Baking salmon fillets, covered, with a little wine and some shallots produces moist, succulent results as long as you remember the two cardinal rules of fish cookery: choose only the freshest fish and don't overcook it. Serve topped with your favorite sauce, if desired.

1 pound salmon fillet, cut into 4 portions, skin removed, if desired
2 tablespoons dry white wine
1/4 teaspoon salt
Freshly ground pepper to taste
2 tablespoons finely chopped shallot (1 medium)
Lemon wedges for garnish

Preheat oven to 425°F. Coat a 9-inch glass pie pan or an 8-inch glass baking dish with cooking spray.

Place salmon, skin-side (or skinned-side) down, in the prepared pan. Sprinkle with wine. Season with salt and pepper, then sprinkle with shallots. Cover with foil and bake until opaque in the center and starting to flake, 15 to 25 minutes, depending on thickness.

When the salmon is ready, transfer to dinner plates. Spoon any liquid remaining in the pan over the salmon and serve with lemon wedges.