Remove salmon from fridge and cut into fillets if not pre-cut.
Set a timer for 15 minutes. (Salmon cooks best when it is out of the fridge for about 15 minutes before baking.)
Preheat oven to 400 F.
Cover baking sheet with parchment paper. Evenly space fillets on parchment paper (skin side down if you purchased skin-on salmon), then pat tops of fillets with a paper towel to remove excess moisture.
Brush the top of the fillets with the melted butter, then top with lemon pepper and minced garlic.
When oven is preheated and the 15-minute timer goes off, bake fillets for 8-10 minutes per inch of thickness (measured at the thickest part of the fillet).
When done, the salmon should be opaque and flake easily with a fork.