How to Bake Salmon in Oven: Crispy Skin Recipe

Instructions:

1. Remove your 4 salmon fillets from the fridge about 15 minutes before cooking. Note: This prevents the cold core problem where the outside overcooks while the inside stays raw. Pat them bone dry with a paper towel.
2. Set your oven to 400°F (200°C). Wait for the click of the thermostat to ensure the air is truly hot enough to sear the surface.
3. In a small bowl, whisk together 1 tbsp olive oil, the juice from half a lemon, 3 minced garlic cloves, and 1 tsp dried oregano. Note: Emulsifying the oil and lemon juice creates a thicker coating that won't just slide off the fish.
4. Place the salmon skin side down on your lined tray. Sprinkle 1 tsp sea salt and 0.5 tsp black pepper evenly over the tops. Listen for the faint crunch as the salt hits the damp flesh.
5. Spoon the garlic herb mixture over each fillet, pressing it down slightly. Place the lemon rounds around the fish on the tray. Note: Roasting the lemons mellows their sharp acidity into a sweet, jammy syrup.
6. Slide the tray into the center rack. Bake for 10-12 minutes. Watch for the color change from translucent pink to an opaque, pale coral.
7. Around the 10 minute mark, you should hear a gentle sizzle and smell the garlic starting to toast. Note: If the garlic smells bitter or burnt, pull the tray immediately.
8. Insert a thermometer into the thickest part. Aim for 135°F-140°F (57°C-60°C) for a perfect medium. Feel the resistance; the meat should give slightly when pressed but not feel mushy.
9. Remove from the oven and let the fish sit on the tray for 5 minutes. Note: Carryover cooking will bring the internal temp up to the final 145°F (63°C).
10. Sprinkle the 2 tbsp fresh parsley over the top just before plating. The heat from the fish will wake up the oils in the parsley, creating a final aromatic punch.