1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with oil to prevent sticking.
2. Pat the salmon fillets dry with a paper towel to ensure crisp skin. This step reminds me of those mornings on the porch, where attention to detail made all the difference.
3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, thyme, rosemary, smoked paprika, salt, pepper, and maple syrup if using. This marinade echoes the simple herb blends Mama Lu favored, fresh and fragrant.
4. Brush the salmon fillets generously with the marinade, making sure to coat the skin side well. Let them rest for 10-15 minutes at room temperature—this gives the flavors time to settle, like the stories Mama Lu would share while we waited for biscuits to rise.
5. Place the salmon fillets skin-side down on the prepared baking sheet. Roast in the preheated oven for about 12-15 minutes, depending on thickness. The salmon is done when it flakes easily with a fork but still glistens—overcooking was never part of our kitchen’s love language.
6. For extra crispiness, finish under the broiler for 1-2 minutes, watching closely so it doesn’t burn. This little trick was my secret weapon growing up, learned from watching Mama Lu tend the skillet cornbread with the same care.
7. Remove from the oven and let rest for a few minutes. Garnish with fresh parsley and lemon wedges before serving.

Remember, recipes here are guides, not rules. If your salmon is thicker or thinner than usual, adjust the cooking time accordingly. I always trust my eyes and nose—when that smell hits and the edges start to caramelize, you’re in good shape.