Whole Salmon
at 400°F
45 min – 1 hr Plan on 9 to 12 minutes per pound in a 400°F oven. A 5 lb whole salmon lands around 45 min – 1 hr. Done is 145°F on a food thermometer, plus a 5-minute rest — never the clock alone.
Time by weight at 400°F
Planning ranges for a fully thawed, fridge-temperature whole salmon. The right-hand column is when to take the first thermometer reading.
| Weight | Estimated time at 400°F | Check thermometer from |
|---|---|---|
| 3 lb | 25 min – 35 min | 25 min in |
| 3.5 lb | 30 min – 40 min | 25 min in |
| 4 lb | 35 min – 50 min | 30 min in |
| 4.5 lb | 40 min – 55 min | 35 min in |
| 5 lb | 45 min – 1 hr | 40 min in |
| 5.5 lb | 50 min – 1 hr 5 min | 40 min in |
| 6 lb | 55 min – 1 hr 10 min | 45 min in |
| 6.5 lb | 1 hr – 1 hr 20 min | 50 min in |
| 7 lb | 1 hr 5 min – 1 hr 25 min | 55 min in |
Start checking the internal temperature well before the low end of the range — an early check costs nothing; a late one costs the meal. Done means 145°F on a food thermometer.
400°F vs the other temperatures
Same cut, every temperature this site publishes for it.
| Oven temp | Time for a 5 lb whole salmon | Per pound |
|---|---|---|
| 375°F | 50 min – 1 hr 5 min | 10–13 min/lb |
| 400°F (this page) | 45 min – 1 hr | 9–12 min/lb |
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 5 minutes. The clock estimates; the thermometer decides. Every time on this page is a planning range, not a doneness test.
Worth knowing before you start
- Measure at the thickest point behind the head; the tail will always be more done — tuck foil around the tail if it matters to you.
- Stuffing the cavity with lemon and herbs barely changes the time; stuffing it densely with anything else does.
- The skin peels off in one satisfying sheet after cooking — leave it on for the oven.
Answers people ask
How long does a whole salmon take at 400°F?
Plan on 9 to 12 minutes per pound at 400°F. A 5 lb example takes about 45 min – 1 hr. It is done when the internal temperature reaches 145°F on a food thermometer, not when the clock runs out.
What internal temperature is a whole salmon done at?
145°F, measured with a food thermometer in the thickest part, then rested about 5 minutes. That is the USDA FSIS safe minimum.
Is 400°F a good temperature for a whole salmon?
It is one of 2 temperatures this site publishes for this cut (375°F, 400°F). Lower runs longer and more forgiving; higher runs faster with more browning. 375°F is the most common choice.
More seafood timings
Where these numbers come from
Ranges are anchored to USDA FSIS published timetables where they exist, and derived from that anchor plus cross-checked published sources where they do not — widened to cover the disagreement between sources rather than split down the middle. The full reasoning is on the method page. If a figure here looks wrong, say so — corrections are prioritised.