How long to bake salmon at 350 degrees F is here. Flaky and fork tender every time, this is the perfect timing for salmon with dry rub, or with just slices of lemon.
We earlier shared how long to bake salmon at 400 degrees for those of you who wondered. This time I went back to my old favorite, simple fish recipe that I have made for years and years. A bit lower temperature to keep it moist with an option to broil at the end for a bit of crisp. (affiliate links present)
How Long to Cook Salmon at 350
If you ever lived on the coast like we did you are probably very particular about cooking frozen salmon or fresh filets too. When I go to a restaurant and get a piece that is grey on the bottom I just want to cry! You do NOT need to bake it until it is deader than dead, less is more with the things that come out of the sea y’all.
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You want your fork to slide thru easily and for your bite to flake off of the entire piece, easy peasy. To do this it needs to be cooked just enough to lose that translucent color inside, but not a lot of time beyond that. It will dry out with even one or two more minutes beyond that point. It is tricky, I won’t deny that but let’s talk about how to cook salmon perfectly here.
Baking Salmon at 350
Now for what you use to cook it in or on there are a few choices. Here we just used a square glass pan which worked quite well but I have used a sheet pan before and others like a cedar plank instead. To me that is iffy just because the little bit of juices can flow off and into the bottom of the oven, better to use that to smoke salmon personally.
When it comes to the seasonings you can go super simple like we did here. I wanted to focus on the other aspects this time. If you do want to go all out though, our salmon dry rub gets RAVING reviews from anyone who tries it. You just coat the top and bake skin side down if you want to use this.
- 1 lb salmon fillets
- Fresh lemon sliced
- Lemon zest
- 2 tbsp basil
- Olive oil
- 1 tsp salt
- 1/2 tsp pepper
I don’t serve with anything but you could drizzle with a bit of sauce to make teriyaki salmon for an added bang. Kids may enjoy tartar sauce while I am good with it just as is like this right out of the oven personally.
Salmon at 350
Now unlike our Crockpot salmon you will get a bit of a nice crisp on the outside this way. A nice combination of the two that makes each bite perfect if you ask me. Depends on what I am feeling as to what way I make it really. Another factor is what temperature it is outside. If it is summertime I typically don’t use my oven, at all.
Now timing will vary slightly depending on how thick your piece is. If there is a big difference between the middle and the ends I suggest you slice it in half so they cook faster and more evenly. No matter what the ends will be drier. In the case of salmon kabobs they should all be the same size.
You need to measure the doneness in the thickest portion with a meat thermometer. It should be 140-145 degrees when done.
- If you wanted to bake marinated salmon you’d want to let it set with your sauce or seasonings for 1 hour beforehand.
- Preheat the oven to 350 degrees F.
- Brush top piece of salmon fillet with olive oil.
- Lay into baking dish or lined baking sheet with skin side down.
- Top with slices of lemons, fresh herbs and seasonings.
- Bake salmon fillet in preheated oven for 12 minutes.
- Then you can switch to broil for the last 2 minutes if you want a bit of crisp on the top.
- This will give you a fork tender not over-baked fillet.
If you want to keep it super moist you don’t have to switch to broil at all. Timing will be 12-14 minutes depending on thickness. Check thickest part at 12 cooking time and see if salmon is cooked to 140 – 145 F yet. If so take it out and let it rest for 15 minutes before serving. Grilling salmon should be taken off at the same temp.
Oven Baked Salmon 350 Degrees
You can use this same temperature to make air fryer salmon with dry rub too if you’d rather. The texture is crispier on top for that one but still wonderful. With preheating you are still looking at around 20 minutes to be done.
The outside should turn light pink with white while the insides will be light pink on the inside. If the center has a see thru or translucent look to it you need another minute or two. Best way to test is with a meat thermometer to see if it has reached 140-145 degrees F in the thickest portion though.
That is actually just protein rising to the surface, it’s totally fine to eat. Typically you will see these if it has been just slightly overcooked but it is hard to get it totally perfectly cooked without them. You can brush them off of the surface to serve or leave as is.
Got leftovers?? You can always save for the next day once it cools down in some aluminum foil in the fridge. I like to dice and throw pieces on top of a bed of rice with teriyaki sauce to moisten them up a bit. OR make it into our salmon quiche recipe. Now jump to recipe and let us know what you think!!
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
How Long to Bake Salmon at 350
- 1 baking dish or sheet pan
- Preheat the oven to 350 degrees F. Brush top of fillet with olive oil, sprinkle on seasonings and zest.
- Lay into baking dish or lined baking sheet with skin side down. Top with slices of lemons.
- Bake in preheated oven for 12 minutes, then switch to broil for the last 2 minutes if you want a bit of crisp on the top. This will give you a fork tender not over-baked fillet.
- Optimal inside temp in thickest part should be 140 F when you take it out to rest. It will rise a few degrees above that when done to be perfectly tender.