Baked salmon recipes
Recipes that state their own times and quantities, plus a glossary and plain guides on baking salmon.
On the bench
Simple fillets baked with olive oil, lemon slices and fresh herbs for a bright, tender weeknight dinner.
Mise en place
Recipes
Each recipe lists its own times, quantities and method.
Guides
Longer, plain-language guides on ingredients, methods and kitchen basics.
Glossary
Kitchen words, explained in plain language.
About 200 C (400 F) is the setting many cooks choose, because it browns the surface gently and leaves some room for error. Hotter ovens around 220 C (425 F) suit thin fillets and crusts, and a gentle 150 to 160 C (300 to 325 F) gives a very tender texture but little browning. Whatever you choose, preheat fully and judge doneness by looking at the thickest part, not only by the clock, because ovens vary widely.
A medium-thickness fillet often takes roughly 12 to 18 minutes at 200 C (400 F), but thickness is the real clock. Thin tail pieces may be ready in well under ten minutes, and thick centre-cuts can need twenty or more. Set the timer for the low end of the range, then check the thickest part: the flesh should be opaque and flake easily. If it is not ready, check again after a couple of minutes.
Baked salmon is done when the flesh has turned opaque instead of glassy and flakes easily along its natural lines when pressed with a fork in the thickest part. The US Food and Drug Administration lists 145 F for fin fish, or flesh that is opaque and separates easily with a fork. A clean probe thermometer in the thickest part gives certainty. Rest the fish for a few minutes, because it keeps cooking from residual heat.
Cover it when you want moisture, and leave it uncovered when you want browning. Foil traps steam, which keeps lean fish and packets moist and cooks them more gently, usually adding a few minutes. Baking uncovered gives a firmer, browner surface and is needed for crisp skin or a crust. A useful middle path is tenting loosely with foil if a glaze darkens before the centre is cooked.
Bake it skin-side down. The skin shields the flesh from the hot tray, helps the fillet keep its shape, and can turn crisp if it is patted very dry and lightly oiled first. After baking, the skin lifts away easily with a spatula if you prefer to leave it behind. For packets and toppings that must reach both sides, a skinless fillet may be the better choice.
Yes, if it is cooked thoroughly, but expect a different result. Frozen fillets take noticeably longer, often around half as long again as thawed ones, and release water that can dilute seasoning and prevent browning. Use a slightly lower oven or a foil wrap, season once the surface has softened, pat away moisture, and check that the thickest part is opaque and flakes easily. Thawing in the refrigerator gives the best texture.
The refrigerator is the gentlest and most dependable way. The US Food and Drug Administration names three safe methods: the refrigerator, cold water and the microwave, and says never to thaw food on the counter. Use a rimmed plate on a lower shelf, and allow overnight for portions. Food thawed in cold water or the microwave should be cooked immediately, so keep those methods for when you are short of time.
The white substance is albumin, a protein that moves to the surface as the fish cooks and sets there. It is harmless. A small amount is normal, but a lot usually means the oven was too hot or the bake ran long. Cooking at a more moderate temperature, pulling the fish as soon as it flakes, or soaking it briefly in a salt brine beforehand can reduce it.