Recipe source.

Ingredients

• 1 to 3 pounds skin-on salmon fillets (8 ounces per person)
• olive oil
• salt
• pepper
• lemon wedges (to serve)

Steps

1. Heat the oven to 425°F with a rack placed in the middle. Line a roasting pan or baking sheet with aluminum foil.
2. Pat the salmon dry with a paper towel.
3. Drizzle some oil over the top of each salmon — just enough to coat the salmon — and rub it over the salmon with your fingers or a pastry brush. Sprinkle the salmon generously with salt and pepper.
4. Place the salmon in the roasting pan, skin-side down. Transfer to the oven.
5. Roasting time depends on the thickness of your salmon, as determined by the thickest part of the salmon fillet. For every half-inch of salmon, roast 4 to 6 minutes — 4 minutes will give you salmon that is still a touch rare, 6 minutes will thoroughly cook it.
6. You can also check the doneness of your salmon with a fork. When the salmon flakes easily with a fork, it's ready. If you like, you can use an instant read thermometer to check the fish for doneness. The USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet.
7. Enjoy your salmon immediately. Leftovers will keep refrigerated for about 5 days, and can be gently reheated in the microwave or used cold.