Roasted Salmon

1 ½ pounds salmon fillet, cut into 4 servings

olive oil

salt

black pepper

4 lemon wedges

Preheat the oven to 450°. Set the rack to the middle of the oven

  1. Pat the salmon dry, and lightly coat it with olive oil. Sprinkle each piece with salt and pepper.
  2. Place the salmon, skin-side down, on a sheet pan covered with parchment paper (see note below)
  3. 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