Cooking salmon to tender, flaky perfection is easier than you think. With the right techniques timing and temperature, you can make restaurant-quality salmon at home in no time.
In this comprehensive guide, we’ll cover everything you need to know about cooking salmon, including:
- Factors that affect salmon cook times
- Recommended cook times for common cooking methods
- How to tell when salmon is done
- Tips for preventing overcooked salmon
- Storing and reheating leftover salmon
What Impacts How Long Salmon Cooks?
Several key factors influence how long it takes to cook salmon:
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Thickness – Thicker cuts of salmon take longer to cook through Aim for evenly sized fillets about 1 inch thick
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Cooking method – Grilling, baking, and pan searing all require different cook times.
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Temperature – Higher heat cooks salmon faster Adjust time accordingly if cooking at low or high temps
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Doneness – Salmon cooked rare takes less time than well-done. Decide on your desired doneness.
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Additions – Toppings like marinades and rubs can increase cook time slightly.
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Frozen vs. fresh – Frozen salmon may take 10-15 minutes longer to cook through.
Paying attention to these variables will help you nail the perfect salmon cook time every time.
How Long to Cook Salmon Based on Method
Here are approximate salmon cook times for common preparation methods:
Baking
- 1-inch thick fillet at 400°F – 10-12 minutes
- 1-1/2 inch thick fillet at 400°F – 12-15 minutes
Baking tips: Use a rimmed baking sheet, line with parchment or foil for easy cleanup. Brush with oil to prevent sticking.
Grilling
- 1-inch thick fillet over medium heat – 6-8 minutes per side
- 1-1/2 inch thick over medium heat – 8-10 minutes per side
Grilling tips: Oil the grates. Use a spatula to carefully flip. Move to indirect heat if flare-ups occur.
Pan Searing
- 1-inch thick fillet – 4-5 minutes skin-side down, 2-3 minutes second side
- 1-1/2 inch thick – 5-6 minutes skin-side down, 3-4 minutes second side
Pan searing tips: Get the pan very hot before adding oil. Use a blend of butter and oil. Flip carefully using a spatula.
Poaching
- 1-inch thick fillet – 10-12 minutes in poaching liquid
- 1-1/2 inch thick – 12-15 minutes
Poaching tips: Keep liquid below a simmer, around 180°F. Add aromatics to the poaching liquid.
Air Frying
- 1-inch thick fillet at 390°F – 12-14 minutes
- 1-1/2 inch thick at 390°F – 14-16 minutes
Air frying tips: Oil basket and fish lightly. Don’t overcrowd. Check internal temp.
How to Tell When Salmon is Done Cooking
Salmon cooks quickly, so keeping an eye on doneness is essential. Here’s how to know when it’s ready:
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Use a food thermometer – Salmon should reach 145°F at the thickest part.
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Check for opacity – Flesh should be opaque and flaky looking, not translucent.
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Flake test – Salmon should flake easily using a fork.
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Texture – Properly cooked salmon will be moist and tender.
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Color – Flesh will change from raw red/pink to opaque pink or orange.
For medium doneness, remove salmon when internal temperature reaches 135°F. Carryover cooking will bring it to 145°F.
Mistakes to Avoid for Perfectly Cooked Salmon
It’s easy to over or undercook salmon. Here are some common mistakes to avoid:
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Cooking too long over high heat, drying it out.
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Not allowing thicker fillets to cook through fully.
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Letting it rest before serving, allowing temperature to rise.
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Overcrowding the pan or baking sheet, leading to steaming.
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Not removing pin bones, which prevents even cooking.
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Skipping the thermometer and relying on eyesight alone.
With the proper technique and cooking times, you can avoid these pitfalls for tender, flaky salmon success.
Storing and Reheating Leftover Salmon
Like any protein, cooked salmon is perishable and should be stored properly. Here are a few tips:
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Allow to cool completely, then refrigerate in an airtight container.
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Use within 3-4 days for best quality and safety.
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Freeze for longer storage (up to 2-3 months). Thaw in fridge before using.
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Reheat gently in a pan on the stove, in the oven, or microwave to avoid drying out.
