As a girl who spent summers salmon fishing on my father’s gillnet boats from Washington to Alaska, I can safely say this is the easiest baked salmon and best tasting.
4 teaspoons olive oil
Sea salt and pepper
Preheat oven to 350°F. Place fillets in foil lined baking dish, skin side down and squeeze lemons over the top of the fish. Pour the wine over the fish. Place pats of butter and slices of lemon on fish. Bake 12 to 15 minutes until flesh is opaque and flakes with a fork.