How long should I roast salmon per inch of thickness?

Question

Find the right roasting time per inch for perfectly cooked salmon.

Answer 1

Roast salmon for approximately 8-12 minutes per inch of thickness at an oven temperature of 400-425°F (200-220°C), until it flakes easily with a fork or reaches an internal temperature of 145°F (63°C).

Detailed Explanation:

Salmon is a relatively quick-cooking fish, and overcooking can lead to dry, tough results. The general rule of thumb for roasting salmon is to cook it for about 8-12 minutes per inch of thickness when roasting at a high temperature. Preheat your oven to 400-425°F (200-220°C). Prepare your salmon fillets or whole side by patting them dry, lightly oiling them, and seasoning with salt, pepper, and any preferred herbs or citrus. Place the salmon on a parchment-lined baking sheet or in a lightly oiled baking dish.

For example, a 1-inch thick salmon fillet would typically roast for 10-12 minutes. A thicker piece (e.g., 1.5 inches) might take 15-18 minutes. Begin checking for doneness at the lower end of the time range. The salmon is done when the flesh appears opaque throughout and flakes easily with a fork at its thickest point. For precise results and food safety, use an instant-read thermometer inserted into the thickest part of the fillet; the target internal temperature is 145°F (63°C).

Pro Tip:

For extra flavor and to prevent drying, you can place thin slices of lemon or sprigs of fresh dill directly on top of the salmon fillets before roasting.