This is probably my very easiest recipe and yet it is the one friends ask for over and over again. The tangy lemon zest is the perfect counterpoint to the richness of the salmon. I buy 1 fillet of wild salmon with the skin left on, about 5-6 ounces per person. Place it on a lightly oiled baking sheet. Grate the zest of a lemon over the fillet and sprinkle it with a generous amount of sea salt. (Occasionally I also add a little freshly chopped dill.) Roast it in a 450º oven for about 10-15 minutes, depending on the thickness of the fillet. You can tell the fish is done when you press it gently with your finger and it flakes and is no longer springy. In warmer weather this also works really well on the grill.