- Yield: 4 servings
- 5 minutes
- 10 minutes
- 4 salmon filets, skin-on (about 6–8 ounces each)
- 2 tablespoons high-heat oil, such as avocado oil or canola oil
- Kosher salt and freshly-cracked black pepper
- fresh lemon wedges
Let salmon rest on the counter for 15-30 minutes, until they have (at least mostly) come to room temperature.
Heat oven to 450°F. Line a baking sheet with aluminum foil (or use an oven-proof non-stick skillet).
Blot the salmon filets dry on all sides with paper towels. Place the salmon skin-side-down the prepared baking sheet (or skillet). If the ends of the salmon filets are really thin, just tuck them under a bit for even cooking.
Brush the salmon on all sides (except the bottom) with oil. Sprinkle each filet with a generous pinch of salt and black pepper, along with any other dry seasonings you prefer.
Bake until the internal temperature of the salmon reaches 135-140°F*, about 4-6 minutes per half inch of thickness (measured by the thickest part of the filet). You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily.
Remove pan from the oven and transfer the salmon to a clean serving plate, either with the skin or leaving the skin behind. Sprinkle each filet with a good squeeze of lemon juice, plus any extra fresh herbs or sauce that you prefer. Then serve warm and enjoy!
*The FDA recommends cooking salmon to an internal temperature of 145°F, measured in the thickest part of the salmon filets. The salmon will continue to cook a bit more once it has been removed from the oven, so I would pull it out of the oven once it reaches an internal temperature of 140°F. Or if you like your salmon a bit less cooked (as I do), I would recommend pulling it out at 135°F.