1 ½ pounds salmon fillet, cut into 4 servings
4 lemon wedges
Preheat the oven to 450°. Set the rack to the middle of the oven
- Pat the salmon dry, and lightly coat it with olive oil. Sprinkle each piece with salt and pepper.
- Place the salmon, skin-side down, on a sheet pan covered with parchment paper (see note below)
- Cook for 10-14 minutes, depending on the thickness of the fish. The fish is done when it flakes easily when tested with a paring knife, or has an internal temperature of approximately 145°
Makes 4 servings.
Notes:If you don’t have parchment paper, that’s fine. It might take a bit more effort to clean the pan
#1 Fish Cooking rule: for every method of cooking (broiling, grilling, poaching, etc.), cook the fish for approximately 10 minutes for every inch of the fish’s thickness