For most home‑cooked salmon, the best oven temperature is between 375°F and 450°F (190–230°C) , depending on how fast you want it done and how crispy you like the outside.

Quick temperature guide

Oven temp| Typical cook time*| Best for
---|---|---
350°F (175°C)| ~20–25 minutes| Slow, gentle cooking; good if you’re baking salmon with sides. 17
375°F (190°C)| ~12–18 minutes| Balanced speed and tenderness; popular for “set‑and‑forget” weeknight dinners. 79
400°F (205°C)| ~10–15 minutes| Faster, juicy center with a lightly browned top. 9
425–450°F (220–230°C)| ~12–18 minutes| Crispier edges, moist inside; great if you want salmon in under 20 minutes. 3510

*Times assume a 1‑inch‑thick fillet ; add a few minutes for thicker cuts.

Doneness and safety

  • The FDA and USDA recommend cooking salmon to 145°F (63°C) in the thickest part, measured with an instant‑read thermometer.
  • Many chefs pull it at 135–140°F and let it rest a few minutes; it’ll coast up to 145°F and stay extra moist.
  • Visually, salmon is done when it flakes easily with a fork and turns opaque from the outside toward the center.

Simple pro‑style tip

For a foolproof, trendy‑style bake:

  1. Preheat oven to 425–450°F.
  1. Season salmon, place skin‑side down on a parchment‑ or foil‑lined tray.
  1. Bake 12–16 minutes , checking the thickest part with a thermometer; rest 3–5 minutes before serving.

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