How Long Do I Bake Salmon at 425 Degrees for Perfectly Cooked Fish?

Salmon is one of my favorite proteins to cook and eat. It’s delicious, nutritious, and bakes up beautifully in the oven. When it comes to baking salmon, 425 degrees Fahrenheit is the ideal temperature for getting evenly cooked, flaky, moist fish. But the question many home cooks have is, how long exactly should you bake salmon at 425 degrees? The cooking time can vary based on the thickness of the fillets and whether or not the skin is left on.

In this article, we’ll walk through everything you need to know to nail perfectly baked salmon every time I’ll share tips on choosing salmon at the store, prepping the fish for baking, determining doneness, and how long to bake salmon fillets at 425 degrees based on thickness. Follow these simple guidelines and you’ll be serving up tender, flaky salmon in no time!

Choosing Your Salmon

The first step to baked salmon success is picking high-quality fresh fish at the market. Opt for wild-caught salmon like sockeye or coho for the best flavor. Make sure the salmon looks glossy and firm, without any dull spots or dry edges. Smell the fish—it should not have any “off” odors. Plan to cook fresh salmon within 2 days for peak quality.

Salmon fillets come in a range of thicknesses, from thinner 3⁄4-inch cuts to very thick steak-like portions over 2 inches thick. For even cooking choose fillets that are similarly sized if cooking more than one. Thicker fillets will of course take longer to bake than thinner pieces.

Preparing Salmon for Baking

Once home with your fresh salmon, pat the fillets dry with paper towels and season them. Using paper towels absorbs any excess moisture for better browning.

I like to coat my salmon with a light brush of oil, then sprinkle on salt, pepper, and any other seasonings of choice. Cajun seasoning, lemon pepper, garlic powder, and fresh herbs are some of my favorites. The oil helps the seasoning stick.

If your salmon has skin, you can leave it on for baking which will help keep the flesh moist. Just score the skin 2-3 times diagonally with a sharp knife so it doesn’t curl while baking.

Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper or foil and lightly grease it.

Baking Times for Salmon at 425°F

Now we get to the important part…how long to actually bake the salmon! Refer to these general guidelines based on fillet thickness.

• 3⁄4 to 1-inch thick fillets – Bake for 10 to 12 minutes
• 1 to 11⁄2 inches thick – Bake for 14 to 18 minutes
• Over 2 inches thick – Bake for about 20 to 25 minutes

For the most evenly cooked results, arrange the fillets in a single layer without overlapping on the prepared baking sheet.

Salmon fillets 1 inch or less in thickness typically don’t need to be flipped halfway through baking. For thicker cuts, you may want to gently flip them with a spatula about 2/3 of the way through.

If baking skin-on fillets, place them skin-side down first. The skin will get crispy and help prevent the bottom from overcooking.

Checking Salmon for Doneness

Salmon is best enjoyed with a moist, silky interior, not dry or overcooked. The foolproof way to test if your salmon is cooked to perfection is by using an instant-read thermometer.

Simply insert the probe into the thickest portion of the fillet away from any bones. For medium-rare salmon, look for an internal temperature of about 120°F to 125°F. The salmon will continue cooking a bit after removed from the oven.

If you don’t have a thermometer, you can check doneness visually. Use a paring knife to peek inside one of the fillets. Properly cooked salmon will be opaque and slightly translucent in the center when cut into.

Tips for Moist, Tender Salmon

Following these tips will ensure your salmon turns out juicy and tender every time:

• Don’t overbake – Salmon dries out quickly if cooked too long. Stick to the recommended bake times.

• Use a thermometer – Taking the guesswork out of doneness guarantees perfect results.

• Let it rest – Allow the salmon to sit 5 minutes after baking so juices can redistribute.

• Add juice or wine – Basting with lemon juice, wine, or broth during baking keeps salmon extra moist.

• Cook at lower temp – If baking longer cuts, drop temp to 400°F to prevent overcooking on outside.

• Resist peeking – Limit opening the oven door to prevent heat loss.

Serving Your Baked Salmon

Once rested, the salmon is ready to serve! Use a thin spatula to transfer fillets to plates or a serving platter.

Baked salmon pairs well with so many sides. Some of my favorites include rice pilaf, roasted veggies, fresh green salads, and quinoa or couscous. Top the fish with citrus wedges, fresh herbs, or sauce for added flavor.

Leftover baked salmon keeps well for 2-3 days stored in the fridge. Use it to make salmon salad or sandwiches for easy meals. It can also be frozen for up to 3 months.

Mastering Baked Salmon

The best temperature to bake salmon is 375°F (190°C) to 400°F (200°C) for a moist and tender result. The cooking time depends on the thickness of the fillet, but a general guideline is 10-12 minutes per inch of thickness.