Step 1

Preheat the oven to 425 °F (218 °C) and rinse 2 salmon fillets under cold water. Remove 2 frozen salmon fillets from their packaging and rinse them under the tap just until pieces of ice melt off.Remember that there's no need to thaw the fillets. Rinsing them quickly to remove the ice will prevent the fish fillets from becoming soggy as they cook.

Step 2

Pat the salmon dry and brush each side with melted butter. Use a paper towel to pat the moisture off of the fillets. Then, melt 1 tablespoon (15 ml) of butter into a small dish and dip a pastry brush into it. Brush each side of the salmon with the butter.If you prefer to use a different cooking fat, you could use regular olive (also called light), canola, or coconut oil.

Step 3

Put the fillets skin-side down into a pan and season the fish. You can use any herbs or spices you like. For a simple seasoning, sprinkle 1 teaspoon (5 g) of kosher salt, 1/4 teaspoon (0.5 g) of ground black pepper, 1/2 teaspoon (1 g) of garlic powder, and 1/2 teaspoon (1 g) of dried thyme over the fillets.Variation: Try flavoring the salmon with cajun seasoning, barbecue dry rub, maple syrup glaze, or a lemon-pepper seasoning.

Step 4

Cover the baking dish and cook the salmon for 10 minutes. Cover the baking dish tightly so no steam can escape as the fish cooks. Put the dish in the preheated oven and cook the salmon until it releases liquid.Covering the pan as the fish starts to cook will help it stay tender and prevent it from drying out.

Step 5

Uncover the salmon and bake it for another 20 to 25 minutes. Wear oven mitts to peel the sheet of aluminum foil off of the dish and ensure that the escaping steam doesn't burn you. Roast the uncovered salmon until it reaches 145 °F (63 °C) with an instant-read thermometer.If your fillets are thin [under 1 inch (2.5 cm)], check them after 20 minutes. Wait until closer to 25 minutes if the fillets are over 1 1⁄2 inches (3.8 cm) thick.

Step 6

Remove the salmon and rest it for 3 minutes before serving. Set the baking dish on a rack and leave the fish to rest. The fillets will finish cooking and will reabsorb some of the liquid. Then, transfer the fillets to plates and serve the fish with your favorite sides, such as roasted vegetables, steamed rice, or a garden salad.Refrigerate leftover salmon in an airtight container for up to 3 to 4 days.