The cook time depends on the thickness of your salmon and also if it is a whole fillet or cut fillets. The thinner portion of the salmon like the tail end and the thin sides will cook faster than the thicker body portion of the fillet. Therefore, we like to trim the edges, so it cooks more evenly. Bake in the oven uncovered at 350 degrees F (176 degrees C) for about 5-8 minutes per ½ inch thickness or until it flakes easily with a fork or the internal temperature is 140 degrees F (60 degrees C). The FDA states the safe cooked salmon temp is 145 degrees F (63 degrees C). However, your salmon will continue to cook even after you take it out of the oven.  Our salmon fillet was 2.25 pounds (1020 grams), and it took 17 minutes to flake easily with a fork.  Keep an eye on your salmon as it cooks fast.