4 Tablespoons rice vinegar (for Passover, replace with white wine vinegar) 1 1/2 teaspoons salt Freshly ground black pepper 15 dill sprigs, snipped finely with scissors, plus 2 sprigs, snipped, for garnish Directions Step 1: Preheat the oven to 200 F (95 C). Grease a glass or enamel-lined baking pan (one that can hold the fillets in a single layer) with 1 teaspoon extra virgin olive oil. Step 2: With a paper towel, pat dry 4 skinless center-cut salmon fillets. Season them lightly on both sides with kosher salt and freshly ground black pepper. Place them in the dish and bake, uncovered, for 25 to 30 minutes, or until cooked to your taste.