perfect oven-baked salmon

Serves 2

Prep Time: 5 minutes

Cook Time: 12 to 15 minutes

Total Time: 17 to 20 minutes

• 1 tablespoon cooking fat, melted
• 2 salmon fillets (5 ounces each)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 lemon, cut into wedges

Preheat the oven to 450°F. Line a baking sheet or glass baking dish with parchment paper. Drizzle the cooking fat over the paper and spread with a brush or your fingers to coat the paper.

Place the salmon skin-side down on the lined baking sheet. Season the salmon evenly with the salt and pepper.

Bake the salmon for 12 to 15 minutes. White “curd” (protein) will show on the sides of salmon when fully cooked, and the thickest part of the fish will no longer look raw, wet, or feel spongy when you try to flake it with a fork. Remove the salmon from the oven and transfer to a serving dish or individual plates. Serve with the lemon wedges.

✪Pro Tip You can adjust this technique to cook white fish (like cod, haddock, halibut, etc.) by reducing the oven temperature to 350°F, basting the fish with an additional tablespoon of cooking fat, and baking for 10 to 12 minutes. You want to pull the fish out of the oven when it’s opaque in color, but doesn’t easily flake with a fork—if it’s flaky, it’s likely to be too dry when served.