What temperature should I bake salmon at?

The answer

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.