Seafood · oven
Salmon Fillet
Salmon Fillet
cooking times
10 min – 15 min At the most common temperature, 400°F, salmon fillets takes about 10 min – 15 min. Pick your temperature below for the full chart. Done is always 145°F internal.
Pick your temperature
When is it actually done?
145°F internal The USDA FSIS safe minimum internal temperature for this cut is 145°F, followed by a rest of about 3 minutes. The clock estimates; the thermometer decides. Every time on this page is a planning range, not a doneness test.
Sizing: Times are for typical 1–1.5 inch thick, 6–8 oz portions or a side of salmon of the same thickness — thickness, not weight, drives fish timing.
Worth knowing before you start
- USDA's 145°F leaves salmon firm and fully opaque; many cooks pull at 125–130°F for a silkier medium — that is a personal-preference call below the federal guideline, made with fresh, well-handled fish.
- Fish flakes when pushed with a fork at done — the flake test and the thermometer usually agree within a minute.
- A whole side cooks in the same time as portions of the same thickness; it is one piece of the same geometry.