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what temp should i bake salmon

You’ll get juicy, flaky salmon if you focus on two things: oven temperature and internal temperature. Most home ovens do best between 375–425°F (190–220°C), with the fish cooked to an internal 125–135°F in the thickest part for moist, medium salmon.

Ideal baking temperature (short answer)

  • A very reliable “set it and relax” temp is 375°F / 190°C for 12–18 minutes, depending on thickness.
  • Many cooks love 400°F / 200°C as a sweet spot: fast enough to be convenient, but gentle enough not to dry out.
  • For a quick sear-style bake, some recipes use 425–450°F / 220–230°C for 12–18 minutes to lock in moisture, especially for thicker fillets.

If you want one simple rule: bake salmon at 375–400°F until the center hits about 130°F and flakes easily with a fork.

Time and doneness guide

  • At 375°F: about 12–18 minutes, depending on thickness (start checking at 10 minutes for thinner fillets).
  • At 400°F: a 4 oz fillet usually takes 10–15 minutes; thicker fillets (over 1 inch) can take 15–20 minutes.
  • At 450°F: many recipes bake 14–18 minutes, especially for thicker pieces, then pull as soon as it flakes and looks opaque.

Doneness check:

  • Use a thermometer in the thickest part:
    • ~125–130°F = medium-rare to medium, very moist.
* ~135°F = nice medium, still juicy (often recommended).

* 145°F is the USDA safe guideline, but tends to be drier for some palates.
  • No thermometer? Look for flesh that is opaque and flakes when you press gently with a fork.

Lower vs higher oven temps (pros & cons)

You’ll see slightly different advice because different temps trade speed for forgiveness:

  • 350–375°F
    • Pros: Very forgiving, harder to overcook; great for large pieces, glazed or buttery salmon.
* Cons: Takes a bit longer (often 20–25 minutes at 350°F for large pieces).
  • 400°F
    • Pros: Popular “sweet spot” that cooks fairly fast yet keeps moisture; great for weeknights.
* Cons: Slightly less forgiving if you forget it in the oven.
  • 425–450°F
    • Pros: Fantastic for thicker fillets, gives a bit of browned top and locks in moisture when timed carefully.
* Cons: Easy to overshoot if you don’t watch the time or use a thermometer.

Simple example method (375°F version)

This is a minimal, no-fuss approach you can tweak with garlic, herbs, or citrus.

  1. Preheat oven to 375°F / 190°C.
  1. Pat salmon dry, place skin-side down on a lined pan or in a small baking dish.
  1. Brush with a little butter or oil, season with salt, pepper, and optional lemon or herbs.
  1. Bake 12–15 minutes for standard fillets, a bit longer if very thick, until the center reaches ~130°F and flakes.
  1. Rest 3–5 minutes; it will finish cooking slightly out of the oven.

Quick HTML table: oven temp vs time

html

<table>
  <thead>
    <tr>
      <th>Oven temp</th>
      <th>Approx. time</th>
      <th>When to use</th>
    </tr>
  </thead>
  <tbody>
    <tr>
      <td>350°F (175°C)</td>
      <td>~25 min for large piece</td>
      <td>Mild, gentler bake, big fillets or whole side of salmon [web:5]</td>
    </tr>
    <tr>
      <td>375°F (190°C)</td>
      <td>12–18 min</td>
      <td>Balanced, moist salmon, very beginner-friendly [web:1][web:7]</td>
    </tr>
    <tr>
      <td>400°F (200°C)</td>
      <td>10–20 min</td>
      <td>Fast weeknight cooking, “sweet spot” for most fillets [web:8][web:9]</td>
    </tr>
    <tr>
      <td>425–450°F (220–230°C)</td>
      <td>14–18 min</td>
      <td>Thicker fillets, slightly crisped top, quick bake [web:3]</td>
    </tr>
  </tbody>
</table>

Bottom note: Information gathered from public forums or data available on the internet and portrayed here.