I cook salmon more by look than by a stopwatch, but the times help you plan around the method. In a pan it is 4 to 5 minutes skin-side down then a minute or two on the flesh, and in the oven 15 to 20 minutes. These come from Gordon Ramsay’s own cookbooks, not guesswork.
His rule, written in Ultimate Home Cooking, is to cook fish “skin-side down at first to protect the delicate flesh.” He takes it until the flesh turns opaque about halfway up the side, then flips it for the last few minutes. That one cue is what stops the top half drying out.
One number worth knowing: the safe temperature is 63°C (145°F) in the middle, but Gordon serves his slightly pink and pulls it just under. So I have given you both, and you choose.
The quick answer
A salmon fillet takes 4 to 5 minutes skin-side down plus 1 to 2 minutes on the flesh in a pan, or 15 to 20 minutes in a 200°C (400°F) oven. It is done when it flakes and looks just opaque, around 63°C (145°F), or a touch under for a pink centre.
Salmon cooking times in the oven
Gordon bakes his wrapped in paper, the Salmon in a Parcel method from his books, and checks it at the 15 minute mark. Here is how the time shifts with the oven temperature.
| Oven temp | Fillet | Whole side |
|---|---|---|
| 180°C / 350°F | 20-25 min | 30-35 min |
| 200°C / 400°F | 12-15 min | 25-30 min |
| 220°C / 425°F | 10-12 min | 20-25 min |
Pull it slightly pink at 55-60°C, or 63°C (145°F) for fully cooked, then rest 5 minutes.
Salmon cooking times by method
Same finish every time, opaque and just flaking. Here is how he does each, and the book or recipe it comes from.
| Method | Time | His source |
|---|---|---|
| Pan, skin-side down | 4-5 min skin + 1-2 min flesh, baste in butter | Ultimate Home Cooking → crispy skin / pan-fried |
| Oven, in paper | 15-20 min at 200°C | Salmon in a Parcel → baked salmon |
| Grill | 3-4 min a side, skin first | his Grilled Salmon recipe |
| Poached | gentle simmer 8-10 min, skin on | Ultimate Cookery Course (Miso Salmon) |
| Air fryer | 7-10 min at 200°C / 390°F | modern method, his timing applied |
| Broiled (oven grill) | 6-8 min near the element | watch closely |
Where these times come from
I have not made these up. The skin-side-down pan method and the flip cue are from Gordon’s Ultimate Home Cooking; the paper-wrapped bake is his Salmon in a Parcel; the gentle 8 to 10 minute poach, skin on so it does not break up, is from the Ultimate Cookery Course; and the slightly-pink finish is how he serves it. The air fryer time is the one exception, since air fryers came after the books, so that is his method on a newer machine, flagged honestly.
FAQs
What temperature should salmon be cooked to?
The food-safety number is 63°C (145°F) in the thickest part, where it flakes cleanly. Gordon serves his a shade under, around 55 to 60°C, for a moist pink centre. Use a probe in the thick end and pull it where you like, knowing it climbs a couple of degrees while it rests.
How long do you bake salmon at 400°F (200°C)?
About 12 to 15 minutes for a fillet, 25 to 30 for a whole side. Gordon bakes his in a paper parcel and checks at 15 minutes, lifting it the moment it flakes. The parcel traps the steam, which is why his stays moist rather than dry.
How long do you poach salmon?
Eight to ten minutes in a gentle simmer, which is the timing in his Ultimate Cookery Course. He keeps the skin on so the fillet does not break up in the liquid, and bastes it as it cooks. The stock should shiver, not boil hard, or the outside toughens.
How long do you cook frozen salmon?
Straight from frozen, add about half as long again, so roughly 20 to 25 minutes in a 200°C (400°F) oven. Pat it dry first, because frozen salmon holds water and will steam instead of crisp if you try to pan-sear it.
How do you know when salmon is done?
His tell is the side of the fillet. As it cooks the flesh turns from glassy to opaque, and once it is opaque about halfway up he flips it. It is ready when it flakes under light pressure and is still moist in the middle, not pale and dry throughout.
