Salmon fillets are cooked in ovens preheated to 450 degrees Fahrenheit. The cooking time is approximately four to six minutes per 1/2-inch of thickness, depending on their desired taste, explain The Kichn cooking experts.
Prior to preheating the oven, the oven rack should be adjusted to the 'middle' position and a baking sheet or roasting pan must be lined with aluminum foil. Prior to placing the fillets in the oven, they can be patted dry, rubbed with a small amount of olive oil and sprinkled generously with salt and pepper. Terriyaki and mustard are other flavor treatments that work well with salmon. Once the fillets are arranged skin-side down, the baking sheet is placed into the hot oven.
For every one-half inch of thickness, four minutes yields a rare fish, while six minutes yields salmon that is thoroughly cooked; one-inch thick fillets can therefore be checked after seven to eight minutes in the oven. A minimum internal temperature of 145 Fahrenheit at the thickest part of the fillet is recommended by the USDA; if no kitchen thermometer available, the salmon is deemed done when it flakes easily with a fork.
Salmon fillets should be served immediately and are complemented well with fresh lemon wedges, pesto or gremolata or potatoes on the side; refrigerated leftovers may be kept for up to five days, according to The Kichn cooking experts.