A thin salmon fillet needs much less time than a thick centre cut. Skin, starting temperature and the number of fillets in the basket also change the result. Start with a broad range, then decide by the doneness you want.
170–190°C for around 7–22 minutes. Check thin, individual fillets early. Thick fillets or several pieces need a longer time frame.
What matters for salmon
- Fillet thickness: It affects timing more than weight alone.
- Several portions: Leave space so heat reaches each fillet evenly.
- Starting temperature: A fillet straight from the fridge starts differently from a less-cold one.
- Desired result: The finish point depends on how you prefer the centre.
Common mistakes
- Cooking too long: Salmon loses moisture quickly after the desired point.
- Treating every fillet alike: Different thickness means different timing.
- Overfilling: Closely packed fillets cook less evenly.
- Checking only colour: Colour alone does not reliably describe doneness.
At the early end of the range, check whether the fillet separates easily and has reached your preferred result. Follow food and appliance guidance too.
Find a better starting point with Frygo
Frygo considers the food, your portion and appliance, then helps you avoid missing the useful check point.
A check point that fits your fillet.
Choose your portion and appliance in Frygo for a more useful starting point and guided reminders.
Note: These are broad starting values. Check doneness and follow food and appliance guidance.