Bake salmon at 400°F (204°C) for about 8–10 minutes, the Alaska Seafood Marketing Institute's time, or use the 10-minute rule: about 10 minutes per inch of thickness at 450°F (Clemson Extension). USDA and FDA say fish is done at 145°F (63°C), or when the flesh is no longer translucent and flakes easily with a fork.
Key facts
- Safe minimum for salmon and all fish: 145°F (63°C), with no rest time required.
- 10-minute rule: about 10 minutes per inch of thickness, measured at the thickest point.
- Add about 5 minutes if the fish is wrapped in foil or cooked in a sauce.
- Double the time (about 20 minutes per inch) for fish cooked from frozen.
- Pan-sear salmon over medium-high heat for about 3–4 minutes per side.
How long to cook salmon in the oven?
Most salmon fillets bake in 8 to 15 minutes, depending on thickness and oven temperature. The Alaska Seafood Marketing Institute (ASMI) gives 8–10 minutes in an oven preheated to 400°F (204°C). Clemson University Extension's 10-minute rule works at 450°F (232°C): bake about 10 minutes per inch of thickness, turning the fish halfway through (fillets under 1/2 inch thick don't need turning). Measure the thickest part of the fillet with a ruler before it goes in.
| Fillet thickness | Uncovered, 450°F (232°C) | In foil or sauce | From frozen |
|---|---|---|---|
| 1/2 inch (1.3 cm) | About 5 min | About 10 min | About 10 min |
| 3/4 inch (2 cm) | About 7–8 min | About 12–13 min | About 15 min |
| 1 inch (2.5 cm) | About 10 min | About 15 min | About 20 min |
| 1 1/2 inches (3.8 cm) | About 15 min | About 20 min | About 30 min |
These times come straight from the 10-minute rule as Clemson and NC Sea Grant describe it. They're a starting point. NC Sea Grant advises checking a few minutes early, because overcooked fish can't be fixed. Finish by checking for 145°F or for flesh that flakes.
How long to bake salmon at 400°F or 425°F?
At 400°F (204°C), ASMI's time is 8–10 minutes. A 425°F (218°C) oven sits between ASMI's 400°F time and the 450°F times above. Thick center-cut pieces and salmon steaks need the longer end; thin tail pieces the shorter. Convert other oven settings with the 400°F to Celsius and 425°F to Celsius pages.
How long to bake salmon at 350°F or 375°F?
We couldn't find a USDA, FDA, extension or seafood-board time for salmon at 350°F or 375°F, so we won't guess one. A lower oven simply takes longer than the times above. Start checking at the 400°F time and keep going until the center reaches 145°F or flakes easily.
Salmon in foil
Wrapping salmon in foil or parchment, or baking it in a sauce, slows cooking. Both Clemson and NC Sea Grant say to add about 5 minutes to the total time.
What is the 10-minute rule for cooking fish?
The 10-minute rule says to cook fish about 10 minutes per inch of thickness, measured at its thickest point. Clemson University's Home & Garden Information Center applies it to baking, broiling, grilling, steaming and poaching fillets, steaks or whole fish, but not to microwaving or deep frying. Two adjustments come with it:
- Foil or sauce: add about 5 minutes to the total.
- Frozen, not thawed: double the time, to about 20 minutes per inch.
For the microwave, Clemson suggests about 3 minutes per pound of boneless fish on high, rotating the dish halfway through.
How long to cook salmon in a pan?
Pan-sear salmon over medium-high heat for about 3–4 minutes per side, according to ASMI. That's for typical fillet portions; thicker pieces take longer. The thermometer, not the clock, tells you when it's done: 145°F (63°C) in the thickest part.
How long to cook salmon on the grill?
On a grill heated to 400°F (204°C), ASMI gives about 10–12 minutes for salmon. Clemson Extension's grilling guidance is similar: grill fish covered over a moderately hot fire, with the grate 4–6 inches above the heat, for 10–12 minutes per inch of thickness, turning it halfway through.
How long to broil salmon?
Use the 10-minute rule under the broiler, splitting the time between the two sides. Clemson says to place fish 1 inch thick or less 2–4 inches from the heat, and thicker pieces 5–6 inches away, cooking one side for half the total time before turning it.
How do you know when salmon is done?
Salmon is done when it reaches 145°F (63°C) in the thickest part, or when the flesh is no longer translucent and separates easily with a fork. That's the guidance on FoodSafety.gov's safe minimum temperature chart, and FDA gives the same separate-with-a-fork test. NC Sea Grant suggests slipping a fork or the tip of a knife into the thickest point and gently pulling the flesh aside to look.
For a thermometer reading, insert the probe from the side into the center of the thickest part (see how to use a meat thermometer). Many cooks take salmon off the heat earlier for a silkier texture: America's Test Kitchen pulls farmed salmon at 125°F and wild salmon at 120°F. Those temperatures are below the USDA and FDA recommendation, so people who are pregnant, older adults, young children and anyone with a weakened immune system should stick to 145°F. Details on our salmon temperature page.
What temperature should cod, halibut, tilapia and other fish be cooked to?
All fish, whole or fillet, should reach 145°F (63°C), per FoodSafety.gov. That includes cod, halibut, tilapia, trout and tuna. Lean white fish such as cod and tilapia follow the same 10-minute rule for timing; NC Sea Grant bakes fish at 450°F. See fish temperatures for more.
Should salmon be at room temperature before cooking?
It doesn't need to be, and food-safety rules limit how long it can sit out. Raw fish, like other perishable food, shouldn't be at room temperature for more than 2 hours, or 1 hour above 90°F (USDA). Keep it in the refrigerator until you're ready to season and cook it. If it's frozen, thaw it overnight in the fridge or in cold water (see how to thaw salmon), or cook it from frozen and double the time.
Questions people ask
Is it OK if salmon is a little pink in the middle?
Salmon is naturally pink when cooked; what matters is translucency. USDA and FDA say to cook it to 145°F or until it's no longer translucent and flakes easily with a fork.
Do you flip salmon in the oven?
Clemson's 10-minute rule turns fish halfway through baking, but says fish under 1/2 inch thick doesn't need turning.
How long does salmon take to cook from frozen?
About twice as long as thawed fish: roughly 20 minutes per inch of thickness, per Clemson Extension. Check that it reaches 145°F in the center.
How long does raw and cooked salmon last in the fridge?
Raw salmon keeps 1–2 days and cooked salmon 3–4 days at 40°F or below. See salmon storage and cooked fish storage.
What temperature is tuna cooked to?
FoodSafety.gov lists 145°F (63°C) for all fish, tuna included. Seared or rare tuna is a preference that falls below that minimum.
Sources
- FoodSafety.gov: Safe minimum internal temperatures
- FDA: Selecting and serving fresh and frozen seafood safely
- Clemson University Extension HGIC: Safe handling of fish
- NC Sea Grant, Mariner's Menu: Cooking methods
- Alaska Seafood Marketing Institute: Alaska seafood hacks
- America's Test Kitchen: What's the ideal temperature of cooked salmon?
