This is my favorite way to cook salmon. Each summer we go home to Idaho and bring home around 200lbs of wild salmon for our freezer (check out a video of me catching a huge chinook salmon here), so as a result we cook salmon 1-2 times a week. This is such an easy recipe but has so much flavor.
-six 4oz (appx) salmon filets (or one giant filet as shown here)
-2 lemons, cut into thin slices
-1 large onion, cut into round slices
-1 Tbsp capers
Place a sheet of foil on a cookie sheet for easy clean up. Place salmon on foil skin side down. Place lemon slices on top of salmon, then onions, then capers (you can add more capers if you like). Bake at 425 degrees for 18-20 minutes until meat in center of filet easily flakes with a fork.
Optional: sometimes we will to bake for 10 minutes, then drizzle about 1/3 to 1/2 cup dry white wine on top, then bake for the remaining 8-10 minutes. This makes the salmon a little more moist and adds a little bit of flavor.