Fool-Proof Oven-Baked Salmon

If salmon feels a little intimidating, this recipe is for you.

This fool-proof oven-baked salmon is easy, forgiving, and incredibly flavorful — with crisp skin, tender flaky flesh, and simple ingredients you probably already have on hand. It’s also naturally gut-friendly, full of healthy fats, and perfect for a low-stress weeknight dinner.

No fancy techniques. No babysitting the pan. Just reliable, delicious salmon every single time.

Ingredients

• 1 side of salmon (about 3 pounds), cut in half if needed to fit the pan
• ¼ cup extra virgin olive oil
• ½ teaspoon fine sea salt, or to taste
• 1 teaspoon flaky sea salt (for the skin)
• ½ teaspoon freshly ground black pepper
• 2 teaspoons garlic scape powder
• 1 teaspoon scallion powder
• 2 teaspoons Herbs de Provence
• Juice of 1 medium lemon (about 2 ounces)
• 1 lemon, thinly sliced (optional, for serving)

Jenn’s Pantry Pick

Garlic Scape Powder & Scallion Powder (Gourmend Foods)

These two seasonings are staples in my kitchen when I want big, savory flavor without using fresh garlic or onions. They’re naturally lower FODMAP alternatives and make it easier to keep meals gut-friendly without sacrificing taste.

I use garlic scape powder and scallion powder from Gourmend Foods, a brand known for high-quality, thoughtfully sourced seasonings designed for everyday cooking.

👉 Shop Gourmend Foods here:
https://www.gourmendfoods.com/?ref=jenngiamsmith

Use code JENNSMITH15 to get 15% off your order.

Instructions

1. Preheat the oven to 400°F. Line a large baking pan with a silicone baking mat or aluminum foil.
2. Arrange the salmon in the pan, skin-side down. Season the flesh generously with fine sea salt and black pepper.
3. In a small bowl, stir together the olive oil, garlic scape powder, scallion powder, Herbs de Provence, and lemon juice.
4. Spoon the mixture evenly over the salmon, rubbing it gently over the top and sides so there are no dry spots.
5. Flip the salmon skin-side up. Sprinkle the flaky sea salt over the skin, lightly pressing it in with your fingers.
6. Bake, flesh-side down, for 20 minutes, until the skin is crisp and the salmon begins to brown and curl slightly at the edges.
   • Optional: Broil for the last 1–2 minutes for extra-crispy skin.
7. Serve immediately, topped with lemon slices if desired.

Jenn’s Kitchen Tip

Silicone baking mats work best for this recipe — they help the salmon cook evenly and release cleanly, especially when you’re aiming for crispy skin.

If you don’t have one, aluminum foil is a great easy-cleanup option. Just line the pan and let the olive oil on the salmon do the work — no extra greasing needed.

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Fool-Proof Salmon FAQ

How do I know when salmon is done?

Salmon is done when it flakes easily with a fork and looks opaque all the way through. If you use a thermometer, aim for 125–130°F for tender, flaky salmon. It will continue to cook slightly after coming out of the oven.

Can I make this with skinless salmon?

Yes. The recipe still works, but you’ll miss out on the crispy skin. Keep the salmon flesh-side down as written and start checking for doneness a few minutes early, since skinless salmon cooks faster.

What if my salmon is thicker or thinner?

Thickness matters more than weight.

• Thicker salmon: Add a few extra minutes and check the center for doneness.
• Thinner salmon: Start checking around 15 minutes to avoid overcooking.

This recipe is forgiving — trust your eyes and fork.

Why bake the salmon flesh-side down?

Baking flesh-side down helps protect the salmon from drying out while allowing the skin to crisp on top. The olive oil mixture essentially bastes the fish as it cooks, which is why this method works so well for beginners.

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