4 days maximum in the refrigerator. Reheat gently in a 350 degree oven or pan on the stovetop.
Delicious Sauces and Sides for Baked Salmon
Here are some tasty sauce and side dish ideas to complement your beautifully baked 350 degree salmon:
Sauces:
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Lemon Dill Aioli – Whisk mayo, lemon zest, lemon juice, garlic, dill.
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Tartar Sauce – Combine mayo, capers, cornichons, shallot, lemon juice, dill.
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Teriyaki Glaze – Whisk soy sauce, honey, rice vinegar, sesame oil, ginger.
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Pesto – Blend basil, olive oil, parmesan, garlic, pine nuts, lemon juice.
Sides:
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Roasted asparagus or brussels sprouts
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Garlic mashed potatoes
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Quinoa salad with vinaigrette
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Rice pilaf with peas and carrots
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Mixed greens salad with citrus dressing
Pairing your freshly baked salmon with a savory sauce and bright, seasonal sides makes for a delicious and balanced meal. Use high quality ingredients and simple preparations to let the salmon shine.
So the next time you’re craving a hearty yet healthy dinner, give this 350 degree salmon a try. In around 20 minutes, you’ll have beautiful, flaky baked salmon fillets ready to enjoy. Experiment with different seasonings, oils, accompaniments and take this easy recipe from weeknight staple to dinner party fare.
Frequency of entities:
350 degrees – 28
salmon – 28
baking/bake – 16
oven – 10
cooking time – 7
fillet – 7
thickness – 6
brown/browned/browning – 5
tender – 4
crispy/crisp – 4
flaky – 4
juicy – 3
opaque – 3
aromatics – 2
brushing oil – 2
seasoning – 2
How To Make Oven-Baked Salmon
• The salmon: My advice is to get the highest quality that you can afford—feel free to buy fresh or frozen! I encourage you to refer to the Monterey Bay Aquarium Seafood Watch for best practices when it comes to buying salmon. If you think people will be extra hungry, aim to buy about 1/2 pound per person. That being said, keep in mind that how big the meat is will affect the baking time. For a 3-pound fillet, itll take around 25 minutes. • The lemons: Salmon and lemons go together like PB&J, whether the juice is squeezed over or you bake the lemons right on the sheet tray as I do here. The presentation is gorgeous, and roasting in the oven gives the flavors a chance to marry. That being said, you can line the sheet pan with foil, then parchment, to avoid any interaction with the lemon and foil. If you dont have parchment paper, you can skip this step (like we did in the video above), but I definitely recommend it. • The garlic: Itll be next to impossible for me not to include a little bit of garlic in any recipe I make, and this is no exception. But you can also add some chopped shallots or scallions instead, or even use garlic powder if youre in a pinch. • The butter: Dont feel like taking the few seconds to melt the butter in the microwave (or you dont have enough?)? Extra-virgin olive oil is an easy swap. •The honey: Using honey helps thicken the sauce and of course provides a touch of sweetness. If youre out of honey, add a few tablespoons of light brown sugar.• The herbs: I love the balance of fresh and dried herbs in this recipe, but you can use whatever youve got on hand. Rosemary would complement the salmon just as much as the thyme, while you could also use fresh oregano instead of dried—just be sure to taste as you go, since fresh oregano has a shaper, more peppery flavor than dried. Be sure not to skip the parsley topping, which gives the dish a much needed pop of bright color.
First things first: the lemons. Try to get the slices as thin and uniform as possible to ensure they cook evenly. As I said before, it’s important to line the pan with foil and then parchment paper. If you don’t have parchment paper, like in the video above, you can skip this step, but I still think you should do it. Then, layer the lemons on the parchment paper.
The next step is to simply arrange the salmon on top of those beautiful lemon slices.
The sauce is what puts this recipe over the top. Its a simple mixture of chopped up garlic, melted butter, honey, and a touch of herbs.
Place the salmon on top of the sauce. Next, push the parchment and foil as close together as you can to keep the juices from spreading. This will make cleanup as easy as possible.
The ideal temperature to bake salmon is at 350°. At that temperature, a large piece of salmon should take about 25 minutes to bake in the oven. If you use a fork to test the thickest part, it should come apart easily when it’s done. But I suggest using a thermometer to be sure—145° is the right temperature.
