Oven-Roasted Salmon Fillets

Adjust oven rack to the lowest position and place a rimmed baking sheet on the rack. Heat the oven to 500 degrees.

Pat the salmon dry with paper towels. Rub the fillets evenly with oil and season with salt and pepper, to taste. Reduce oven temperature to 275 degrees and remove the baking sheet.

Carefully place the salmon, skin-side down, on the hot baking sheet and immediately return to the oven. Roast until the fish flakes apart when gently prodded with a paring knife, 9 to 13 minutes.

Gently transfer the fish to individual plates and serve with the lemon wedges.

**To score the salmon: Use a sharp or serrated knife to cut four or five shallow slashes (about 1-inch apart), through the skin of each piece of salmon.  Be careful not to cut into the flesh of the salmon.