Should You Cook Salmon Skin-Side Up or Down in the Oven?

All of my best tips for how to make the most perfectly baked salmon in the oven. You can add your favorite spices to this baked salmon recipe, and the whole process takes less than 15 minutes.

Today we’re moving on in our series about baked proteins from meat (chicken, steak, pork) to shrimp to…fish!

It was clear that salmon was the fish that everyone wanted to learn more about when I asked for suggestions for this series. This fish is popular for a good reason: it’s tasty, cheap, easy to find, full of protein, omega-3s, and other healthy nutrients, and it goes well with many different sauces and seasonings.

For another easy recipe, try baking salmon in the oven. That’s my favorite way to make it. Because I’ve already written two blog posts about how to bake salmon wrapped in foil (for garlic and honey mustard fans), I thought today we could go back to the basics and talk about how to make simple baked salmon filets. With just a few easy steps, you can make your salmon crispy on the outside and juicy, tender, and flaky on the inside. After that, it’s up to you whether to serve it plain or with your favorite sauces or spices. Trust me, it’s so simple.

Salmon is a great fish that you can cook in a lot of different ways. One of the most important things to think about when baking salmon in the oven is which side should go up: skin-side up or skin-side down? There are good reasons for both, so let’s look at the pros and cons of each.

Skin-Side Up

Placing the salmon fillet in the pan or baking dish with the skin facing upwards seems fairly intuitive. After all, we want that skin to get super crispy and browned in the oven, right? Here are some benefits to cooking salmon skin-side up

Allows the skin to get browned and crispy With direct heat exposure, the skin will undergo the Maillard reaction, becoming caramelized and adding deeper, more complex flavors.
Skin protects the flesh. By putting the skin on top, the salmon meat is protected from the heat of the oven. This can prevent overcooking.
Looks beautiful for serving. Presenting baked salmon with the crispy skin on full display makes for a very appetizing dish.

However, there are a few potential drawbacks:

Uneven cooking. With the skin exposed to more direct heat, it’s possible the top of the fillet may cook faster while the bottom remains underdone. Using a meat thermometer is important.
Moisture loss. Having the skin on top can lead to the salmon drying out, losing moisture and becoming overly flaky.
Skin sticking. Exposed skin is more likely to stick to the pan. Parchment paper can help.

So while cooking skin-side up has some advantages, it also comes with a few challenges. Many home cooks find better results flipping the fillet over.

Skin-Side Down

Placing the salmon skin-side down in the oven pan may seem counterintuitive – how will the skin get crispy if it’s not exposed to the heat? Actually, this method has several benefits:

Promotes even cooking. With the thickest part of the fillet facing up towards the heat source, the salmon cooks evenly from bottom to top.
Prevents moisture loss. Keeping the skin down provides a protective barrier, locking in the salmon’s natural juices as it cooks. This prevents the flesh from drying out.
Skin still crisps up. Even when facing down, the hot pan will still render the fatty skin completely crispy.
Skin releases easily. Gravity helps separate the skin from the cooked fish, so it slips right off after baking.

Here are step-by-step instructions for baking salmon skin-side down:

Pat the salmon fillet dry thoroughly with paper towels and season the flesh side with salt, pepper and any other spices or herbs.
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or foil and lightly grease it.
Place the salmon fillet skin-side down in the prepared pan.
Bake for 12-15 minutes, until the salmon is opaque and flakes easily with a fork. The skin should be fully crisped.
Let the salmon rest for 5 minutes before serving. The crispy skin will release very easily from the pan.
Transfer the salmon to plates or a platter skin-side up for serving. Alternatively, portion out each fillet by sliding a spatula between the skin and flesh.

So as you can see, there are good arguments on both sides of this debate. While exposing the skin on top does help it get ultra crispy, overall cooking the salmon skin-side down promotes more even cooking and better moisture retention. Once baked, the skin will be just as crispy once it detaches from the pan. Give this method a try for tender, flaky salmon with gorgeous crispy skin every time.

