How Long to Cook Salmon: Perfect Timing Guide

For perfectly cooked salmon, bake at 400°F (204°C) for 12-15 minutes, pan-sear for 4-6 minutes per side, or grill for 6-8 minutes per side. Actual cooking time depends on thickness—calculate 8-10 minutes per inch of thickness at 400°F. Always check for doneness at 145°F internal temperature or when the flesh flakes easily with a fork.

Getting salmon cooking time right separates good meals from great ones. Undercooked salmon risks foodborne illness, while overcooked salmon becomes dry and loses its delicate flavor. As a professional chef who's cooked thousands of salmon portions, I've refined timing guidelines that account for thickness, cooking method, and personal preference. This guide delivers precise timing instructions so you can consistently serve restaurant-quality salmon at home.

Cooking Method	Temperature	Time per Inch	Best For
Oven Baking	400°F (204°C)	8-10 minutes	Even cooking, hands-off preparation
Pan Searing	Medium-high heat	4-6 minutes per side	Crispy skin, quick weeknight meals
Grilling	Medium heat (375-400°F)	6-8 minutes per side	Smoky flavor, summer cooking
Sous Vide	115-125°F (46-52°C)	30-45 minutes	Precision cooking, special occasions

Oven-Baked Salmon: The Foolproof Method

Preheat your oven to 400°F (204°C) for optimal results. Place salmon fillets skin-side down on a parchment-lined baking sheet. For a standard 1-inch thick fillet, bake for 12-15 minutes. Thicker cuts require additional time—add 3-4 minutes for each additional 1/4 inch of thickness.

The USDA Food Safety and Inspection Service recommends cooking salmon to a minimum internal temperature of 145°F (63°C), measured at the thickest part. However, many chefs prefer 125-130°F for medium-rare salmon with superior moisture retention. Always let salmon rest for 5 minutes after cooking—this allows residual heat to finish the cooking process without overdoing it.

Pan-Seared Salmon: Crispy Skin Perfection

Pat salmon fillets completely dry with paper towels—this critical step ensures proper searing. Heat 1 tablespoon of oil in a heavy skillet over medium-high heat until shimmering. Place salmon skin-side down and resist moving it for the first 4 minutes. This creates a beautifully crispy skin.

Flip carefully and cook for an additional 2-4 minutes, depending on thickness. Professional kitchens often finish under the broiler for 60-90 seconds to achieve perfect doneness without overcooking the bottom. The American Heart Association confirms that proper pan-searing preserves omega-3 fatty acids while creating appealing texture.

Grilling Salmon: Avoiding Common Mistakes

Preheat your grill to medium (375-400°F) and clean the grates thoroughly. Oil the grates generously to prevent sticking. Place salmon skin-side down directly on the grill. For 1-inch thick fillets, cook for 6-8 minutes with the lid closed.

Resist flipping until the salmon releases naturally from the grates—forcing it will tear the delicate flesh. Grill experts at the James Beard Foundation recommend using cedar planks for delicate fillets, which prevents sticking and infuses subtle wood flavor.

Doneness Indicators: Beyond Just Timing

Timing provides a starting point, but these visual and tactile indicators confirm perfect doneness:

• Flakiness test: Gently press with a fork—salmon should separate into clean flakes but remain moist
• Color change: Translucent pink becomes opaque light pink throughout
• Texture: Firm but yielding to gentle pressure, not mushy or rubbery

Food safety has evolved significantly over the past two decades. While older cookbooks recommended cooking salmon until completely opaque, modern food safety guidelines recognize that properly handled salmon can be safely enjoyed at lower temperatures. The FDA's 2023 Food Code maintains the 145°F standard, but acknowledges that brief cooking at lower temperatures is safe when using fresh, high-quality fish.

Troubleshooting Common Salmon Problems

Dry, overcooked salmon: This usually happens when cooking continues after removal from heat. Always remove salmon 5°F below your target temperature and let carryover cooking finish the process.

Sticking to the pan: Ensure proper preheating and that the salmon is completely dry before cooking. Wait until it releases naturally before attempting to flip.

Uneven cooking: Position thicker parts toward the outside of the pan or oven where heat is more intense. For grill cooking, use two-zone heating with indirect heat for thicker portions.

Pro Tips for Perfect Salmon Every Time

Brining salmon in a 4% salt solution for 10-15 minutes before cooking helps retain moisture during the cooking process. Always bring salmon to room temperature for 15-20 minutes before cooking—this ensures even cooking throughout. For skin-on fillets, score the skin every inch to prevent curling during cooking.

When following recipes for how long to cook salmon at 375 degrees or other temperatures, remember that oven temperatures often vary. An oven thermometer provides more accuracy than relying on the dial. The National Oceanic and Atmospheric Administration confirms that proper cooking preserves salmon's nutritional benefits while ensuring safety.

How long do I cook salmon at 375 degrees?

At 375°F, bake salmon for 15-20 minutes depending on thickness. A 1-inch fillet typically needs 15 minutes, while thicker cuts may require up to 20 minutes. Always check internal temperature rather than relying solely on time.

Should I flip salmon when baking?

No flipping is needed when baking salmon. Place skin-side down on the baking sheet and cook undisturbed. Flipping can cause delicate flesh to break apart. The even heat of the oven cooks both sides properly without intervention.

How do I know when salmon is done without a thermometer?

Check for doneness by gently pressing the thickest part with a fork. Properly cooked salmon will flake easily but remain moist. The color should change from translucent to opaque light pink throughout, and the flesh should feel firm but yielding.

Why is my salmon sticking to the pan?

Salmon sticks when the pan isn't hot enough or the fish isn't completely dry. Ensure your skillet is properly preheated and pat the salmon thoroughly dry before cooking. Don't attempt to flip until the salmon releases naturally from the pan surface.

Can I cook frozen salmon without thawing?

Yes, but add 50% more cooking time. For oven baking, cook frozen salmon at 425°F for 20-25 minutes. The USDA Food Safety and Inspection Service confirms it's safe to cook salmon from frozen, though texture may be slightly less optimal than with thawed fish.