Salmon In Oven At 350 For How Long

You want to bake salmon, and your oven is set to 350°F. That’s a perfect starting point. The most common question is: Salmon In Oven At 350 For How Long? The simple answer is 12 to 15 minutes for a typical fillet. But getting it just right depends on a few key things we’ll cover right away.

This guide will give you the basic baking time and everything you need to know for perfect results. We’ll talk about thickness, starting temperature, and how to tell when it’s done. You’ll have a clear, reliable method every time.

Let’s break down the core timing. At 350°F, a typical salmon fillet or portion needs 12 to 15 minutes in the oven. This assumes your piece is about 1 to 1.5 inches thick at its thickest part. It’s also assuming you’re putting it in a preheated oven straight from the fridge.

Why this range? Ovens can vary, and salmon fillets are never perfectly uniform. The 12-minute mark is for a thinner piece or if you prefer your salmon on the more translucent side. The 15-minute mark is for a thicker cut or if you like it fully opaque and flaky throughout.

Here is the most important rule: Time is a guide, but temperature is the law. The only surefire way to know your salmon is perfectly cooked is to check its internal temperature with a digital meat thermometer.

Medium-Rare to Medium: 120°F to 125°F. The center will be slightly darker and translucent.
Medium to Well-Done (Recommended): 130°F to 135°F. The fish is opaque and flakes easily with a fork. This is the USDA-recommended safe temperature.
Well-Done: 140°F and above. The fish will be very firm and fully opaque, but can become dry.

Remember, the salmon will continue to cook for a few minutes after you take it out of the oven (this is called carryover cooking). So, it’s best to remove it from the oven when it’s about 5 degrees below your target temperature.

What Changes the Baking Time?

Several factors can make your salmon cook faster or slower than the basic 12-15 minute window. Ignoring these is a common mistake.

1. Thickness and Cut of the Salmon

This is the biggest factor. A thin, tail-end fillet might be done in 8-10 minutes. A thick, center-cut steak or a whole side of salmon could need 20-25 minutes or even longer. Always judge by the thickest part of the piece.

2. Starting Temperature of the Fish

Are you putting ice-cold salmon straight from the refrigerator into the oven? Or did you let it sit on the counter for 20 minutes to take the chill off? Room-temperature salmon will cook significantly faster. For consistency, use it straight from the fridge.

3. Your Oven’s True Temperature

Oven thermostats are often inaccurate. If your oven runs hot, your salmon could be done sooner. If it runs cool, it will take longer. An inexpensive oven thermometer can help you know your oven’s real temperature.

4. Cooking Vessel and Method

Are you baking the salmon on a bare sheet pan, on parchment paper, or in a baking dish? Is it wrapped in foil or cooked en papillote? Direct heat on a preheated pan will cook the bottom faster. A ceramic dish or a foil packet creates a more gentle, steaming environment.

Step-by-Step Guide to Baking Salmon at 350°F

Follow these steps for foolproof baked salmon every single time.

Preheat Your Oven: Turn your oven to 350°F. Let it fully preheat. This ensures even cooking from the moment the salmon goes in.
Prepare the Pan: Line a rimmed baking sheet with parchment paper or aluminum foil. This makes cleanup incredibly easy and prevents sticking. You can also lightly oil the paper or foil.
Pat the Salmon Dry: Use paper towels to gently pat the salmon fillets dry. Removing excess moisture helps the skin crisp up (if you’re leaving it on) and allows seasoning to stick better.
Season Generously: Drizzle the fillets with a little olive oil or avocado oil. Then, season with salt and pepper. This is the foundation. You can add other herbs and spices now, like garlic powder, dill, or paprika.
Arrange on the Pan: Place the salmon skin-side down (if the skin is on) on the prepared baking sheet. Leave a little space between each piece so heat can circulate.
Bake: Put the baking sheet in the preheated oven. Set your timer for 10 minutes as a first check.
Check Early and Often: After 10 minutes, take a peek. Check for doneness by looking at the edges—they should be opaque. Gently press the top; it should feel slightly firm. The best method is to insert a thermometer into the thickest part.
Finish and Rest: Once the salmon reaches 130°F to 135°F, remove it from the oven. Let it rest on the pan for 3-5 minutes. This allows the juices to redistribute, resulting in moist, tender fish.
Serve: Use a thin spatula to slide under the salmon, leaving the skin behind on the pan if you prefer. Serve immediately.

Popular Methods for Baking Salmon at 350°F

The basic method works great, but here are a few popular variations and how they affect your timing.

Baking Salmon in Foil

Wrapping salmon in a foil packet creates a steamy environment that keeps it very moist. It’s also great for containing strong flavors like lemon and herbs.

How-To: Place each seasoned fillet on a large piece of foil. Add slices of lemon, herbs, and a pat of butter or a drizzle of wine. Fold the foil over and crimp the edges tightly to seal.
Time Adjustment: Because the steam cooks the fish, it can take a bit longer. Start checking at 15 minutes for a standard fillet. The packet will puff up when it’s done.

Baking Salmon on a Cedar Plank

This method infuses a subtle smoky, woodsy flavor. You must soak the plank in water for at least 1-2 hours first to prevent it from burning.

How-To: Place the soaked plank directly on the oven rack. Put the seasoned salmon directly on the plank.
Time Adjustment: The plank acts as a insulator, so cooking might take a few minutes longer. Use your thermometer as the ultimate guide.

Baking a Whole Side of Salmon

Cooking a large, multi-pound piece is easier than it seems. It’s perfect for feeding a crowd.

How-To: Use a large, foil-lined baking sheet. Pat the whole side dry, season it well, and bake it skin-side down.
Time Adjustment: A 2 to 3-pound side can take 20 to 30 minutes at 350°F. Start checking the temperature at the thickest part at the 18-minute mark.

How to Tell When Salmon is Done Without a Thermometer

Don’t have a thermometer? You can use visual and textural cues, though a thermometer is always more accurate.

The Flake Test: Gently press the top of the salmon with a fork or your finger. It should flake apart easily. The flakes should look opaque, not translucent.
The Color Change: Raw salmon is deep orange or red. As it cooks, the color becomes lighter and more pink, and the flesh turns from translucent to opaque. Look at the sides of the fillet; the opacity should creep up from the bottom.
The Resistance: A perfectly cooked piece will offer a little resistance but then give way. An undercooked piece will feel mushy and soft. An overcooked piece will feel very firm and hard.

Common Mistakes to Avoid

Steer clear of these pitfalls for the best results.

Overcrowding the Pan: If pieces are too close together, they steam instead of roast. Give them an inch or so of space.
Not Preheating the Oven: Putting salmon in a cold oven leads to uneven cooking and a dried-out texture.
Overcooking: This is the number one mistake. Salmon cooks quickly and continues to cook after it’s out of the oven. Err on the side of slightly underdone.
Skipping the Rest: Cutting into salmon immediately lets all the juices run out onto the plate. Letting it rest keeps those juices in the fish.
Using a Dull Knife or Spatula: A thin, flexible spatula is the best tool for serving. It gets cleanly under the fillet without tearing it.

Simple Flavoring Ideas for Baked Salmon

Once you have the timing down, you can play with flavors. Here are some easy combinations.

Classic Lemon & Dill

Lay lemon slices on and under the fillet. Sprinkle with fresh or dried dill, salt, and pepper. A little garlic powder works well here too.

Maple Soy Glaze

Whisk together 2 tablespoons soy sauce, 1 tablespoon maple syrup, and 1 teaspoon minced ginger. Brush it on the salmon before baking and again halfway through.

Herb Crust

Mix together 2 tablespoons of breadcrumbs or panko with 1 tablespoon of chopped parsley, 1 teaspoon of lemon zest, and a drizzle of oil. Press this mixture onto the top of the oiled salmon before baking.

Spicy Chili Lime

Rub the salmon with a mix of chili powder, cumin, and a little brown sugar. Squeeze fresh lime juice over it after it comes out of the oven.

Storing and Reheating Leftover Baked Salmon

Leftover salmon is wonderful in salads, pasta, or on its own.

Storing: Let the salmon cool completely. Place it in an airtight container in the refrigerator. It will keep for up to 3 days.
Reheating (Best Method): To prevent dryness, reheat gently. Place the salmon on a microwave-safe plate, cover it with a damp paper towel, and heat on 50% power in 30-second intervals until just warm. You can also reheat it in a 275°F oven in a covered dish for about 15 minutes.

Frequently Asked Questions (FAQ)

Q: How long to bake salmon at 350 in foil?
A: When wrapped tightly in a foil packet, a standard 1-inch thick fillet typically needs 15 to 18 minutes at 350°F. The foil creates steam, which can add a few minutes to the cooking time. Always check for doneness with a thermometer.

Q: Can I bake frozen salmon at 350?
A: Yes, but you must adjust the time. Bake frozen salmon (without thawing) at 350°F for 20 to 25 minutes, or until it reaches an internal temperature of 130°F to 135°F. It’s often helpful to add a sauce or glaze to prevent dryness.

Q: Should I bake salmon covered or uncovered?
A: For a roasted texture with slightly crispy edges, bake it uncovered. If you want to keep it extremely moist or are using a liquid-based sauce, you can cover it with foil for the first half of cooking, then uncover it. The foil packet method is essentially a covered technique.

Q: Do you flip salmon when baking at 350?
A: No, you do not need to flip salmon when baking. Place it skin-side down (if the skin is on) and leave it that way. The hot air of the oven cooks it evenly from all sides. Flipping it can cause it to break apart.

Q: How long does it take to bake salmon at 350 if it’s thick?
A: For a thick cut (1.5 to 2 inches), start checking at 18 minutes. It could take up to 22-25 minutes to reach the proper internal temperature. The “10 minutes per inch” rule is a decent starting point, but always trust your thermometer.

Q: What sides go well with baked salmon?
A: Salmon is versatile. Great pairings include roasted asparagus, green beans, broccoli, a simple salad, quinoa, rice pilaf, roasted potatoes, or sweet potato fries. A creamy dill sauce or a squeeze of lemon is always a good finish.

Final Tips for Success

Baking salmon at 350°F is a reliable, simple method for a healthy and delicious meal. The key takeaways are simple. Remember the 12-15 minute baseline for a standard fillet. Invest in a quick-read digital thermometer—it’s the best tool in your kitchen for perfect proteins. And don’t forget to let your salmon rest before serving.

With this guide, you have all the information you need. You can adjust for thickness, method, and your own taste preferences. Now you’re ready to bake salmon with confidence, knowing exactly how to get the results you want. Give it a try tonight.