The cooking time for salmon depends on the method and thickness of the fillet:
- Baking: A large side (around 2 pounds) bakes at 375°F for 15 to 20 minutes. Individual 6-ounce fillets bake at 400°F for 12 to 14 minutes. Thinner pieces may cook faster, and thicker pieces may need longer. Internal temperature should reach about 145°F, or 125-130°F for moist salmon before resting to finish cooking.
- Pan-frying: Cook skin-side down in a hot pan for 3 minutes until crisp, then flip and cook for 2 more minutes at lower heat. Total cook time under 10 minutes.
- Starting in a cold pan with medium-high heat, cook skin-side down for 7-8 minutes until skin is crispy, then remove from heat and let carryover heat finish cooking to 125°F internal temp.
- General rule: about 10 minutes per inch of thickness, regardless of cooking method.
In summary, baked salmon fillets typically take 12-20 minutes depending on size, while pan-frying or skillet methods take under 10 minutes. Checking for flakiness or using a thermometer ensures perfect doneness.
