For most home ovens, a reliable starting point is 400°F (about 200°C) for around 12–15 minutes, depending on the thickness of the salmon and whether it’s a whole side or individual fillets. Salmon is safely done when the thickest part reaches about 135–145°F inside and flakes easily with a fork, though many people prefer stopping a bit earlier (around 120–130°F) for a more moist, medium doneness.

What temp and how long to bake salmon (Quick Scoop)

Baking salmon is mostly about matching oven temperature to the thickness of your fish so you hit that sweet spot: tender, flaky, and not overcooked.

Simple default method (busy weeknight go‑to)

If you just want an easy, repeatable answer for “what temp and how long to bake salmon,” use this:

  1. Preheat oven to 400°F (200°C).
  1. Place salmon on a lined baking sheet, skin side down (optional: lightly oil and season).
  1. Bake:
    • Thin/normal fillets (about 1 inch thick): 12–15 minutes.
 * A large side (around 2 lb): about 15–20 minutes.
  1. Start checking early: the salmon should flake easily and the center should be just opaque, not dry.
  1. Ideal internal temp:
    • Moist/medium: pull around 120–130°F (it will rise a few degrees as it rests).
 * Fully cooked per food‑safety guidance: 145°F at the thickest part.

Quick rule of thumb people on cooking blogs and forums often use: about 4–5 minutes per ½ inch of thickness at moderate oven temps like 375–400°F.

Different temps & styles (so you can tweak)

Here’s how common oven temperatures change time and texture:

  • 375°F (190°C):
    • Good “gentle bake,” especially if you cover in foil.
    • About 4–5 minutes per ½ inch of thickness (roughly 10–20 minutes for most fillets).
  • 400°F (200°C):
    • Great everyday choice, balances browning with tenderness.
    • 12–15 minutes for medium fillets or 6 oz portions.
  • 425–450°F (220–230°C):
    • Hot and fast roast, good when you want more color or a crispier top.
    • Often 10–18 minutes depending on thickness; some recipes do 14–18 minutes at 450°F, especially for thicker fillets, watching closely near the end.

Foil‑wrapped vs. uncovered vs. frozen

Foil (or parchment) packets

  • Keeps the fish very moist, forgiving if you’re nervous about overcooking.
  • At 400°F, typical ranges:
    • Thin fillets (½ inch): about 12–15 minutes.
    • Medium fillets (1 inch): about 15–18 minutes.
    • Thick fillets (1½+ inches): about 18–20 minutes.

Uncovered on a tray

  • Better browning and slightly firmer texture.
  • Times are similar or slightly shorter than foil, but you have less “cushion” before it dries out, so check early and use a fork or thermometer.

Starting from frozen (no thaw)

At 400°F, you need extra time:

  • Frozen portions around ½ inch thick: about 20–25 minutes.
  • Frozen medium fillet (about 1 inch): about 25–30 minutes.
  • Frozen thick fillet (1½+ inches): about 30–35 minutes.

Still aim for flaky flesh and an internal temp around 135–145°F at the thickest part for doneness.

Tiny “feel” checks so you don’t overbake

  • Flake test: Slip a fork into the thickest part and gently twist. If it flakes easily but is still slightly translucent in the very center, it will be perfect after a minute or two of resting.
  • Thermometer: Aim for about 120–130°F if you like it soft and moist, or closer to 140–145°F if you want it fully opaque and firm.
  • Rest: Let it sit a couple of minutes after you pull it out; carryover heat finishes the cooking without drying it out.

Quick mini example

Imagine a regular weeknight:

  • You’ve got 4 small fillets, each roughly 1 inch thick.
  • Set oven to 400°F, season with salt, pepper, lemon, and a little oil.
  • Bake for 12 minutes, then check the center with a fork. If it just starts to flake and looks slightly glossy inside, take it out; if still quite raw, give it another 2–3 minutes.

You’ve now essentially followed the same time–temp pattern many popular salmon recipes and forum cooks swear by in 2025–2026.

TL;DR: A great general answer to “what temp and how long to bake salmon” is: 400°F for about 12–15 minutes for average fillets, adjusting a few minutes up or down for thickness, and stopping when it flakes easily and hits roughly 120–145°F inside, depending on how done you prefer it.

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