For fillets about 2.5 cm thick. Skin side down, no flip needed.
Cooking times
| Salmon | Temperature | Time |
|---|---|---|
| Fillet, 2.5 cm (1 in), skin on | 200°C / 390°F | 8–10 min |
| Fillet, skinless | 200°C / 390°F | 7–9 min |
| Thin tail piece, about 1.5 cm | 200°C / 390°F | 6–7 min |
| Frozen fillet, 2.5 cm | 200°C / 390°F | 12–15 min |
Step by step
- Pat dry and leave the fillets out for 10 minutes while the fryer preheats.
- Brush with oil, about ½ teaspoon per fillet, and season.
- Place skin side down with space between fillets. A perforated liner stops the skin sticking.
- Cook without flipping. Salmon is delicate, and the hot air cooks the top.
- Check the thickest part. The flesh should flake easily and look opaque.
Which temperature to aim for
This is one place Canadian and US guidance differ. Health Canada lists 70°C / 158°F for fish, while the USDA lists 63°C / 145°F. Many restaurants serve salmon lower still, but the agency numbers are the safe minimums. If you're cooking for someone pregnant, young children or older adults, use the higher number. Fish keeps cooking for a minute or two after it comes out, so if you're aiming for 70°C you can remove it at about 67°C and let it rest.
Cooking from frozen
Rinse off any ice glaze and pat the fillet dry. Cook for 5 minutes, then brush with oil and season once the surface has thawed, and cook until it flakes and reaches temperature. Thick frozen fillets can stay cold in the centre, so check with a thermometer. Thawing overnight in the fridge gives more even results.
Questions people ask
Will the skin get crispy?
Partly. For crisper skin, start skin side up for 4 minutes, then turn carefully and finish skin side down.
What about other fish?
Cod, haddock and other white fish cook at the same temperature, for 8–12 minutes depending on thickness. Brush them with a little more oil, as they're leaner.
Can I use a glaze?
Yes, but brush on sweet glazes like honey or maple in the last 2 minutes so they don't burn.
Related guides
Reviewed October 2026. Temperatures from Health Canada and the USDA; see Sources.