Salmon Cooking Times by Method and Thickness
Last reviewed on 4 October 2026
How long salmon takes depends far more on thickness than on weight. Measure the fillet at its thickest point, use the table or the calculator below for a starting estimate, and use an instant-read thermometer to decide when it is done. The temperatures and why they matter are explained in how to cook salmon to the right doneness.
Salmon cooking time calculator
Estimates assume a fridge-cold fillet and a preheated oven, pan or grill. Ovens and grills vary; start checking at the lower figure.
Cooking time chart (per 1-inch / 2.5 cm fillet)
| Method | Heat | Time for 1 inch (2.5 cm) | Notes |
|---|---|---|---|
| Baked | 400°F (200°C) | 10–14 min | The most forgiving all-round method. |
| Baked, hot | 425–450°F (220–230°C) | 8–12 min | Better browning; less margin for error. |
| Baked, low | 350–375°F (175–190°C) | 14–20 min | Good for thick pieces and whole sides. |
| Air fryer | 390–400°F (200°C) | 7–10 min | No need to flip. Thin fillets may need only 6. |
| Pan-seared | Medium-high | 8–10 min total | About ⅔ of the time skin-side down, then flip. |
| Grilled | Medium-high, about 400–450°F | 8–12 min total | Skin-side down first; oil the grate well. |
| Broiled | High, rack 4 in (10 cm) from heat | 6–10 min | Watch glazes closely; they burn fast. |
| Poached | Liquid barely simmering | 8–12 min | Gentle; very moist results. |
| Foil packet | 400°F oven or medium grill | 12–18 min | Steams inside; add a few minutes for vegetables. |
| Whole side (1¼ in / 3 cm) | 400°F (200°C) | 15–18 min | See side of salmon with Madeira sauce. |
A common rule of thumb is about 10 minutes per inch of thickness in a hot oven (425–450°F). It is a good sanity check, but a thermometer is always more reliable than the clock.
Cooking salmon from frozen
You can cook frozen salmon without thawing. Rinse off any ice glaze, pat dry, and plan on roughly 50% more time than for thawed salmon; bake or air-fry rather than pan-sear, and add seasoning after the first few minutes once the surface has thawed. Check the centre with a thermometer — frozen fillets can look done on the outside while still cold inside. Safe thawing methods are covered on the homepage storage guide.
Internal temperatures at a glance
- Medium-rare: remove at about 115–120°F (46–49°C); finishes around 120–125°F (49–52°C).
- Medium: remove at about 120–125°F (49–52°C); finishes around 125–130°F (52–54°C).
- Fully cooked (USDA recommendation): 145°F (63°C), when the flesh is opaque and flakes easily with a fork.
The U.S. Department of Agriculture and FDA advise cooking fish to 145°F (63°C); see the FoodSafety.gov minimum internal temperature chart. Lower temperatures are a common restaurant and home-cooking preference for texture, but pregnant people, young children, older adults and anyone with a weakened immune system should stick to 145°F.
Questions about salmon cooking times
How long do you bake salmon at 400°F?
About 10–14 minutes for a 1-inch (2.5 cm) thick fillet, 6–8 minutes for thin tail pieces, and 16–20 minutes for pieces 1½ inches or thicker.
How long does salmon take in the air fryer?
About 7–10 minutes at 390–400°F (200°C) for a 1-inch fillet. There is no need to flip it.
Should I cook salmon covered or uncovered?
Uncovered for browning and a firmer surface; covered or in foil for a softer, steamed texture. Foil packets take a few minutes longer.
Does salmon weight change the cooking time?
Only indirectly. Two 6-ounce fillets can need different times if one is thicker. Thickness is what controls how long heat takes to reach the centre.