How Long Do I Cook Salmon Steaks

How To Bake Salmon in the Oven

We independently select these products—if you buy from one of our links, we may earn a commission.

If you want an easy, fancy main dish, it doesn't get much better than roasted salmon fillets. It can be a midweek date night, an al fresco meal with friends, or dinner with the in-laws — salmon will rise to any occasion. I particularly like baking salmon in the oven, as it's more hands-off than cooking salmon on the stovetop.

Today we're showing you the easiest, simplest way to bake salmon in the oven. It's the kind of recipe to keep in your back pocket (although it's hardly a recipe at all). Make it once and you'll never wonder what to do with salmon again.

What Temperature Should You Bake Salmon?

This salmon bakes at 425°F, which makes for tender, buttery fillets that cook quickly. Even thicker fillets don't take long: you'll want to aim for four to six minutes per half-inch of thickness. Since most fillets are about one inch thick in the thickest part, start checking around eight minutes. When the fish starts to flake easily with a fork and the flesh looks opaque, it's time for dinner!

Do You Bake Salmon Covered or Uncovered?

This salmon is baked uncovered. Simply rub the fillets with a little oil, sprinkle them with salt and pepper, then place them in the roasting pan skin-side down before popping them in the oven.

The Best Salmon to Buy

As with any fish, buy the best salmon you can find and afford. For more information about best practices for buying salmon, take a look at the Monterey Bay Aquarium Seafood Watch page.

Salmon Fact Sheet from the Monterey Bay Aquarium Seafood Watch

How Should I Serve Salmon?

Salmon is terrific with just a sprinkle of fresh herbs and a wedge of lemon squeezed over top as you walk to the table. If you're in the mood for something with a little more pizzazz, try serving it with some pesto or a dollop of Italian gremolata.

(Image credit: Leela Cyd)

alcohol-free
paleo
dairy-free
low-carb
egg-free
peanut-free
shellfish-free
pork-free
pescatarian
sugar-conscious
gluten-free
tree-nut-free
soy-free
wheat-free
red-meat-free

Per serving, based on

servings. (% daily value)

Calories 251
Fat 16.8 g (25.8%)
Saturated 3.7 g (18.4%)
Carbs 0.3 g (0.1%)
Fiber 0.1 g (0.4%)
Sugars 0.0 g
Protein 23.2 g (46.4%)
Sodium 270.2 mg (11.3%)

Ingredients

1 to 3 pounds
skin-on salmon fillets (8 ounces per person)
Olive oil
Salt
Pepper
Lemon wedges, to serve

Instructions

Preheat the oven to 425°F: Heat the oven to 425°F with a rack placed in the middle. Line a roasting pan or baking sheet with foil.
Pat the salmon dry: Pat the salmon dry with a paper towel.
Rub the salmon with oil, salt, and pepper: Drizzle some oil over the top of each salmon — just enough to coat the salmon — and rub it over the salmon with your fingers or a pastry brush. Sprinkle the salmon generously with salt and pepper.
Place the salmon in the roasting pan: Place the salmon in the roasting pan, skin-side down. Transfer to the oven.
Roast for 4 to 6 minutes per half-inch thickness of salmon: Roasting time depends on the thickness of your salmon, as determined by the thickest part of the salmon fillet. For every half-inch of salmon, roast 4 to 6 minutes — 4 minutes will give you salmon that is still a touch rare, 6 minutes will thoroughly cook it.
Salmon is done when easily flaked: You can also check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it's ready. If you like, you can use an instant read thermometer to check the fish for doneness. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet.
Serve immediately: Enjoy your salmon immediately. Leftovers will keep refrigerated for about 5 days, and can be gently reheated in the microwave or used cold.

Emma Christensen

Contributor

Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories.