Preheat the oven to 375°. Place a rack in the middle of the oven. Line a baking sheet with parchment paper or just use a cast iron skillet. Remove salmon from the fridge and pat the salmon fillets with a paper towel.
Season with salt, pepper and paprika (or Cajun seasonin and transfer to the oven.
Bake for 10-15 minutes. Time depends on the thickness of your salmon. So, check it after 10 minutes in the oven. Salmon is done when it gets at the minimum internal temperature of 145˚F. Use a meat thermometer to check the internal temperature. You also know if it’s ready when the salmon flakes easily with a fork.
It's important to pay dry the salmon so it browns nicely instead of steaming in the oven.
I recommend keeping the skin on so the salmon stays moist. The skin is also edible and gets crispy when cooked in the oven.
I recommend getting wild-caught salmon over farmed salmon.
To store: Store leftover salmon in the fridge in an airtight container for up to 4 days.
To reheat: You can reheat salmon on the stovetop or microwave.
To freeze: Freeze in a freezer-safe bag once the salmon fillets have reached room temperature. Freeze for up to 4 months.