Oven Roasted Salmon
- Cook Time: 8 - 24 minutes
- Servings: 4
- Course: Main Dish
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- 4 5- to 6-ounce fresh or frozen skinless salmon fillets
- 1 tablespoon olive oil or your favorite flavored oil
- 1 teaspoon seasoned salt or your favorite salt blend
- 1/4 teaspoon freshly ground black pepper
Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
Measure the thickest portion of the fillet. Brush fish with oil and sprinkle with seasoned salt and black pepper.
Place fish in a Reynolds® Parchment Paper-lined shallow baking pan.
Bake, uncovered, in a 420 degree F oven for 4 to 6 minutes per 1/2-inch thickness of fish or until fish begins to flake when tested with a fork.