When it comes to baking salmon, two of the most common temperatures are 350°F and 375°F. The exact baking temperature you choose depends on factors like the thickness and quality of the salmon, whether you want rarer or more well-done fish, and how much time you have. Keep reading for a detailed comparison of baking salmon at 350 vs. 375 degrees!
Salmon Doneness Temperatures
Before deciding on an oven temperature for salmon, it helps to understand the different stages of doneness for fish and their corresponding internal temperatures:
- Rare – 110°F
- Medium rare – 125°F
- Medium – 140°F
- Medium well – 150°F
- Well done – 160°F
For salmon, most chefs recommend cooking to medium doneness, or about 140°F internally. At this stage, the flesh will be mostly opaque and tender, with a hint of translucent pinkness at the center. Well-done salmon is dry and flaky.
Baking at 350°F
Setting your oven to 350°F is a safe, moderate temperature for baking salmon. Here are some benefits of using 350°F:
- Allows salmon to cook through gradually without overcooking the outside.
- Gives you more leeway if you overestimate the baking time.
- Less risk of drying out thinner fillets.
- Cooks the salmon evenly from edge to edge.
- Gives you time to prepare side dishes while the salmon bakes.
At 350°F, salmon fillets of any thickness will take 15-25 minutes to reach medium doneness, depending on thickness. Thicker steaks may need up to 30 minutes. Simply check for 140°F at the thickest part.
Disadvantages of 350°F
The moderate 350°F temperature does have some drawbacks:
- Can take longer to bake salmon through to medium doneness.
- May not brown or crisp the top enough for some tastes.
- Doesn’t take advantage of salmon’s fatty richness as much as higher heat.
Baking at 375°F
What about turning up the heat to 375°F? Here are the main pros and cons of using this higher temperature:
Benefits of 375°F
- Browns the exterior and crisps the top skin of the salmon.
- Cooks the fish a little quicker.
- Brings out more caramelized, roasted flavors.
- Gives a pleasing presentation.
At 375°F, salmon fillets will take around 15-20 minutes to reach medium doneness. Larger cuts may need 20-25 minutes. Again, check for 140°F internally.
Potential Problems with 375°F
- Risk of overcooking and drying out the salmon, especially thinner tail pieces.
- Less room for error if you misjudge baking times.
- Can overbrown or burn the outside before the inside is done.
- Uneven cooking if thick and thin parts of the fillet vary greatly.
Factors to Consider
When deciding between 350°F and 375°F for baking salmon, keep the following factors in mind:
- Fillet thickness – For tail pieces under 1-inch thick, stick to 350°F. Go up to 375°F for thicker cuts over 1 1/2 inches.
- Preparation method – Brining or marinating allows baking at a higher temp since the flesh stays moister.
- Skin on or off – Skin-on fillets can handle 375°F. For skinless, 350°F prevents drying out.
- Cooking time – If pressed for time, 375°F shortens the baking time.
- Doneness preference – For medium-rare or rarer fish, bake at 350°F.
- Species of salmon – Fattier wild salmon can be baked at a higher heat than leaner farmed salmon.
Tips for Baking Salmon Perfectly
Follow these tips for beautifully baked salmon, whether at 350°F or 375°F:
- Always thoroughly pat the salmon dry before baking so the exterior browns better.
- Brush a light coating of oil or melted butter on top to encourage browning and prevent sticking.
- Season the salmon at least 30 minutes before baking so the flavors permeate into the flesh.
- Use an instant-read thermometer to check the internal temperature, especially for large fillets.
- Let the baked salmon rest 5 minutes before serving so the juices redistribute.
- For easy cleanup and prevention of sticking, line the baking sheet with foil or parchment paper.
Tips for 350°F
To optimize results when baking at the lower 350°F temperature, keep these tips in mind:
- Place the fillets closer to the top of the oven where the air is hottest.
- Switch to convection bake mode for faster, more even cooking.
- Cut thicker fillets partway through horizontally so they cook quicker.
- Start checking temperature about 5 minutes before the estimated time so you don’t overbake.
Tips for 375°F
If using the higher 375°F temperature, follow these guidelines:
- Watch the salmon closely near the end to prevent burning or excessive browning.
- Tent foil loosely over the top halfway through baking if browning too quickly.
- Cook skin-on portions skin-side up so the upturned skin protects the flesh.
- Remove thinner portions earlier and return to oven if needed.
Conclusion
While 350°F and 375°F produce slightly different results, both temperatures can yield delicious baked salmon. For most situations, we recommend starting at 350°F, especially for thinner fillets. Then increase the heat to 375°F if you want more browning or need to reduce baking time. With the right techniques, carefully monitoring doneness, and making any needed adjustments, you can achieve tender, flaky, moist salmon no matter which temperature you use.