Preheat the oven to 200°C (390°F) using conventional oven settings (top and bottom heat). Line a baking sheet with aluminum foil and rub it with a teaspoon of oil.

Rinse the fish fillets under cold water and pat dry carefully with kitchen paper. Place the fish skin-side down (if present) on the baking sheet, rub the surface and sides of the fillet with a little oil (about half to a whole teaspoon per fillet), and season the salmon with salt and pepper.

Cook the salmon in the oven on the middle rack at 200°C using top and bottom heat for 10 to 15 minutes.

Cooking time varies between 10 and 15 minutes depending on thickness and size. The fish is cooked (medium-well) when the flesh still has a beautiful pink color, is still slightly translucent in the center, and the salmon easily falls apart into its individual muscle segments when pierced with a fork, or when the core temperature is between 50 and 54°C.