Step 1

Preheat the oven to 425F. Line a baking tray with aluminum foil or parchment paper.

Step 2

Unless they've been removed already by the fishmonger, remove the pinbones from the salmon fillet with tweezers.

Step 3

Season the top of the salmon generously with salt, about 1/2 tsp for a 1lb piece. I don't season the bottom of the fish, since I discard the skin.

Step 4

Add freshly ground black pepper to the salmon, about 1/4 tsp, or to your taste.

Step 5

Place the fish on the lined tray, and bake for 12-14 minutes, until the top is no longer shiny and the fish registers between 125-140F in the middle, depending on desired doneness. 125F is for medium, and 140F is for fully cooked salmon.

Step 6

Serve and enjoy!