Line a baking sheet with parchment paper or foil. Why? Because cleanup goes from “scrubbing for ten minutes” to “toss the paper in the trash and high-five yourself.” Place your salmon skin-side down on the paper. That’s non-negotiable—skin down, like a lizard sunbathing.
Now, drizzle a little olive oil over the flesh. Use your fingers to rub it in—go ahead, get messy. Sprinkle salt and pepper generously. Don’t be shy; salt is your friend, not your frenemy.
Should you flip it? (Spoiler: nope)
Here’s the calmest part of the process: do not flip the fish. Not once. Not ever. The skin stays glued to the sheet, getting golden and crunchy, while the top stays tender. Flipping would only cause a salmon disaster—torn skin, broken fillets, and tears. Let the oven do the heavy lifting.
How to cook Salmon in the oven | CRISPY SKIN Oven ROASTED salmon - YouTube
