Baked Salmon

Heat the oven to 400F (200C)

Line a rimmed baking sheet with foil or parchment and brush it lightly with oil so the skin does not stick.

Dry and season the salmon

Pat the fillets dry with paper towels, which helps the butter cling and keeps the surface from steaming. Arrange them skin side down on the sheet with an inch between each piece and season the tops with the salt and pepper.

Brush with garlic butter

Stir the melted butter, olive oil, garlic, lemon juice, and lemon zest together in a small bowl. Spoon it over the fillets so it runs down the sides. Let the salmon sit for 10 minutes if you have the time; it bakes more evenly when it is not fridge-cold.

Bake until just opaque

Bake until the surface has turned from translucent to pale pink and a fork inserted at the thickest part flakes the fish in large pieces with little resistance, 10 to 14 minutes for 1 inch fillets. An instant-read thermometer should read 125F to 130F (52C to 54C) in the center for medium, which is moist and just cooked through; the USDA figure of 145F leaves it firmer and drier. Thin tail pieces will be done first, so pull them early.

Rest and serve

Let the salmon sit for 3 minutes; it finishes cooking on the sheet. Scatter the dill over the top and serve with the lemon wedges and any butter from the pan.

Substitutions. Skinless fillets work the same way; check them 2 minutes early. Frozen salmon should be thawed overnight in the refrigerator first.

Storage. Cooked salmon keeps for 3 days in the refrigerator and is good cold in salads.