what temp to bake salmon at

Bake salmon at 375°F for moist, flaky results.
This temperature, recommended across expert sources, cooks salmon evenly without drying it out, typically in 12-20 minutes depending on thickness.

Why 375°F Works Best

Many chefs prefer 375°F (190°C) as it balances speed and tenderness—hot enough to sear the outside gently while keeping the inside juicy. Lower temps like 350°F take longer (around 25 minutes for a large fillet) and risk uneven cooking, while higher ones like 450°F (14-18 minutes) suit thinner cuts but demand precision to avoid toughness. Internal doneness hits 135-145°F, when it flakes easily.

Baking Time Guide

Time varies by fillet size—measure at the thickest part:

Thickness| Time at 375°F| Notes
---|---|---
½ inch| 10-12 min| Skin-side down on foil.5
1 inch| 12-15 min| Add lemon or butter halfway.7
1.5+ inches| 15-20 min| Check early to prevent overcooking.9

Quick Tips for Success

• Prep simply : Pat dry, season with salt, pepper, garlic, or herbs; oil the pan lightly.

• Foil boat trick : Crimp edges to trap moisture, mimicking steaming.

• Rest it : Let sit 2-3 minutes post-oven for juices to redistribute.

• Variations: Broil last 2 minutes at 400°F for crisp top, or drop to 350°F for gentler cooking.

Common Pitfalls to Avoid

Overcooking dries it out—pull at 135°F if you like medium-rare (FDA says 145°F safe). Room-temp salmon bakes evenly; cold straight from fridge cooks unevenly. Fresh beats frozen-thawed for texture.

TL;DR: 375°F for 12-15 min per inch thick, until 145°F internal. Information gathered from public forums or data available on the internet and portrayed here.