The ideal oven temperature for baking salmon depends on the size and thickness of the fillet or side:

• For individual salmon fillets (about 6 ounces), a higher temperature of 400°F to 425°F is recommended, baking for about 12 to 15 minutes

• For a larger side of salmon (around 2 pounds), 375°F is best, with a baking time of 15 to 20 minutes to keep the salmon moist and prevent overcooking

• Some chefs suggest baking at even higher heat, such as 450°F, to quickly cook salmon and retain juices while crisping the skin

• Lower temperatures like 275°F can also be used for a gentler cook, taking 9 to 11 minutes depending on thickness, aiming for an internal temperature around 125°F for medium doneness

Regarding internal temperature for doneness:

• The USDA recommends cooking salmon to an internal temperature of 145°F for safety

• For preferred textures, salmon can be cooked to lower internal temperatures:
  • Medium rare: 115-120°F (soft, moist, slightly opaque)
  • Medium: 120-125°F (fully opaque, slightly firm with pink center)
  • Well done: 140-150°F (firm, no pink)

In summary, baking salmon at 375°F for 12-20 minutes depending on size, aiming for an internal temperature between 120°F and 145°F, is a widely recommended approach to achieve moist, flavorful salmon without overcooking