How to use the online timer
Twenty minutes suits a moderate oven baking a whole fish or a thicker fillet wrapped in foil or baking paper, though thinner fillets pan-fried or grilled will be done in a fraction of that time. Fish is one of the least forgiving things to time by the clock alone, because the difference between perfectly cooked and dry is often only a minute or two.
The classic guide is measuring the fish at its thickest point and allowing roughly ten minutes per 2.5 centimetres of thickness, whatever the cooking method. It's a better starting point than any single fixed number, since a thin snapper fillet and a thick piece of salmon behave very differently even in the same oven.
The visual cue that beats any timer is the flesh itself: it should turn from translucent to opaque and flake apart easily with a fork along its natural seams, without falling into a mush. If you're checking a whole fish, look at the flesh nearest the bone, since that's the last part to cook through and the easiest place to catch it if it needs another minute or two.
Common questions
Why did my thick salmon fillet come out dry at twenty minutes?
Twenty minutes suits a moderate oven bake, but very thick cuts may need slightly longer while thin fillets need much less. Measure thickness and use roughly ten minutes per 2.5 centimetres.
How can I tell it's done without a thermometer?
The flesh should turn from translucent to opaque and flake apart easily along its natural lines with a fork. Check the thickest part first, since it cooks last.
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