How to Cook Salmon in the Oven (Moist and Flaky in 20 Minutes)
The simple oven method for tender salmon fillets: temperature, timing, how to tell when it is done, and quick ways to cook it in a skillet or air fryer.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Makes
- 4 fillets
Salmon is one of the fastest dinners there is, and the oven is the most forgiving way to cook it. There is no flipping and no splattering, and the pan can go straight from oven to table. The main thing to get right is not overcooking it, since dry salmon is almost always cooked a few minutes too long.
What you need to know
- Use fillets of similar thickness. Thick pieces take longer than thin tail ends, so buy center-cut pieces if you can.
- Pat the fish dry. Dry skin and flesh brown better and season more evenly.
- Start at 400°F. It is hot enough to cook through quickly without drying the outside.
- Check early. Start testing at 12 minutes and pull the fish when it is done, not when the timer says so.
- Use a thermometer. Salmon is safely cooked at 145°F in the thickest part. If you do not have one, the fish should be opaque and flake easily with a fork.
Other ways to cook it
| Method | Temperature | Time |
|---|---|---|
| Oven | 400°F | 12 to 15 minutes |
| Air fryer | 390°F | 7 to 10 minutes |
| Skillet | Medium-high, then medium | 4 to 6 minutes per side |
Times depend on thickness, so always check the center. For a whole dinner on one pan, try sheet pan dinners or air fryer dinners, and see sauces for seafood for something to spoon on top.
How to Cook Salmon in the Oven (Moist and Flaky in 20 Minutes)
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Makes
- 4 fillets
Ingredients
Method
Heat the oven to 400°F and line a sheet pan with foil or parchment.
Pat the fillets dry with paper towels and set them on the pan, skin side down if they have skin.
Rub each fillet with olive oil, then sprinkle with the salt, pepper and garlic powder. Top with lemon slices.
Bake for 12 to 15 minutes, until the thickest part reaches 145°F or the fish is opaque and flakes easily with a fork.
Rest the salmon for 3 minutes, then serve with lemon wedges.
A new recipe from our editors: times are estimates and have not yet been confirmed in our own test kitchen. Use the doneness cues and temperatures above.
Fixes for common problems
- Dry or chalky salmon: it cooked too long or too hot. Pull it at 145°F next time and use thicker center-cut fillets.
- Stuck to the pan: line the pan with parchment or lightly oil the foil.
- Bland flavor: salt the fish and add acid at the end. A squeeze of lemon, a spoonful of garlic butter or pan sauce, or a quick glaze goes a long way.
- Uneven cooking: tuck thin tail ends under so the whole fillet is the same thickness.
What to serve with it
Salmon goes well with rice, roasted potatoes, green beans or a simple salad. Not sure of the temperature for something else on the plate? The safe cooking temperatures chart has the numbers.
Questions, answered
What temperature should salmon be cooked to?
Cook salmon to 145°F in the thickest part. If you do not have a thermometer, it should be opaque and flake easily with a fork.
How long does salmon take to bake at 400°F?
Most 1-inch-thick fillets take 12 to 15 minutes. Thinner pieces can be done in 8 to 10 minutes, so start checking early.
Should you cover salmon when baking it?
No. Baking it uncovered at 400°F gives you lightly browned fish that is still moist inside. Covering it will steam it instead.
