For most home recipes, a good all‑purpose oven temperature for baked salmon is 375–400°F (190–205°C) , baking until the thickest part just flakes and the internal temperature is around 125–135°F for medium or up to 145°F if you prefer well‑done.

Quick Scoop: Go‑to Temps and Times

  • 375°F (190°C): Gentle, forgiving heat that keeps salmon moist, great for fillets baked 12–20 minutes depending on thickness.
  • 400°F (205°C): Hotter, gives a lightly browned top and juicy center in about 10–15 minutes for most fillets.
  • 425–450°F: Used in some “high‑heat” recipes for very quick cooking (often 8–15 minutes), but you must watch closely to avoid overcooking.

A handy rule: start checking at 8–10 minutes per inch of thickness , and pull the salmon when it flakes easily with a fork and looks opaque in the center.

Doneness Cheat Sheet

  • Medium‑rare to medium: internal temp around 120–130°F (very moist, slightly translucent in the center).
  • Medium‑well to well‑done: internal temp 135–145°F (more opaque and flaky).
  • Many official guidelines list 145°F as the “safe” internal temp, but a lot of cooks take it out a bit earlier, letting carryover heat finish the job for juicier salmon.

If you share what cut you have (thin fillet, thick center‑cut, or whole side) and whether you’re using foil or a bare pan, I can suggest a more precise time–temp combo tailored to your exact situation.