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About 200 C (400 F) is the setting many cooks choose, because it browns the surface gently and leaves some room for error. Hotter ovens around 220 C (425 F) suit thin fillets and crusts, and a gentle 150 to 160 C (300 to 325 F) gives a very tender texture but little browning. Whatever you choose, preheat fully and judge doneness by looking at the thickest part, not only by the clock, because ovens vary widely.

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A medium-thickness fillet often takes roughly 12 to 18 minutes at 200 C (400 F), but thickness is the real clock. Thin tail pieces may be ready in well under ten minutes, and thick centre-cuts can need twenty or more. Set the timer for the low end of the range, then check the thickest part: the flesh should be opaque and flake easily. If it is not ready, check again after a couple of minutes.

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Baked salmon is done when the flesh has turned opaque instead of glassy and flakes easily along its natural lines when pressed with a fork in the thickest part. The US Food and Drug Administration lists 145 F for fin fish, or flesh that is opaque and separates easily with a fork. A clean probe thermometer in the thickest part gives certainty. Rest the fish for a few minutes, because it keeps cooking from residual heat.

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Cover it when you want moisture, and leave it uncovered when you want browning. Foil traps steam, which keeps lean fish and packets moist and cooks them more gently, usually adding a few minutes. Baking uncovered gives a firmer, browner surface and is needed for crisp skin or a crust. A useful middle path is tenting loosely with foil if a glaze darkens before the centre is cooked.

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Bake it skin-side down. The skin shields the flesh from the hot tray, helps the fillet keep its shape, and can turn crisp if it is patted very dry and lightly oiled first. After baking, the skin lifts away easily with a spatula if you prefer to leave it behind. For packets and toppings that must reach both sides, a skinless fillet may be the better choice.

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Yes, if it is cooked thoroughly, but expect a different result. Frozen fillets take noticeably longer, often around half as long again as thawed ones, and release water that can dilute seasoning and prevent browning. Use a slightly lower oven or a foil wrap, season once the surface has softened, pat away moisture, and check that the thickest part is opaque and flakes easily. Thawing in the refrigerator gives the best texture.

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The refrigerator is the gentlest and most dependable way. The US Food and Drug Administration names three safe methods: the refrigerator, cold water and the microwave, and says never to thaw food on the counter. Use a rimmed plate on a lower shelf, and allow overnight for portions. Food thawed in cold water or the microwave should be cooked immediately, so keep those methods for when you are short of time.

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The white substance is albumin, a protein that moves to the surface as the fish cooks and sets there. It is harmless. A small amount is normal, but a lot usually means the oven was too hot or the bake ran long. Cooking at a more moderate temperature, pulling the fish as soon as it flakes, or soaking it briefly in a salt brine beforehand can reduce it.

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No. Rinsing is not needed, and splashing can spread bacteria around the sink and the rest of the kitchen. Instead, pat the fillet dry with paper towels, which also helps seasoning stick and lets the oven brown the surface rather than steam it. If you want to season ahead, salt the dried fish and keep it in the refrigerator, then pat away any moisture that appears before baking.

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Keep acid-heavy marinades to roughly 15 to 30 minutes in the refrigerator, because lemon, lime and vinegar start to firm and whiten the fish, and longer soaks leave it dry or mushy. Oil and herb marinades are gentler and can sit a little longer, while salty ones such as soy or miso season quickly, so watch the clock. Always marinate in the refrigerator, never on the counter.

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Yes, and a sheet pan dinner works well if you stage the cooking. Give dense vegetables such as potatoes and carrots a head start, often 15 to 25 minutes, add medium ones like broccoli partway, and put quick-cooking vegetables such as asparagus in with the salmon for the final stretch. Do not crowd the tray, since steam prevents browning, and use two trays if you need to.

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Centre-cut fillets are the best all-round choice, because their even thickness means the whole piece finishes at once. Tail pieces are thinner and cook faster, so watch them closely or fold the thin end underneath. Whole sides feed a crowd but finish unevenly, with the thick shoulder last. Whatever the cut, choose portions of similar thickness so everything is ready together.

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Yes, if any are present, because pin bones are unpleasant to eat. Salmon has fine, flexible bones running through the thick part of the fillet, and many fishmongers remove them. To check at home, run a clean fingertip across the fillet from tail toward head; if you feel a bone, pull it out with clean tweezers. Check frozen portions too, since handling differs from fresh.

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Match the time to the thickness and do not overbake. Use a moderate oven rather than a very hot one, pull the fish when the thickest part is opaque and flakes, and rest it briefly, since it keeps cooking from residual heat. Wrapping in foil or parchment, or adding a sauce or glaze, adds moisture, which especially helps lean types such as sockeye. Dry salmon can still be flaked into sauces and salads.

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Leftover salmon keeps for a small number of days in the refrigerator, and the exact limit comes from your local food-safety agency. The US Food and Drug Administration advises refrigerating or freezing seafood within 2 hours of cooking, or within 1 hour if the temperature is above 90 F, and dividing leftovers into shallow containers so they cool quickly. Label containers with the date, and discard anything that smells off or looks slimy.

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Reheat it gently, because a hard blast of heat makes salmon dry and strong-smelling. Put it in a dish with a spoonful of water, stock or oil, cover with foil and warm it in a low oven, or flake it into a hot sauce, soup or rice dish. The US Food and Drug Administration lists 165 F for reheated leftovers. Make sure it is steaming hot throughout, and avoid reheating more than once.

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Yes, though the texture is best when it is later used in a cooked dish. Cool the fish promptly, wrap it tightly or seal it in an airtight container, press out the air, and label it with the date. Thaw it in the refrigerator, never on the counter, and use it soon after thawing. Pies, pasta bakes, chowder and fish cakes hide any change in texture well.

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Safe cooking guidance varies by region, so follow your own food-safety agency. The US Food and Drug Administration lists 145 F for fin fish, or flesh that is opaque and separates easily with a fork, and the safest home approach is to cook salmon until it is opaque throughout. If you are pregnant, immunocompromised, older, or caring for young children, consult a qualified professional about what is suitable.

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Salmon is rich and slightly sweet, so the best sides add contrast: a starch to soak up juices, something green or crisp, and something fresh or acidic. Roasted new potatoes, rice, couscous or quinoa suit the first; asparagus, green beans, broccoli or a sharp salad the second; a lemon wedge, yoghurt and herb sauce or a spoonful of pesto the third. Match the sides to the seasoning style.

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Yes. Parchment works well for papillote-style parcels and for lining a tray, and it does not react with acidic ingredients such as lemon juice or tomato. It gives a gentler steam and an attractive parcel at the table. Fold the edges in tight, overlapping pleats to hold the seal, and place the parcel on a tray. For high-heat browning, parchment is a lining, not a lid.

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