Have you wondered about the best Salmon Oven Temp to get the perfectly moist and flakey whole fish or salmon fillet? We’ve got you covered with how to bake salmon in the oven with different oven temperatures, with or without foil!
Salmon is a nutritious fish with many health benefits. It’s rich in omega-3 fatty acids, is a high-quality protein, and is an excellent source of B vitamins. It’s also incredibly delicious!
When cooking them in the oven, the key is to bake them at the right oven temperature and ensure an ideal internal temp. This will avoid overcooking the fish, which will result in tender and juicy salmon.
What Temp Should Salmon Be Cooked in the Oven?
You can bake your salmon at a temperature between 350 F and 425 F. Our favorite oven temperature is 400 F degrees, which will produce a moist fish with crispy skins.
If you are looking for a more tender texture, you can cook your salmon at 350 or 375 degrees. Bake for 10 to 20 minutes depending on the temperature and thickness of the filets.
What Temp to Bake Salmon in Foil
Our favorite temp to bake salmon in foil is 375 F degrees. At this temperature, your salmon will be nicely tender and juicy.
What Is the Right Internal Temperature for Salmon?
Cooked salmon must reach an internal temperature of 145°F before eating. It’s important to remember that after cooking, the internal temperature will rise another 5°F to 10°F while resting, especially if you have covered the fish with foil or a plate to retain heat. Therefore, you can typically remove salmon from the heat source when it has reached 135°F to 140°F.
An instant-read thermometer is the best tool to use to check the internal temperature of salmon. Simply insert it into the center of the thickest part of the fish. You can also use a dual-probe thermometer to continually monitor the temperature of the salmon as it cooks.
How to Tell When Salmon is Done
When salmon is done, the flesh will change in appearance from translucent to opaque. The texture should be flakey and moist but not wet. There are several ways to check salmon doneness:
- The best way to check doneness is to insert an instant-read thermometer into the middle of the thickest part of the fish. It should read 135°F to 140°F in order to reach the safe minimum of 145°F after several minutes of rest before serving.
- The next best option is to slide the tines of a fork between two segments of the flesh and twisting slightly to expose the center. When done, the flesh should be translucent in color, and semi-firm to the touch. Remember, the fish will keep cooking for a few more minutes while resting and will firm up a bit more. If the center looks raw, it will need more time.
- The last resort is the touch method. Press your fingertip lightly on the thickest section of the fish. It will spring back slightly when done, versus jiggling somewhat when still underdone. If the salmon is firm and resists your touch, it’s overdone and should be immediately removed from the heat.
Baked Salmon Internal Temperatures Chart by Doneness
|Rare||Less than 120 F|
|Medium-Rare||125 F to 130 F|
|Medium||135 F to 140 F|
|Well-Done||More than 140 F|
Salmon Oven Temperatures Chart (+ How Long to Bake Salmon At Different Temperatures)
How long to cook salmon will depend on the oven temperature and the size of your salmon. Below is a guide for salmon oven temperatures and cooking time.
|Oven Temperature||6 oz Salmon||1 ½ Lb Salmon|
|350 F||15 to 18 minutes||18 to 25 minutes|
|375 F||12 to 16 minutes||16 to 20 minutes|
|400 F||10 to 15 minutes||15 to 20 minutes|
|425 F||9 to 12 minutes||13 to 15 minutes|
|450 F||8 to 10 minutes||10 to 13 minutes|
How to Bake Salmon in the Oven
- Ensure your salmon is completely thawed. Pat it dry with paper towels to remove any excess moisture. Rub it with olive oil and season with salt and pepper.
- Preheat the oven to 400F. Place the oven rack into the upper middle position. Line a rimmed baking sheet with parchment paper.
- Place the salmon skin-side down on the parchment and top with lemon slices and herbs. Bake for 10 to 20 minutes depending on the thickness of your fillets, but start checking for doneness at the 10-minute mark.
Tips and Tricks for the Perfect Oven-Baked Salmon
- Leave the Skin On: Leaving the skin on the salmon helps to control the amount of heat it’s exposed to. If you remove the skin before cooking, the salmon can quickly overcook. It’s best to leave the skin on until it’s ready to be eaten, or go ahead and eat the skin if you enjoy the flavor and texture.
