Perfect Oven-Baked Salmon

• 1 tablespoon cooking fat
• 2 salmon fillets 5 ounces each - 140g
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lemon cut into wedges

1. PREHEAT the oven to 450u0b0F (230 C). Line a baking sheet or glass baking dish with parchment paper. Drizzle the cooking fat over the paper and spread with a brush or your fingers to coat the paper.
2. PLACE the salmon skin-side down on the lined baking sheet. Season the salmon evenly with the salt and pepper.
3. BAKE the salmon for 12 to 15 minutes. White "curd" (protein) will show on the sides of salmon when fully cooked, and the thickest part of the fish will no longer look raw, wet, or feel spongy when you try to flake it with a fork.
4. Remove the salmon from the oven and transfer to a serving dish or individual plates. Serve with the lemon wedges.
5. PRO TIP You can adjust this technique to cook white fish (like cod, haddock, halibut, etc.) by reducing the oven temperature to 35O F', basting the fish with an additional tablespoon of cooking fat, and baking for 10 to 12 minutes. You want to pull the fish out of the oven when its opaque in color, but doesn't easily flake with fork-if it fluky, its likely to be too dry when served.

cooking fat, salmon, salt, black pepper, lemon

Taken from www.yummly.com/recipe/Perfect-Oven-baked-Salmon-1572469 (may not work)