Ingredients
Units
Scale
- 1 to 3 pounds skin-on salmon fillets (8 ounces per person)
- Olive oil
- Salt
- Pepper
- Lemon wedges, to serve
Instructions
- Preheat the oven to 425°F and position a rack in the middle. Use foil to line a roasting pan or baking sheet.
- Using a paper towel, pat the salmon dry.
- Drizzle a small amount of oil over each fish, just enough to coat it, and press it in with your fingers or a pastry brush. Season the salmon with salt and pepper to taste.
- Place the salmon skin-side down in the roasting pan. Place in the oven.
- The length of time it takes to roast your salmon is influenced by the width of the thickest region of the fillet. Roast for 4 to 6 minutes per half-inch of salmon — 4 minutes will give you salmon that is still somewhat rare, while 6 minutes will totally cook it.
- You can also use a fork to check if your salmon is done. It’s done when the salmon flakes readily with a fork. You can use an instant-read thermometer to check the fish’s doneness if you want. A minimum internal temperature of 145°F is recommended by the USDA, which should be taken at the thickest region of the fillet.
Notes
Leftovers can be kept refrigerated for up to 5 days and warmed gently in the microwave or eaten cold.