Prep:

Cup of Yum
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.