Best Baked Salmon Recipe
- 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. Test for doneness by inserting a fork or knife in the salmon and twisting it; the fish should be opaque and flake easily.
For serving: Sprinkle each filet with a good squeeze of lemon juice, plus any extra fresh herbs or sauce that you prefer.