Set your oven to 425°F (220°C)—this is the sweet spot where the skin crisps without the fish drying out. Line a baking sheet with parchment paper or foil (easy cleanup), then place the fillets skin-side down, leaving a little breathing room between them.
Bake for 12–15 minutes, depending on thickness. You’ll know it’s done when the flesh flakes easily with a fork and the skin is a deep, golden brown. If you’re feeling fancy, finish with a 30-second broil on high to amplify the crunch—just watch it like a hawk, because broil waits for no one.
Pro Tip: Use an instant-read thermometer if you’re nervous. 125°F for medium-rare, 130°F for medium, and 140°F for well-done. Fish police aren’t real, so cook to what makes your taste buds happy.
How To Cook Frozen Salmon Fillets With Skin
