For most home ovens, a reliable range to bake salmon is 375–425°F (190–220°C) , depending on how fast you want it to cook and how browned you like the surface.

Quick Scoop

  • A very common choice is 375°F (190°C) because it keeps salmon moist and is forgiving if you leave it in a minute or two longer.
  • Many “restaurant-style” recipes go hotter, 400–425°F (200–220°C) , which gives you slightly crisper edges and faster cooking in about 12–15 minutes for typical fillets.
  • Some classic recipes use 350°F (175°C) for gentle, even cooking, especially for a large side of salmon baked for around 20–25 minutes.

No matter which oven temperature you pick, the key is the internal temperature of the fish:

  • The FDA considers salmon safely cooked at 145°F (63°C) in the thickest part.
  • Many chefs prefer about 120–125°F (49–52°C) for wild or farmed salmon for a more tender, silky texture.

So in practice:

  • If you like it extra moist and tender, aim for about 400°F and pull it when it hits 120–125°F in the thickest part. Let it rest a few minutes so it finishes gently.
  • If you’re cooking for safety above all else, bake at 375–400°F until the thickest part reaches 145°F , and the flesh flakes easily with a fork.

Think of the oven temp as your “speed dial” (350–425°F), and the internal thermometer as your “done-ness dial” (about 120–145°F depending on how moist you want it).