For typical fillets, a good starting point is 400°F (204°C) for about 12–15 minutes, until the salmon flakes easily and reaches an internal temperature near 135–145°F in the thickest part.

Here’s a simple, reliable approach you can follow tonight:

  • Preheat your oven to 400°F (about 200°C).
  • Pat salmon dry, place skin‑side down on a lined baking sheet, and season (salt, pepper, oil, lemon, herbs, etc.).
  • Bake:
    • Thin fillets (around ½ inch thick): 10–12 minutes.
* Average fillets (about 1 inch): 12–15 minutes.

* A larger side (around 2 lb): 15–20 minutes at 375–400°F.
  • Check doneness: the flesh should be opaque, flake with a fork, and a thermometer in the thickest part should read roughly 125–130°F for moist, medium salmon or up to 145°F for fully cooked per safety guidelines.

If your salmon is frozen, bake it at 400°F and add about 8–10 extra minutes (for many frozen fillets, that ends up roughly 20–30 minutes total depending on thickness).