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added about 2 years ago

Which cut? Whole fish, steaks fillets?? Generally I would say around 350F with the caveat that no two ovens are calibrated exactly evenly---don't trust that dial. But the thickness of the piece of fish matters.

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Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.

added about 2 years ago

This depends on how you like your salmon. Personally, I eat salmon -- assuming it's wild and sourced from an extremely reliable monger -- medium-rare (gasp) so were I to cook it in the oven, might actually broil it or sear it on the stove top and then cook it low and slow in an oven set at about 300-325. While salmon is not the most delicate of fish, I certainly wouldn't cook it on a temperature much higher than 350/180 C.

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I am now sold on using a super low temp method, salmon lightly oiled, a bit of salt and pepper - baked at 250 for about 20 minutes, for fillets. It's from local chef Michael Schlow's book "It's About Time" and produces a silken, moist texture. Any of the normal high temp methods - broiled, grilled, etc. - produce a drier texture.

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400 degrees for center cut salmon for 15 min. Comes out perfect every time. Very moist.

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LucyS added about 2 years ago

I'm sure all of these answers are great - I usually cook a 1-2" thick piece of salmon for about 15 minutes at 450. So I guess the answer is - any temp you want!

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I wish there was a way to edit a post, but since there isn't I must say that I was wrong with the 400 it is 375. I was baking salmon last night and realized what I had posted.

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