Ingredients
- 4 skin-on salmon fillets about 6 oz each and 1 inch thick
- 1 1/2 tbsp extra-virgin olive oil
- 3/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 lemon finely zested and cut into wedges
- 2 tbsp fresh dill or flat-leaf parsley chopped
Equipment
- Rimmed sheet pan
- Parchment paper
- Instant-read thermometer
- Fish tweezers optional, for pin bones
Instructions
- Heat the oven to 425°F with a rack in the center. Line a rimmed sheet pan with parchment paper.
- Pat the salmon very dry. Check for pin bones and remove any you find. Set the fillets skin-side down on the prepared pan.
- Rub the tops with olive oil and season evenly with salt and black pepper.
- Roast for 8 minutes, then check the thickest part of each fillet with an instant-read thermometer inserted from the side. Continue roasting in 1- to 2-minute intervals until each center reaches 145°F.
- Remove finished fillets individually and rest for 3 to 5 minutes. Sprinkle with lemon zest and herbs, then serve with lemon wedges.
Notes
- Timing depends on thickness, not just weight; begin checking early.
- The USDA safe minimum internal temperature for fish is 145°F.
- Refrigerate leftovers within 2 hours and use within 3 to 4 days.
- Nutrition is intentionally left for manual calculation because salmon species, fillet size, and retained oil vary.