Other Tips for Perfectly Baked Salmon

Beyond which side should face up, here are some other helpful tips for baked salmon success:

Use fatty salmon. Opt for wild-caught varieties like king or sockeye that are high in omega-3s with ample fat to keep the fish moist. Leaner fish like farmed Atlantic salmon dry out more easily.
Dry thoroughly. Pat the fillets very dry with paper towels before baking. Any excess moisture will steam the fish rather than helping it caramelize.
Watch time and temp. Salmon overcooks quickly. Check for doneness early by nicking the thickest part of the fillet. It should flake apart and be opaque within the center when ready. Use a meat thermometer to guarantee the interior reaches 140°F.
Preheat sheet pan. Place the oiled pan in the oven as it preheats so it gets smoking hot. This helps the skin get uber crispy and browns the exterior while cooking the interior gently.
Rest before serving. Let the baked salmon sit for 5 minutes before eating. This allows juices to redistribute so they don’t run out when you slice into it.
Flavor simply. Salmon has a delicious flavor all its own. Simple seasoning with olive oil, salt, pepper and fresh herbs lets it shine. Lemon wedges, capers, shallots or Dijon mustard make easy complements.

Next time you’re cooking salmon for dinner, try it skin-side down for the most evenly cooked, moist and tender fillets topped with perfectly crisped skin. This method helps salmon turn out right every time.

do you cook salmon skin side up or down in the oven

How To Bake Salmon:

Alright, let’s talk about how to cook salmon. To bake salmon in the oven, simply:

Bring the salmon to room temperature. Leave your salmon filets on the counter for 15 to 30 minutes, or until they’re mostly room temperature. This will help with even cooking.
Season the salmon. Blot the salmon dry on all sides with paper towels. Then, put the salmon on a baking sheet lined with foil skin-side down. You can also do this in an oven-safe, nonstick skillet like a cast iron pan. For even cooking, just fold the ends of the salmon filets under a bit if they are very thin. Brush on all sides (except the bottom) with oil. Sprinkle with your desired dry seasonings. (I like garlic powder, kosher salt, and black pepper together.) ).
Bake. Then bake at 450°F for about 4 to 6 minutes per half-inch of thickness, or until the salmon reaches 140°F* (I like to cook mine until it reaches 135, you decide). You can also check if the salmon is done by sticking a fork or knife into it and twisting it a bit. The fish should be opaque and flake easily.
Transfer salmon to a clean plate. Take the pan out of the oven and place the salmon on a clean plate to serve. Then, squeeze a lot of lemon juice on each filet and, if you want, sprinkle with fresh herbs. Then…
Serve warm! And enjoy!

After the salmon is cooked, it can be kept in the fridge for up to two days in a container with a lid. Or you can freeze it for up to 3 months.

Is salmon skin safe to eat? Yep! Although you’re welcome to pass on it if you prefer. I just highly recommend cooking the salmon with the skin on. Then you can either serve it with the skin or without the skin. (Run your fish spatula just above the skin to serve it without the skin. The salmon filet should come right off of the skin.) ).

How do I keep the salmon skin from sticking to the foil? Make sure the skin is dry before putting the filet on the foil.

Can I cook my salmon more/less than the recipe says? Definitely. Different people prefer their salmon to be more rare or more well-done. I like to take my salmon out of the oven when it reaches 135°F. The FDA says that the best way to know how long to cook salmon is to make sure that it reaches 145°F on the inside (test this with a cooking thermometer in the thickest part of the filet).

Salmon Seasonings, Marinades and Sauces:

I like the simple garlic powder, salt, and pepper mix in the recipe below, along with a squeeze of fresh lemon juice, for seasoning salmon. It goes well with almost any type of food. You can add any of your favorite dry seasonings if you want to change things up. Or marinate your fish for up to 30 minutes beforehand. Or of course, feel free to also serve your salmon with any favorite finishing sauces as well.

The Best Salmon You’ll Ever Make (Restaurant-Quality) | Epicurious 101

FAQ

Should you bake salmon skin side up or down?

Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes.

Is it better to bake salmon at 350 or 400?

What is the best temperature to bake salmon? 400°F (205°C) is ideal as it allows the fish to gain colour and the skin to become crispy. If you prefer a milder method, you can bake it at 350°F (175°C) for 20-25 minutes or until done. The salmon baked at 425°F (215°C) produces tender, creamy fillets that cook quickly.

Do you bake salmon covered or uncovered?

Baked salmon is best when cooked at 425°F in the oven. Even thicker fillets don’t take long. We recommend baking the salmon uncovered. Simply rub the fillets with a little oil, sprinkle them with salt and pepper, then place them in the roasting pan skin-side down before popping them in the oven.

What is the secret to the best salmon?

A dry brine gives you firmer, juicier fish fillets with kettle-chip-crisp skin.