Baked Salmon

Ingredients

• 4 skin-on center-cut salmon fillets, about 6 ounces each and 1–1 1/4 inches thick, thawed if frozen
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon finely grated lemon zest
• 2 garlic cloves, finely grated
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon chopped fresh dill

Method

1. 1

   Step 1. Allow about 30–40 minutes with thawed fish. Use a rimmed baking sheet lined with foil, an instant-read thermometer. The 35-minute estimate allows for oven heating during preparation. If frozen, thaw the fish in the refrigerator first; thawing is separate. Thick fillets or a slowly heating oven may need longer.

2. 2

   Step 2. Heat the oven to 425°F (220°C). Pat the salmon dry and check for pin bones; remove any you find. Set the fillets skin-side down on the lined baking sheet, with room between them.

3. 3

   Step 3. Mix oil, lemon zest, garlic, salt and pepper; reserve the lemon juice for serving. Brush the mixture over the flesh and sides of the fillets.

4. 4

   Step 4. Bake for 12–18 minutes, depending on thickness. Begin checking at 10 minutes; insert the thermometer horizontally into each fillet’s thickest center. Remove each fillet when it reaches 145°F (63°C) rather than waiting for all pieces to finish together. Flesh should also separate readily into flakes; temperature is the primary check.

5. 5

   Step 5. Drizzle with the measured lemon juice, sprinkle with dill and serve promptly. Slide a thin spatula between flesh and skin if you prefer to leave the skin behind; this method does not promise crisp skin.