The best way to bake salmon
Bake two 1-inch-thick salmon portions at 425°F, starting checks around 8 minutes. Continue until each thickest center measures at least 145°F / 63°C. Many portions take about 8–12 minutes, but thickness and starting temperature change the time.
On this page
Pat the salmon dry, season it, and place it skin-side down. Thickness and starting temperature change the clock, so internal temperature and flaking are the decision cues.
Which method should you use?
Ingredients and equipment
2 servings
Ingredients
Equipment
- Rimmed sheet pan or baking dish
- Oven
- Paper towels
- Instant-read thermometer
- Dry oven mitts
Remove pin bones if present. Thicker portions take longer; thin tail pieces may finish early.
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Safety boundaries
- FoodSafety.gov lists 145°F for fish or cooking until flesh is opaque and separates easily with a fork.
- Measure at the thickest part without touching the pan.
- Refrigerate cooked salmon within 2 hours and use within 3–4 days.
High-heat thermometer method
Preheat
Heat oven to 425°F with rack in the center.
Look for Oven signals fully preheated.
Prepare
Pat the two 6-ounce portions dry, brush with 1 teaspoon oil total, and season to taste.
Look for Surface is dry and lightly coated.
Bake
Bake skin-side down for 8–12 minutes.
Look for Flesh begins to flake at the thickest point.
10:00 suggested timingVerify and serve
Measure the thickest center with a food thermometer. Continue baking until it reaches 145°F / 63°C; check each portion. Serve when ready to handle.
Look for At least 145°F in the thickest center.
Fix common problems
Treating minutes per pound as exact and skipping a thermometer check at the thickest point.
Center below 145°F / 63°C? Continue baking and recheck in the thickest center of each portion before serving.
White surface protein or dry edges? Try the gentler 325°F method next time and check the center early. Still reach 145°F / 63°C; appearance does not replace the temperature check.
Common questions about this method
Is the white stuff on salmon a sign it is unsafe?
White surface protein is not a food-safety test. Use a thermometer in the thickest center and follow the safe cooking endpoint rather than judging safety by appearance alone.
Does salmon require the steak’s three-minute rest?
The federal chart lists fish at 145°F and does not assign it the three-minute rest required for whole beef steaks. A brief rest may suit serving, but it is not a replacement for reaching the fish endpoint.
Other methods, in full
Open any method to read its preparation and steps side by side with your current choice.
Most evenAbout 30–40 min
Pat dry two salmon portions around 6 ounces each and 1 inch thick, brush with 1 teaspoon oil total, and season. Bake skin-side down at 325°F for about 18–25 minutes. Check each thickest center and continue until it reaches 145°F / 63°C; thickness can change the time.
Preparation
2 servings
Ingredients
- 2 salmon portions, about 6 oz / 170 g each and 1 inch thick
- 1 teaspoon oil
- Fine salt and pepper to taste
Equipment
- Rimmed sheet pan or baking dish
- Oven
- Paper towels
- Instant-read thermometer
- Dry oven mitts
Remove pin bones if present. Thicker portions take longer; thin tail pieces may finish early.
Preheat
Heat oven to 325°F.
Look for Oven is fully preheated.
Prepare
Pat the two 6-ounce portions dry, brush with 1 teaspoon oil total, season to taste, and place skin-side down.
Look for Even coating.
Bake
Bake a 1-inch fillet for 18–25 minutes.
Look for Flesh separates with gentle pressure.
20:00 suggested timingVerify and serve
Measure the thickest center with a food thermometer. Continue baking until it reaches 145°F / 63°C; check each portion. Serve when ready to handle.
Look for At least 145°F in the thickest center.
Adapt to your setup
Sources behind the method
Evidence status: Based on the linked sources. Best Way has not physically tested this method.
Sources open in a new tab. Verify important safety guidance with the linked authority and your product manufacturer.
Based on published sources
Based on the linked sources. Best Way has not physically tested this method.
Updated 2026-09-05. Clarified the 145°F temperature check and aligned oil quantities across both methods. Read our testing standards →
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