Start with thickness
For a typical 2–3 cm fillet, begin checking after 12 minutes at 200°C. Very thick pieces and large sides of salmon need longer; thin tails finish sooner.
Give vegetables a head start
If potatoes, carrots or other firm vegetables share the tray, roast them first and add salmon later so the fish does not dry out.
Check the thickest part
The fish should turn opaque and separate into moist flakes. A food thermometer is more reliable than the clock; follow the advice appropriate to your fish and diners.
Try next
Classic Oven-Baked Salmon