To make oven-roasted salmon, gather four separate 6- to 8-ounce salmon fillets, the zest of a lemon, 1 tablespoon fresh thyme leaves, 1 1/2 tablespoons quality olive oil and 4 lemon wedges, not zested. You also need freshly ground black pepper and kosher salt. Roast the salmon at 275 degrees Fahrenheit for approximately 18 minutes.
Line a rimmed baking sheet tightly with aluminum foil, and brush it with 1/2 tablespoon of the olive oil. Next, place the salmon fillets on the greased aluminum foil skin-side down, spaced equally. Different cooking times may apply if noticeable discrepancies exist in fillet size.
In a small mixing bowl, combine the remaining olive oil with the lemon zest and thyme leaves stripped off their stems. Roast the salmon in the oven for 15 to 18 minutes, and then check for doneness. While some people enjoy it rarer, salmon is traditionally cooked until it's solid pink and opaque inside. Remove the finished salmon from the oven, season it with salt and pepper, and pour the thyme, lemon and oil mixture on top. Let the fish stand for roughly 10 minutes to incorporate those flavors, and serve with the four fresh lemon wedges on the side.