Baked salmon is well served alongside fresh parsley salad with capers, almonds and shallots, or else just with lemon wedges. Rich white wine, such as chardonnay, pairs well with this dish.
Prep Time: 5 min.
Cook Time: 8-12 min.
Ready In: 13-17 min.
- 8 oz. per person, salmon fillet
- Olive oil
- Coarse-grained salt
- Ground black pepper
- Preheat the oven
- Prepare the salmon
- Bake the salmon
Arrange a rack in the middle of the oven and set the temperature to 425 F. Cover a baking sheet with aluminum foil.
Gently pat the salmon dry with a paper towel and rub enough olive oil over the fillet to cover it. Next, season with plenty of salt and pepper.
Set the salmon skin-side down on the foil-covered baking sheet and place the fillet in the oven for up to 6 minutes per half-inch of thickness, typically amounting to around 8 minutes per fillet. The baking time can be adjusted according to preference, with 4 minutes per half-inch of thickness resulting in greater rareness. The fish is cooked when it can be flaked easily with a fork or when it reaches a temperature of 145 F within its thickest point. The baked salmon can be served immediately when ready.