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Oven-Baked Crispy Skin Salmon

This baked salmon recipe highlights a straightforward approach to achieving perfectly crispy skin and tender, flaky flesh. Using high heat and minimal fuss, the fish is seasoned simply with salt, herbs, and a drizzle of olive oil, resulting in a visually appealing dish with a golden crust and moist interior. Ideal for busy weeknights or last-minute dinners, it emphasizes natural flavors and easy preparation.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 fillets salmon fillets preferably wild, with shiny skin and firm flesh
  • 2 tablespoons olive oil good quality extra virgin
  • 1 teaspoon sea salt coarse or flaky
  • 1/2 teaspoon paprika sweet or smoked
  • 1 lemon lemon for juice and slices
  • 2 tablespoons fresh herbs dill or parsley, chopped

Equipment

  • Baking dish or sheet
  • Paper towels
  • Brush or fingers
  • Oven
  • Fork or probe thermometer

Method
 

  1. Preheat your oven to 200°C (392°F). Place a baking sheet or dish in the oven while it heats to ensure even cooking.
  2. Pat the salmon fillets dry with paper towels to remove excess moisture—this helps achieve a crispy skin. Place them on a clean plate or tray.
  3. Sprinkle the fillets evenly with sea salt and paprika, then gently rub the seasonings into the flesh to enhance flavor.
  4. Drizzle the olive oil over the fillets, focusing on the skin side. Use your fingers or a brush to spread the oil evenly, ensuring each fillet is lightly coated.
  5. Remove the hot baking sheet from the oven carefully, and lay the salmon fillets skin-side down on the sheet. The sizzling sound and the golden, slightly shimmering skin are signs of readiness.
  6. Bake in the oven for 12-15 minutes. Start checking at 12 minutes; the fish should turn opaque and flake easily when gently pressed with a fork.
  7. For extra crispiness, turn on the broiler and give the fillets a quick 1-2 minute blast, watching carefully to prevent burning. The skin should crackle and turn a deep golden brown.
  8. Remove the salmon from the oven and let it rest for 2-3 minutes. This step helps the juices redistribute and keeps the flesh moist and flaky.
  9. Squeeze fresh lemon juice over the fillets and sprinkle with chopped herbs. Serve immediately with lemon slices on the side for a fresh burst of flavor.

Notes

Ensure the skin is thoroughly dry before oiling to maximize crispiness. Adjust baking time based on fillet thickness; thinner pieces may cook faster. Broiling at the end adds a beautiful crackle but requires close attention.