Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

Use a zester to zest two lemons into a small bowl. Add in an equal amount of flaked sea salt, so you have a 50/50 mix of zest and salt. Using your fingers, mix together the two ingredients to continue to release the lemon oil into the salt.

Place your salmon filet on the parchment-lined baking sheet. Rub the lemon salt onto the top of the filet and press it around to coat the entire top side of the fish.

Add cracked black pepper to the filet and carefully drizzle about 2 tablespoons of olive oil onto the salmon. Be careful not to over oil the fish and wash away the lemon salt. You just want enough to help create a bit of a crust.

Place salmon in the preheated oven for 15 to 17 minutes, or until fish is flaky.