Delicious Baked Salmon from Frozen!

Prep:

1. Preheat the oven to 425F with the top oven rack positioned in the middle of the oven. If you're baking skinless salmon, lightly grease the bottom of a baking dish with oil or spray.
2. Remove the frozen salmon from the packaging and use a paper towel to pat it dry if necessary. If you left it on the counter for a bit and it's begun to thaw, you want to absorb that liquid.

Season the salmon:

1. Place the salmon in the baking dish, skin-side down. If you have skinless salmon, the flat side goes at the bottom. Drizzle a little olive oil over the tops of the salmon and with a brush (or your fingertips) spread it over the top of each piece. This flavors the salmon and gives it a nice crust at the end. Sprinkle the seasonings over the top of the salmon pices.
2. Cover the baking dish tightly with foil to trap the moisture while baking.

Bake:

1. Bake the salmon covered for 15 minutes. Then, remove the foil cover and cook for another 8 to 10 minutes. Wild salmon and thinner salmon pieces should be done by now. Thicker salmon or farm-raised salmon will need a few extra minutes. You know the salmon is done when at the thickest part, the internal temperature taken with a meat thermometer registers 145F.

Serve:

1. Remove the baking dish from the oven, squeeze the lemon over the tops of the salmon, and serve.