Cover a baking sheet with aluminum foil. Adjust oven rack to lowest position and place baking sheet in oven. Preheat oven to 500°F. 1 salmon fillet, with skin (about 2 pounds) Using a sharp knife, make 4 or 5 shallow slashes on the skin side, taking care to not cut into the flesh. You merely want to create stem vents through the skin. Place skin side down on a cutting board or plate. 2 teaspoons olive oil ½ teaspoon salt, or to taste ¼ teaspoon ground black pepper, or to taste Pat salmon dry with a paper towel. Using a pastry brush or your hands, coat the flesh with olive oil and season with salt