diggitus from San Francisco writes:

I busted this out for my girlie in like 30 minutes and she was all “daaaaamn, diggitus! this be some fine, fine fish!!” and I was all “check it: I threw this sucker together my OWN bad self, ya dig??” and yeah, we did it and we’d do it again

Uh-huh, you know it!

So, yeah, the recipe is for BAKED LEMON-PEPPER SALMON from Bon Appétit (November 1997) by way of Epicurious dot com and, daaaaaamn, diggitus, you called it, bro! We did it and we’d do it again, too, but like the other commenters, we skipped the lemon-pepper seasoning and used grated lemon rind + juice instead, subbed cooking onions for shallots and kicked it old-school with some added garlic:

BAKED LEMON-PEPPER SALMON
(additions, changes in italic)

ingredients
Nonstick vegetable oil spray
1/2 cup 3/4 cup chopped shallots cooking onions
1/4 cup drained capers
1 tbsp. minced garlic
1 tablespoon 3 tablespoons chopped fresh dill or 1 teaspoon dried dillweed
1 1 1/4-pound 2 pound skinless center-cut salmon fillet, skin side down
1 tablespoon lemon-pepper seasoning grated lemon rind and juice from one large lemon + tons of fresh ground pepper
2 tablespoons (1/4 stick) butter
Lemon wedges

preparation
Preheat oven to 425°F. Place large sheet of foil on baking sheet. Spray foil with vegetable oil spray. Mix shallots onions, capers, lemon rind + juice, ground black pepper, garlic and dill in small bowl. Place salmon on foil; sprinkle with lemon-pepper seasoning. Spread shallot onion mixture over salmon. Dot with butter. Fold up foil edges to enclose salmon; seal. Bake salmon just until opaque in center, about 28 minutes. Open foil; transfer salmon to platter. Spoon any juices over. Garnish with lemon wedges and serve.

Bon Appétit, November 1997

It be some really delicious fine, fine fish, yo.