How Long to Bake Salmon at 300 Degrees for Perfectly Cooked Fish

Salmon is one of the most popular fish for home cooks. It’s tasty, easy to find, and cooks up quickly. But overcooking salmon is a common mistake many make. Salmon can go from moist and flaky to dry and chewy in just minutes if cooked at too high of a temperature.

The key is to bake salmon low and slow at around 300 degrees Fahrenheit This gentle heat evenly cooks the fish while retaining moisture and flavor, But exactly how long should you bake salmon at 300 degrees? Let’s take a closer look

Why 300 Degrees is the Magic Number

Higher temperatures above 350 degrees will definitely cook the salmon faster But they drive moisture out aggressively, leading to a dry, overcooked piece of fish On the flip side, lower oven temperatures below 275 degrees will take much longer to fully cook the salmon.

300 degrees hits the sweet spot right in between. It allows the salmon to cook slowly and gently while avoiding that overly dry texture. The fish gently renders its natural oils, becoming flaky on the inside with a silky smooth texture.

Cooking at 300 degrees also promotes even doneness throughout the fillet. You won’t end up with a raw center and dried out exterior like you might with high heat searing. The salmon cooks nice and evenly from edge to edge when baked at 300 degrees.

Calculating Bake Times Based on Thickness

The thickness of your salmon fillet is the key factor determining total baking time. Here are some general guidelines:

• 1/2 inch thick – Bake for 10-12 minutes
• 3/4 inch thick – Bake for 15-18 minutes
• 1 inch thick – Bake for 20-25 minutes
• 1 1/2 inches thick – Bake for 30-35 minutes

As you can see, the range increases along with the thickness. A thinner 1/2 inch fillet may take only 10 minutes, while a thicker 1 1/2 inch portion may need up to 35 minutes.

Aim for the lower end of the time range for gentler, moister salmon. You can always add a minute or two more if needed. But you can’t reverse overcooking!

Judging Doneness – Look and Temperature Check

While the bake time estimates are handy, always verify salmon doneness before removing it from the oven. Look for these visual cues:

• Flesh turns opaque and cooked throughout
• Flakes apart easily with a fork
• Moist, slightly glossy surface

Double check by taking the internal temperature at the thickest part with an instant read thermometer. Salmon is perfectly cooked between 140-145°F. The temperature will continue rising as it rests out of the oven.

Preparing Salmon for Best Results

Proper prep is key for moist, flavorful salmon:

• Pick fresh or thawed fillets – Frozen works too but thaw first
• Season simply – Salt, pepper, olive oil, lemon
• Use a baking sheet – Line with foil and lightly grease it
• Give space between fillets – Avoid overcrowding

With the right prep and by following the bake time estimates for your fillet’s thickness, you’ll turn out amazing salmon at 300 degrees every time. The fish will be moist, tender and packed with flavor.

Cooking Salmon Low and Slow Has Many Benefits:

• Preserves moisture and natural oils
• Results in tender, silky texture
• Promotes even cooking throughout
• Adds flavor as juices have time to develop
• More forgiveness than high-heat cooking

So next time you cook salmon, remember the 300 degree rule. Slow baking at this temperature delivers tender, flaky, moisture-packed salmon fillets in just 20-35 minutes. It’s an easy, fool-proof method for salmon success!

Baking salmon at 400°F (200°C) is generally preferred for its ability to create a crisper skin and firmer texture while still keeping the salmon moist.