• 1 tablespoon vegetable oil
• 12 to 16 ounces fresh or thawed salmon, cut into 3 or 4 pieces of similar size
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Preheat the oven to 450 degrees F.

2. Place the salmon, skin side down, on a foil-lined baking pan. Drizzle the flesh with oil and sprinkle on the salt and pepper.

3. Bake the salmon for 10 to 15 minutes, depending on the thickness and size of thefish pieces.

4. The salmon has cooked long enough when it is opaque on the outside and flakes when tested with a fork. If you have a food thermometer, check in the middle of a piece for a temperature of 145 degrees F.

5. Remove the pan from the oven and serve the salmon skin side down.

Refrigerate leftovers within 2 hours.