Set your oven to 400°F. This temperature helps the salmon cook evenly. Turn on a kitchen timer so you remember when it reaches the right heat level.

Use parchment paper or aluminum foil to cover a baking sheet or dish. This prevents sticking and makes cleanup easier later. A lined tray also keeps moisture close to the salmon fillets as they bake.

Pat each fillet dry with a paper towel. Arrange them skin-side down on the tray if the skin is still attached. Drizzle olive oil or melted butter on top. Use a marinade brush if you like. Sprinkle salt, black pepper, garlic, and paprika over each piece. Add a bit of lemon zest or place lemon wedges alongside for extra zing.

Place the tray in the heated oven. Bake for about 12 to 15 minutes, depending on the thickness of your fillets. A fillet that is around one inch thick often takes closer to 15 minutes. Keep a kitchen timer nearby so you don’t overcook the fish.

To confirm the salmon is cooked, use a food thermometer. The thickest part of the fillet should reach 145°F (63°C). A fork can help you see if the fish flakes easily. If the texture is firm yet moist, your fillets are ready. If you notice a bit of white protein (albumin) on the surface, that is normal.

Remove the tray from the oven. Let the salmon rest for about two minutes. This short break lets the juices redistribute, so every bite remains tender.