Stuffed salmon should be baked until it reaches an internal temperature of 145 degrees F, which takes approximately 10 minutes per inch of thickness in a 450-degree oven.
Salmon should be cooked until the meat is opaque and the flesh just begins to flake easily when prodded by a fork. The 10-minute rule works for any cooking method and whether the salmon is stuffed or not. The stuffed salmon should be measured at its thickest point. The stuffed salmon should be baked in an uncovered shallow dish. The FDA recommends using a meat thermometer to test the internal temperature of the fish, aiming for 145 degrees F.