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1
Preheat oven to 450 degrees F.
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2
In a small bowl, stir together the orange juice concentrate, garlic, onion, thyme, olive oil, salt and pepper.
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3
Rinse and dry the salmon.
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4
Use olive oil to oil a large shallow pan large enough to hold the fish (a half-sheet pan works well).
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5
Place the fish skin side up.
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6
Make 4 very shallow parallel slashes through the skin.
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7
Slather both sides with the orange juice mixture, turning the salmon skin side up before putting it in the oven.
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8
Roast for 10 minutes, or until the salmon is only slightly darker at its center than near the surface when you cut into it with a knife it should not look raw at its center; it should look almost cooked through.
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9
Remove from the oven.
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10
Let rest for 10 to 15 minutes so the salmon can finish cooking and it's juices can settle.
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11
Cut the fish into serving-size pieces and arrange them on a platter or individual dinner plates.
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12
Garnish with lemon wedges.
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13
Everyone finishes seasoning the dish with the lemon at the table.
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14
Serve hot, warm or at room temperature.
