How Long to Cook Salmon Fillet
Fresh or thawed salmon fillets, skin-on or skinless.
The Short Answer
In the oven at 400°F, salmon fillet takes 12–15 minutes. The USDA-recommended safe internal temperature is 145°F, verified with an instant-read thermometer in the thickest part. Scroll down for all cooking methods, detailed instructions, and tips from the Professor.
Always verify with an instant-read thermometer inserted into the thickest part.
Cooking Methods
🔥 Oven
Temperature: 400°F
Time: 12–15 minutes
Rest: 3 minutes
For a 1-inch thick fillet. Add 3-5 minutes for thicker cuts. Done when it flakes easily with a fork.
💨 Air Fryer
Temperature: 400°F
Time: 7–10 minutes
Rest: 3 minutes
Skin-side down. No flipping needed. Check at 7 minutes for thinner fillets.
🔥 Grill
Temperature: 450°F
Time: 4–6 minutes
Rest: 3 minutes
Per side. Skin-side down first. Oil the grates well to prevent sticking.
🍳 Stovetop
Time: 4–5 minutes
Rest: 3 minutes
Per side in an oiled skillet over medium-high heat. Start skin-side up for a crispy skin finish.
⚡ Instant Pot / Pressure Cooker
Pressure: Low
Time: 3–5 minutes
Release: Quick release
Place fillets on trivet with 1 cup water. 3 minutes for thin fillets, 5 for thick. Quick release immediately. Fish cooks extremely fast under pressure; do not overcook.
The USDA says 145 degrees F, but many chefs pull salmon at 125-130 for medium. That white stuff that oozes out is albumin, a protein. Totally harmless.
Frequently Asked Questions
The USDA recommends 145 degrees F. Many chefs prefer 125-130 for a more tender result.
The Bottom Line
Salmon Fillet is straightforward to cook when you know the time and temperature. The most important number to remember is 145°F internal. An instant-read thermometer is the only reliable way to confirm doneness; color and firmness are not accurate indicators. Use the method that fits your equipment and schedule, and always let the food rest before cutting or serving. Resting allows juices to redistribute and carryover cooking to finish the job.
Source: USDA Safe Minimum Internal Temperatures | Last verified: March 19, 2026 | Our methodology