You generally bake salmon for about 10–20 minutes, depending mainly on thickness and oven temperature.

Quick Scoop

  • At 375–400°F (190–200°C): about 10–15 minutes for typical fillets, or roughly 4–5 minutes per ½ inch (1.25 cm) of thickness at the thickest part.
  • At 425–450°F (220–230°C): about 12–18 minutes, often used for “hot and fast” juicy salmon.
  • Internal temperature: remove when the thickest part reaches about 135–145°F and flakes easily with a fork.

Simple rule of thumb

  • Measure the thickest part of the fillet.
  • Bake at 375–400°F for about 4–5 minutes per ½ inch of thickness.
  • Start checking a few minutes early so you don’t overcook it.

Think of it like this: the thicker the salmon, the longer the time, but it almost never needs more than 20 minutes in a properly preheated oven.

TL;DR: For a normal dinner-sized fillet, bake at 375–400°F for around 12–15 minutes until it flakes and hits about 135–145°F inside.

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