- 2 pounds wild caught salmon, trimmed and pin bones removed
- Olive oil, as needed
- Pink salt, to taste
- Lemon pepper, to taste
- 1 bunch fresh thyme
- 1 lemon, sliced into rounds
Preheat oven to 500 F. Season salmon with olive oil, salt and lemon pepper. Place fish in cast iron skillet skin-side down, scatter with thyme and lemon slices, then bake for about 12 minutes.
Fish will be medium rare, but cook for an additional 5-10 minutes more if you desire a more well done piece of salmon.