- Cook the Salmon Skin-Side Down: If you’re cooking fillets, always place the salmon skin-side down on the heat source. The skin acts as a barrier to the heat, and ensures that the fish doesn’t cook too quickly.
- Season Right Before Cooking: Instead of seasoning ahead of time, add salt, pepper, and your seasonings of choice just before you cook salmon. Salt and other seasonings that have sodium will draw moisture out of the fish and can cause it to dry out if applied too early.
- Avoid High Heat: Heat your cooking source to the appropriate temperature as indicated in the recipe you’re using. This will ensure that the salmon cooks evenly.
Is it Better to Bake Salmon at 350 F or 400 F?
If you prefer your salmon with crispy skin, 400 F is a better oven temperature to bake the fish.
Is it Better to Bake Salmon at 375 F or 400 F?
You can cook your salmon at either 375 F or 400 F, but for a tender fish with crispier skin, 400 F is a preferred temperature.
How Long to Bake Salmon at 400 F
At 400 F degrees, it will take about 10 to 15 minutes to bake a 6-oz salmon fillet, or 15 to 20 minutes to bake a 1.5-pound salmon.
How Long to Bake Salmon at 425 F
At 425 F degrees, it will take about 9 to 12 minutes to bake a 6-oz salmon fillet, or 13 to 15 minutes to bake a 1.5-pound salmon.
How Long to Bake Salmon in Foil
Baked salmon in foil takes about 15 minutes to cook in a 375°F oven. The best way to check salmon for doneness is to use an instant-read thermometer.
How to Buy Salmon
We recommend purchasing wild-caught pacific salmon for the best nutrition value. Make sure your salmon looks nice and pink without a strong fishy smell.
How to Bake Frozen Salmon
If you are cooking salmon straight from frozen, you can cook it at 425F. It’s best to cover the salmon with foil and bake for 15 minutes. Then remove the foil and bake for about another 10 minutes or until cooked through.
Should I Cook Salmon Skin Off or On?
We recommend that you keep the salmon’s skin on when cooking it in the oven.
If you’re cooking fillets, always place the salmon skin-side down on the heat source. The skin acts as a barrier to the heat, and ensures that the fish doesn’t cook too quickly.
Can Salmon Be Pink in the Middle?
The most reliable way to check the doneness of food is to use an instant-read thermometer. Cooked salmon should be between 110°F and 140°F. When salmon is cooked, it will have an opaque pinkish/white color on the outside, and a translucent pink color on the inside. If the salmon is still a dark pink color on the outside it should be cooked longer.
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Salmon Oven Temp (+ Best Baked Salmon Recipe)
- 2 pounds side of salmon boneless
- 5 sprigs fresh rosemary
- 2 small lemons divided, plus more for serving
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
- 4 cloves garlic peeled and chopped
- additional chopped fresh herbs
- Remove the salmon from the fridge and let it rest at room temperature for about 10 minutes.
- Preheat the oven to 375°F. Line a large baking dish or a rimmed baking sheet with a large piece of foil.
- Lightly coat the foil with cooking spray and place 2 sprigs of rosemary in the middle.
- Cut one of the lemons into thin slices and place half of the slices along the middle of the baking dish with the rosemary. Place the salmon on top.
- Drizzle the salmon with olive oil and sprinkle it with salt and pepper. Gently rub the salt and pepper into the salmon and then top with the chopped garlic. Place the remaining rosemary sprigs and lemon slices on top of the salmon. Squeeze the juice from the second lemon on top.
- Fold the sides of the foil up and over the top of the salmon until it’s completely enclosed. If the foil isn’t large enough, place another piece of foil on top and fold the edges under to create a sealed packet. Be sure to leave space in the foil packet to allow the air to circulate.
- Bake the salmon for about 15-20 minutes. Insert an instant-read thermometer into the thickest part of the salmon and remove it from the oven when it reaches 135°F to 140°F.
- After removing the salmon from the oven, carefully open the foil so the top of the fish is exposed. Set the oven to broil and place the salmon under the broiler for a couple of minutes until golden. Watch it carefully so it doesn’t burn.
- Remove the salmon from the oven and check the temperature again. If it has reached 145°F, the salmon is ready to eat. If it hasn’t, cover the salmon with foil for about 5 minutes until it reaches 145°F.
- Slice the salmon into portions, garnish with lemon and chopped herbs, and enjoy with your favorite sides.
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