Scrumptious Herbed Salmon

Here's another recipe I've been in raptures over--but in this case, for a few years running. (Maybe one reason is that we don't get it that often, because salmon is expensive where I live.) It is just so, so good...

Scrumptious Herbed Salmon
Yield: 4 side servings

1 1/2 pounds boneless salmon fillet, about 1-inch thick
1 tsp. lemon juice
1 tsp. mayonnaise
1/2 tsp. salt (optional--I think this makes it too salty)
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. lemon pepper
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried dill weed
1/4 tsp. paprika

Preheat oven to 475 F. Make a tray out of a doubled-length of heavy-duty foil large enough for the salmon filet by folding a long piece in half and folding up all four sides, with the dull side up. Spray the entire inside of the foil tray with cooking spray. Place the foil tray on a baking sheet.

Place the salmon fillet in the foil tray skin-side down. Sprinkle lemon juice over salmon and spread mayonnaise over the top.

In a small bowl, mix together salt (optional), onion powder, garlic powder, lemon pepper, oregano, basil, and dill weed. Sprinkle the mixture evenly over the top of the salmon, then top with the sweet paprika.

Place baking pan with foil tray in oven. Cook for 10 minutes per inch of thickness of the fish fillet. Do not overcook or it will be dry and unpalatable. Turning is not necessary. Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork. Use a spatula to lift the salmon away from the skin to serve.