At What Temperature and for How Long Should You Cook Salmon?

Salmon takes an average of 12–15 minutes to cook in the oven or in a pan, and its internal temperature should reach 63°C / 145°F. At that temperature, the flesh is slightly glossy and flakes easily with a fork; the cooking time can vary by a few minutes depending on the thickness of the slice and the cooking method. Fish has finer fibers than red meat and chicken, so it cooks through more quickly and is generally safe at a lower temperature. As salmon’s internal temperature rises, the proteins in the flesh set and its color changes from dull to light pink. This visual change is an indirect sign of doneness, but using a thermometer is recommended for a definitive check. Frozen salmon can be cooked in the same amount of time as fresh salmon once thawed. The skin can also act as a natural barrier that slows moisture loss from the flesh during cooking.

How to Cook Salmon
To keep salmon both safe and juicy, follow a few guidelines. Bake salmon in an oven preheated to 200°C / 390°F for 12–15 minutes, depending on the thickness of the slice. If cooking it in a pan, cook over medium heat for 8–10 minutes total, turning to cook both sides. Use a thermometer at the thickest part of the fish to confirm that its internal temperature has reached 63°C / 145°F. When cooked, salmon should separate into flakes when gently pressed with a fork.

How to Store and Prepare Raw Salmon
Refrigerate raw salmon for no more than 1–2 days; freeze it if you need to keep it longer. When preparing foods to serve with the fish, wash any surfaces and knives that touched raw fish before they come into contact with other foods.

How Does Salmon Slice Thickness Affect Cooking Time?
The thickness of a salmon slice is one of the most important factors affecting cooking time. Thin slices can reach the target internal temperature within a few minutes, while a whole fillet or thick pieces take noticeably longer. Salmon cooked skin-side down may heat more evenly, and the skin can become crisp. If using frozen salmon, thaw it completely in the refrigerator before cooking for more predictable cooking time and a more even result.

Common Mistakes When Cooking Salmon
Overcooking salmon is a common mistake; it dries out and becomes tough. Cooking pieces of different thicknesses for the same amount of time can leave some undercooked and others overcooked. Starting before the oven or pan is hot enough can also lead to uneven cooking. Cooking salmon straight from the refrigerator while it is still cold can cause the outside to dry out while the inside remains undercooked.

As a general guide, salmon takes about 12–15 minutes to cook and should reach an internal temperature of at least 63°C / 145°F. Tracking the cooking time and temperature helps you prepare salmon that is safe and juicy. Fresh salmon generally reaches the desired doneness sooner than frozen salmon that has been thawed.