01
Trout Fish
10.0best for baking1 fillet : 1 fillet
Very close flavor and fat content; cooks in the same time as salmon
10.0
salmon substitute
for baking.
Oven-baked salmon hits its sweet spot when the thickest part of the fillet reaches an internal 125F, with collagen denaturing around 120F and albumin starting to weep above 130F. A 400F oven for 12 to 15 minutes per inch of thickness lets the 13 percent fat content baste the muscle from inside, holding the flake rigid without forcing white curd to the surface. Substitutes need similar thermal mass and oil reserves, or the fillet dries before color sets.
top substitutes
adjustment for baking
Trout fillets bake at the same 400F for 12 to 15 minutes per inch as salmon, with comparable 8 to 12 percent fat keeping the flesh moist. Pull at 125F internal; trout is slightly thinner so check 2 minutes earlier than the salmon timing on a same-size cut.
02
Halibut Fish
6.7best for baking1 fillet : 1 fillet
Milder and leaner; reduce cook time slightly to avoid drying out
6.7
adjustment for baking
Halibut bakes at 400F but only 10 to 12 minutes per inch since its leaner 2 percent fat dries fast above 130F internal. Brush with 1 tablespoon olive oil per fillet before the oven and tent with foil for the final 3 minutes to hold moisture in the flake.
03
Tuna
10.0best for baking1 lb : 1 lb
Rich fish, works fresh or canned
10.0
adjustment for baking
Fresh tuna bakes hot and fast at 400F for 8 to 10 minutes per inch, pulled at 115F internal for medium-rare since muscle above 130F turns chalky. Canned tuna folds into pasta bakes off-heat; add it after the casserole comes out of the oven to avoid overcooking the already-cooked fish.
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04
Mackerel Fish
10.01 fillet : 1 fillet
Oily and rich like salmon but stronger; great grilled or smoked
10.0
adjustment for this dish
Mackerel is oilier than salmon at roughly 16 percent fat and bakes in 10 to 12 minutes per inch at 400F. Score the skin in 3 diagonal slashes 1cm apart so the rendered oil escapes and the surface crisps; the flavor is stronger so dial back any cured component like miso or soy by a third.
05
Cod Fish
6.71 fillet : 1 fillet
Leaner and flakier; add olive oil or butter to compensate for missing fat
6.7
adjustment for this dish
Cod is leaner at 1 percent fat, so brush 2 teaspoons of olive oil or melted butter per fillet before baking at 400F for 10 to 12 minutes per inch. Pull at 130F internal; cod flakes are larger and flake apart at the slightest overcook, so test with a fork at the 10 minute mark.
06
Tilapia Fish
6.71 fillet : 1 fillet
Much milder and leaner; best in saucy or seasoned dishes, not standalone
6.7
adjustment for this dish
Tilapia bakes in 10 minutes per inch at 400F but its mild 1 to 2 percent fat needs help. Coat the fillet in a 2-tablespoon herb-butter or pesto layer to lock in moisture, and pair with a sauce since tilapia lacks salmon's standalone richness. Best in saucy bakes, not as a centerpiece roast.
07
Haddock Fish
6.71 fillet : 1 fillet
Mild and flaky; swap in for baked or poached salmon preparations
6.7
adjustment for this dish
Haddock matches salmon's mild profile in baked or poached preps; bake at 400F for 10 to 12 minutes per inch. With only 1 percent fat, brush with melted butter or olive oil and target 130F internal; the flake is delicate so transfer with two spatulas to keep the fillet intact.
08
Mahimahi Fish
6.71 fillet : 1 fillet
Firm and mildly sweet; holds up well on the grill like salmon
6.7
adjustment for this dish
Mahimahi is firm and mildly sweet, baking in 12 to 14 minutes per inch at 400F. The flesh holds its shape on a sheet pan well, but its 1 to 2 percent fat means a glaze of olive oil or coconut milk before the oven prevents drying; pull at 130F internal.
09
Shrimp
10.01 lb : 1 lb
Cut into chunks; heartier, rich seafood flavor
10.0
10
Herring Fish
10.01 fillet : 1 fillet
Oily and rich, especially pickled or smoked; best as canned or smoked salmon swap
10.0
11
Tofu
3.31 fillet : 1 fillet
Firm tofu works in plant-based versions; press and marinate to mimic salmon texture
3.3
12
Sardine Fish
10.01 oz : 1 oz
Oily and flavorful; use canned for salads or pasta in place of canned salmon
10.0