For Perfectly Cooked Salmon, Experts Recommend This Oven Temperature

When it comes to cooking salmon in the oven, a few small details can make the difference between a delicious, flaky fillet and one that's dry and overcooked. Luckily, you don't have to go it alone. We caught up with Chef Jet Tila and Roberta Muir, CEO of Be Inspired and cookbook author, at the 2026 New York City Wine & Food Festival and asked them about the best oven temperature for perfectly baked salmon.

Their magic number? 400 degrees Fahrenheit, as it's a tried-and-true balance of speed, browning, and moisture retention. It's hot enough to cook the fish relatively quickly and helps the outside develop color while the center remains tender and flaky. If you're worried about the fish drying out while cooking at such a high temperature, Chef Tila says not to worry. "Salmon has so much fat that you won't dry it out," he says. "And that's why you're cooking it at 400." If you're still concerned about overcooking your salmon, however, a meat thermometer can help you monitor the internal temperature of your salmon. While the USDA recommends an internal temperature of 145 degrees Fahrenheit, some experts say they prefer 120 to 130 degrees Fahrenheit, depending on whether the fish is wild or farmed.

There are a few other things to keep in mind as well when baking salmon for an easy weeknight dinner. Roberta Muir advises bringing your salmon closer to "room temp before it goes in" and letting it "rest for a few minutes before serving" once it's cooked. Many chefs follow this approach because it helps prevent the center from remaining cold, especially if you prefer your salmon rare or medium-rare.

Beyond setting the oven to the right temperature, both experts emphasize the importance of baking salmon uncovered. While wrapping salmon in foil packets is a great idea when grilling, the same approach isn't necessary when baking. "You're taking a dry cooking method, and you're turning it into a wet cooking method because you've encased the salmon," Chef Jet Tila explains. Instead, Tila recommends using foil only on the bottom of the fish for easier cleanup and advises home cooks to simply "season [the fish] really well on top."

Roberta Muir agrees, stating, "I've never baked salmon in foil — I always leave it uncovered in a 400 Fahrenheit oven — and I've never had an issue with it drying out." Cooking salmon uncovered in the oven allows moisture to escape more freely, which helps the surface roast, not steam, and achieve a crispier exterior.

Tila notes there is one exception to his advice to bake salmon uncovered: if you're cooking an entire filet. "The only time to encase salmon in foil is if you're doing an entire filet because it takes longer to cook," Chef Tila says. He suggests steaming it in foil for 15 minutes, then opening the foil and letting it roast uncovered for another 10 to 15 minutes.