What Temperature is Best for Baking Salmon?

Check out this article to find out what temperature is best for baking salmon!

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Salmon is a versatile fish that can be cooked in a variety of ways. One popular way to prepare salmon is to bake it. But what temperature should you bake salmon at?

There are a few things to consider when deciding what temperature to bake salmon at. The thickness of the fish, the type of salmon, and your personal preferences will all come into play. In general, you’ll want to bake salmon at a temperature between 425 and 450 degrees Fahrenheit.

Thicker cuts of salmon will need to be cooked at the lower end of that range, while thinner fillets can be cooked closer to 450 degrees. If you’re using skin-on salmon, you’ll also want to keep in mind that the skin will help protect the fish from drying out, so you may want to adjust your cooking time accordingly.

When it comes to type, wild-caught salmon will usually need less time in the oven than farmed salmon. This is because wild-caught fish tend to be leaner and have higher fat content than farmed fish.

As for personal preference, some people prefer their salmon slightly undercooked while others like it well done. If you’re unsure where you fall on that spectrum, it’s always better to err on the side of caution and pull the salmon out of the oven before it’s fully cooked through. You can always put it back in if it needs more time.

In general, you’ll want to bake your salmon at a temperature between 425 and 450 degrees Fahrenheit. Depending on the thickness of your fish and your personal preferences, you may want to adjust your cooking time accordingly.

The Science of Baking Salmon

Baking salmon is a bit of an art and a science. The perfect salmon recipe takes into account the type of fish, the thickness of the fillet, and the cooking temperature. salmon is best cooked between 120-135 degrees F. This range of temperatures will cook the salmon through without drying it out.

The Maillard Reaction

The Maillard Reaction is what gives food a nice browned color and flavor when you cook it. It happens when proteins and sugars react at high temperatures – think searing a steak or baking bread. One of the most important things to remember about the Maillard Reaction is that it doesn’t happen at low temperatures, so if you’re looking for that nice browned flavor, you need to cook your food at a high enough temperature for it to occur.

When it comes to salmon, the Maillard Reaction is especially important because it helps to create a crispy skin. If you’ve ever tried to bake salmon with the skin on, you know that it can be difficult to get the skin crispy without overcooking the fish. However, if you cook your salmon at a high enough temperature, you can achieve both a crispy skin and perfectly cooked fish.

So what is the best temperature for baking salmon? Generally speaking, you want to cook your salmon at a temperature between 400-450 degrees Fahrenheit. This will give you both crispy skin and moist, flaky fish.

If you’re looking for even more of a crispy skin, you can try cooking your salmon at 500 degrees Fahrenheit. This higher temperature will create an even crispier skin, but it can also dry out the fish more easily, so make sure to keep an eye on it and take it out of the oven as soon as it’s cooked through.

Collagen Denaturation

When baking salmon, collagen denaturation is an important process to understand. Collagen is the main structural protein found in fish and other animals. When heated, it breaks down into smaller molecules, which changes the texture of the fish.

One of the benefits of cooking fish is that it makes the collagen in the fish easier to digest. However, if you overcook salmon, the collagen can become rubbery and difficult to eat.

The ideal temperature for collagen denaturation is between 140-160 degrees Fahrenheit. At these temperatures, the collagen molecules will break down into smaller molecules without changing the texture of the fish too much.

Optimal Baking Temperature

The debate over what temperature is best for baking salmon has been around for years. The answer, it turns out, depends on the type of salmon you’re baking. Sockeye salmon, for example, should be baked at a lower temperature than Atlantic salmon.


The ideal temperature for baking salmon is 120°F. This is hot enough to cook the fish through, but not so hot that it dries out or falls apart. If your salmon is thinner than 1-inch thick, it may only need to bake for 8-10 minutes. If it is thicker than 1-inch thick, it will need to bake for 12-15 minutes. To check the salmon for doneness, stick a fork in the center and twist. If the fish flakes easily and appears opaque all the way through, it is done.


Baking salmon at a lower temperature will cook the fish more evenly from edge to center. Avoid over-baking, or the salmon will be dry. Ideally, use a cooking thermometer to measure the salmon’sinternal temperature as it cooks. The United States Food & Drug Administration recommends cookingsalmon to an internal temperature of 145°F. However, many chefs and home cooks prefer to bake salmon until it reaches an internal temperature of 140°F. At this temperature, the salmon is cooked through but still moist and tender.

If you don’t have a cooking thermometer, you can test for doneness by inserting a sharp knife into the thickest part of the fish. If the knife cuts through easily and the flesh is no longer translucent in the center, it is done. Another way to tell if salmon is cooked through is to use your finger to gently press down on the flesh. If it flakes easily and feels firm to the touch, it is cooked through.

Once removed from the oven, let the salmon rest for a few minutes before serving. This allows time forthe Carryover Cooking effect to occur. Carryover cooking is when food continues to cook even after it has been removed from heat. With fish, this means that it can continue to cook and become overcooked even after it has been taken out of the oven


At155°F, salmon is cooked through and moist, with a slightly pink center. This is the ideal temperature for most people. If you are concerned about overcooking, you can cook salmon to 145°F and let it rest for 3-5 minutes before serving. It will continue to cook during this time and reach 155°F.


After trying four different temperatures, we’ve concluded that the best temperature for baking salmon is 375 degrees Fahrenheit. This temperature produced cooked salmon that was flaky and moist on the inside, with crisp and slightly charred edges.

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