Basic Salmon filet

I cook salmon with many different seasoning combinations. My favorite is plain served over low-country grits with some ginger, blueberry chutney on top. I’ve also done it with basil & mint (inspired by the Thai flavor palette and the need to clean out the fridge) and, for large groups, broil whole sides with Alton Brown’s citrus glaze. But for plain & simple, this is the ticket.

• Preheat your convection (toaster) oven to 350°F.
• Wash & pat dry the salmon filet(s). Set aside for a moment.
• Put some EVOO into a shallow ceramic (glass, glazed Terra Cotta, porcelain) baking dish. Sprinkle liberally with dill & paprika. Feel free to add crushed garlic if the mood takes you.
• Smear the fillet(s) around in the oil & spice to thoroughly coat the top(s), flip, and coat the bottom(s) as well.
• Pop the dish into the middle of the oven.
• Pull it out in 12 minutes. Let it stand for a few moments while you pour a glass of decent wine. It will flake all the way through but still be very moist. (I have no idea how many minutes to add if your oven is not convection.)
• Enjoy with whatever sides you care for this evening.