The baking time for salmon depends on the size and thickness of the fillets or the whole fish. As a general guideline, you can follow the rule of thumb of baking salmon at 375°F (190°C) for about 12-15 minutes per inch (2.5 cm) of thickness. This rule applies to salmon fillets, which are about 1 inch (2.5 cm) thick at the thickest part.
However, it's important to note that cooking times can vary based on factors such as the specific oven temperature, the starting temperature of the fish, personal preference for doneness, and whether the salmon is fresh or frozen. It's always a good idea to use a food thermometer to check the internal temperature of the salmon for doneness.
The USDA recommends cooking fish, including salmon, to an internal temperature of 145°F (63°C) to ensure it's safe to eat. At this temperature, the salmon will be cooked through but still moist and tender.
Keep in mind that thinner cuts of salmon or salmon portions with skin might cook slightly faster, so it's essential to monitor the fish closely to prevent overcooking. If you're cooking a whole salmon or a larger piece, you may need to adjust the baking time accordingly.
Ultimately, it's best to rely on a combination of factors: the cooking time, the visual appearance of the salmon, and the internal temperature. This way, you can achieve the desired level of doneness and ensure a deliciously cooked salmon.