Preheat the oven to 425F. Line a baking tray with aluminum foil or parchment paper.
Unless they've been removed already by the fishmonger, remove the pinbones from the salmon fillet with tweezers.
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.
Add freshly ground black pepper to the salmon, about 1/4 tsp, or to your taste.
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.
Serve and enjoy!
This salmon is great for adding to salads, and also making Salmon Salad out of it (like a tuna salad, but with salmon). You can also enjoy it plain, or add simple seasonings like fresh dill, dijon mustard, maple, teriyaki sauce, and more.My favorite is rubbing it with a tablespoon or two of Cajun Seasoning, moistened with 1 tablespoon olive oil so the spices don't burn.