Step-by-Step Instructions
- 1Preheat oven to 400°F / 205°C
- 2Place salmon fillets on foil-lined baking sheet
- 3Brush with olive oil and season with salt and pepper
- 4Add herbs and lemon slices if desired
- 5Bake 12-15 minutes until fish flakes easily with fork
- 6Check internal temperature reaches 125-145°F / 50-65°C (medium rare to well done)
- 7Serve immediately with lemon wedges
Expert Tips for Baking
- Can wrap in parchment for "en papillote" cooking
- Add vegetables for complete meal
- Thicker fillets may need 2-3 extra minutes
- Fish is done when it flakes easily
Salmon Temperature Guide
| Doneness | Temperature | Description |
|---|---|---|
| Medium Rare | 125°F / 50°C | Translucent center, firm texture |
| Medium | 130°F / 55°C | Slightly translucent center, moist and flaky |
| Medium Well | 140°F / 60°C | Opaque with hint of pink, still moist |
| Well Done | 145°F / 65°C | Opaque throughout, flakes easily |
Salmon Safety Guidelines
Important food safety practices when handling and cooking salmon.
Cook to proper internal temperature
Use food thermometer
Remember
When in doubt, use a food thermometer. It's the only reliable way to ensure your salmon is safely cooked and delicious.
Other Ways to Cook Salmon
Pan-Searing
Pan-Searing Salmon
Cook Time
10min
Pan Temperature
Medium-High
300-350°F / 150-175°C
Internal Temperature
120-150°F / 50-65°C
Medium Rare to Well Done
Read the guide
Air Frying
Air Frying Salmon
Cook Time
10min
Air Fryer Temperature
390°F / 200°C
Internal Temperature
120-150°F / 50-65°C
Medium Rare to Well Done
Read the guide
Steaming
Steaming Salmon
Cook Time
10min
Steam Temperature
210°F / 100°C
Internal Temperature
120-150°F / 50-65°C
Medium Rare to Well Done
Read the guide
Grilling
Grilling Salmon
Cook Time
10min
Grill Temperature
Medium-High
400-450°F / 204-232°C
Internal Temperature
120-150°F / 50-65°C
Medium Rare to Well Done
Read the guide
Sous-vide
Sous-vide Salmon
Cook Time
1h
Cooking Temperature
125°F / 50°C
Internal Temperature
120-150°F / 50-65°C
Medium Rare to Well Done
Read the guide
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