1 to 3 pounds skin-on salmon fillets (8 ounces per person)
Lemon wedges, to serve
Preheat oven to 425°F: Place a rack in the middle of oven. Line a roasting pan or baking sheet with foil.
Pat the salmon dry with a paper towel. Drizzle some oil over the top of each salmon — just enough to coat the salmon — and rub it over the salmon with your fingers. Sprinkle the salmon generously with salt and pepper.
Place the salmon in the roasting pan, skin-side down.
Roast for 4 to 6 minutes per half-inch thickness of salmon: Roasting time depends on the thickness of your salmon, as determined by the thickest part of the salmon fillet. For every half-inch of salmon, roast 4 to 6 minutes — 4 minutes will give you salmon that is still a touch rare, 6 – 8 minutes will thoroughly cook it.
Salmon is done when easily flaked.
Serve immediately with sauce or keep refrigerated for about 5 days, and can be gently reheated in the microwave or used cold.