HOW LONG TO COOK SALMON IN OVEN RECIPES

Steps:

• Preheat the oven to 425°F: Heat the oven to 425°F with a rack placed in the middle. Line a roasting pan or baking sheet with foil.
• Pat the salmon dry: Pat the salmon dry with a paper towel.
• Rub the salmon with oil, salt, and pepper: Drizzle some oil over the top of each salmon — just enough to coat the salmon — and rub it over the salmon with your fingers or a pastry brush. Sprinkle the salmon generously with salt and pepper.
• Place the salmon in the roasting pan: Place the salmon in the roasting pan, skin-side down. Transfer to the oven.
• Roast for 4 to 6 minutes per half-inch thickness of salmon: Roasting time depends on the thickness of your salmon, as determined by the thickest part of the salmon fillet. For every half-inch of salmon, roast 4 to 6 minutes — 4 minutes will give you salmon that is still a touch rare, 6 minutes will thoroughly cook it.
• Salmon is done when easily flaked: You can also check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it's ready. If you like, you can use an instant read thermometer to check the fish for doneness. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet.
• Serve immediately: Enjoy your salmon immediately. Leftovers will keep refrigerated for about 5 days, and can be gently reheated in the microwave or used cold.

Steps:

• Heat the oven to 425°F. Arrange a rack in the middle of the oven and heat to 425°F. Place the frozen salmon fillets skin-side down in an 8x8-inch baking dish.
• Combine the mustard, maple syrup, garlic, and salt in a small bowl. Place the mustard, maple syrup, garlic, red pepper flakes if using, and salt in a small bowl and stir to combine.
• Brush the salmon with the mustard mixture. Brush or spoon all of the mustard mixture evenly over the salmon.
• Cover the baking dish and bake for 15 minutes. Cover the baking dish tightly with aluminum foil. Roast for 15 minutes, until a knife can pierce the salmon completely with only slight, icy resistance.
• Uncover and roast for another 8 to 10 minutes. Carefully remove the foil. Continue roasting until the salmon can be easily flaked with a fork or a probe thermometer inserted in the thickest part of the salmon registers 145°F, 8 to 10 minutes more. Wild salmon tends to cook faster than farm-rasied salmon, so begin checking salmon at 8 minutes. The flesh should appear moist, but not raw or translucent.
• Rest and serve. Remove the salmon from the oven and let rest uncovered for 3 minutes. Serve with a hearty salad or quick pasta side.