You usually cook salmon for about 10–15 minutes in a hot oven, or 6–8 minutes on the stove or grill, depending on thickness and temperature.

Quick Scoop

Here’s a simple rule of thumb:

  • Oven-baked salmon:
    • 375–400°F (190–200°C).
    • About 4–5 minutes per ½ inch of thickness, measured at the thickest part.
* Most fillets are done in 10–15 minutes.
  • Pan-seared salmon (stovetop):
    • Medium to medium-high heat.
    • 3–4 minutes skin-side down, then 2–3 minutes on the other side for an average fillet (around 150–180 g).
  • Grilled salmon:
    • Hot grill (around 450–550°F / 230–290°C).
    • 4 minutes on the first side, then 2–3 minutes after flipping for typical fillets.
  • From frozen (oven):
    • 450°F (230°C).
    • Cover and bake 15 minutes, then uncover and bake 10–12 minutes more, until it flakes.

How To Tell It’s Done

Rather than relying only on minutes, use doneness cues:

  • The salmon turns opaque and flakes easily with a fork at the thickest part.
  • Internal temperature:
    • Around 125–130°F (52–54°C) for moist, medium salmon (what many chefs prefer).
* 145°F (63°C) is the USDA “fully cooked” guideline.

A handy example: a typical 1-inch-thick fillet baked at 400°F will usually be ready in about 12–15 minutes, and should flake easily when you gently pull it apart with a fork.

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