You’ll get the best baked salmon by using a moderately hot oven (around 375–400°F / 190–200°C) and checking internal temperature rather than just time.

Quick Scoop

  • Ideal oven range: 375–400°F (190–200°C) for most home ovens.
  • Internal temp target: 130–135°F (54–57°C) in the thickest part for moist, medium salmon; up to 140–145°F (60–63°C) if you like it more done.
  • Typical time: 10–15 minutes for a normal fillet at 400°F, 14–18 minutes at 450°F, or about 20–25 minutes at 350°F, depending on thickness.
  • Visual cue: Flesh should flake easily with a fork and turn opaque, but still look a bit juicy in the center.

Simple go‑to method

  1. Preheat oven to 400°F (200°C).
  1. Pat salmon dry, add oil or butter, salt, pepper, and any herbs or lemon.
  2. Bake 10–15 minutes (thicker pieces can take up to 20), then check the thickest part with a thermometer for 130–135°F.
  1. Let it rest a few minutes so juices redistribute before serving.

Why temps vary online

  • Some recipes suggest 350°F for gentler, more forgiving cooking (slightly longer time).
  • Others go high, 425–450°F , for faster cooking and crisper edges or skin, but you must watch closely to avoid drying it out.
  • Many modern “how to bake salmon” guides now treat 400°F as the sweet spot between speed and tenderness.

If you’re ever unsure, trust a thermometer more than the clock—once you hit around 130–135°F in the thickest part, your salmon is usually at that perfect tender, flaky stage.

TL;DR: Set the oven to about 400°F (200°C), bake 10–15 minutes, and pull it when the center hits 130–135°F for juicy, flaky salmon. Information gathered from public forums or data available on the internet and portrayed here.