With the right timing, temperature control, and technique, cooking moist, flavorful salmon is easy. Refer to this handy guide to nail your cook times for baking, grilling, pan searing, and more. Check for doneness carefully and avoid overcooking. Then store leftovers properly and enjoy delicious salmon anytime! Let us know your favorite seasonings and preparations in the comments.
How To Make Oven-Baked Salmon
• Salmon: My advice is to get the highest quality that you can afford—feel free to buy fresh or frozen! I encourage you to refer to the Monterey Bay Aquarium Seafood Watch for best practices when it comes to buying salmon. If you think people will be extra hungry, aim to buy about 1/2 pound per person. That being said, keep in mind that how big the meat is will affect the baking time. For a 3-pound fillet, itll take around 25 minutes. • Lemons: Salmon and lemons go together like PB&J, whether the juice is squeezed over or you bake the lemons right on the sheet tray as I do here. The presentation is gorgeous, and roasting in the oven gives the flavors a chance to marry. That being said, you can line the sheet pan with foil, then parchment, to avoid any interaction with the lemon and foil. If you dont have parchment paper, you can skip this step (like we did in the video above), but I definitely recommend it. • Garlic: Itll be next to impossible for me not to include a little bit of garlic in any recipe I make, and this is no exception. But you can also add some chopped shallots or scallions instead, or even use garlic powder if youre in a pinch. • Butter: Dont feel like taking the few seconds to melt the butter in the microwave (or you dont have enough?)? Extra-virgin olive oil is an easy swap. • Honey: Using honey helps thicken the sauce and of course provides a touch of sweetness. If youre out of honey, add a few tablespoons of light brown sugar.• Herbs: I love the balance of fresh and dried herbs in this recipe, but you can use whatever youve got on hand. Rosemary would complement the salmon just as much as the thyme, while you could also use fresh oregano instead of dried—just be sure to taste as you go, since fresh oregano has a shaper, more peppery flavor than dried. Be sure not to skip the parsley topping, which gives the dish a much needed pop of bright color.
First things first: the lemons. Try to get the slices as thin and uniform as possible to ensure they cook evenly. I mentioned it above, but its important to add the extra step of lining the pan with foil, then parchment (if you dont have parchment, like in the video above, you can skip, but again, I recommend you doing this), then layer the lemons on the parchment. The next step is to simply arrange the salmon on top of those beautiful lemon slices, then season with salt and pepper.
The sauce is what puts this recipe over the top. Its a simple mixture of chopped up garlic, melted butter, honey, and a touch of herbs. Pour the sauce over the salmon, making sure to cover it evenly.
Then, fold up the parchment and foil as much as you can to keep the juices from going all over the place and to make cleanup as easy breezy as possible.
The ideal temperature to bake salmon is at 350°. At that temperature, a large piece of salmon should take about 25 minutes to bake in the oven. The thickest part should flake easily with a fork when it’s done, but I recommend using a thermometer to ensure that the salmon has cooked through—145° is what you’re looking for.
Note: The full list of ingredients and directions can be found in the recipe below.
Salmon for Beginners | Easy Salmon Recipe
FAQ
How long does it take to fully cook salmon?
How long does it take to cook salmon in a pan?
Is it better to bake salmon at 350 or 400?
How long does it take to cook salmon?
Arrange salmon, skin side down, in skillet; heat to medium high and sprinkle with remaining salt and pepper over top. Cook salmon, without moving, until fat begins to render and skin starts to brown, 6–7 minutes. Flip, cook until flesh side starts to brown, 6–8 minutes more.
How long do you cook salmon fillets in the oven?
Then I spooned the teriyaki sauce evenly over the fillets before popping them in the oven on the upper rack at 400 degrees Fahrenheit. Garten recommends baking your salmon for 12 to 13 minutes if you prefer it rare, or 13 to 14 minutes for medium, depending on the thickness of the fillets.
How long do you cook salmon in a crock pot?
Cook on Medium-Low for 12 to15 minutes.SALMON MORNAYServes: 4Ingredients:40 g butter1 onion, diced1⁄4 cup fl our1 tablespoon chopped fresh parsleypepper1⁄2 teaspoon prepared mustard1 1 ⁄2 cups milk440 g can salmon and liquid1⁄2 cup fresh bread crumbs1⁄3 cup grated cheeseMethod:Place butter and onion in a 4-cup jug. Cook onHigh for 1 minute.