Preheat the oven to 425°. Line a baking sheet with parchment paper for easy clean up and to prevent salmon skin from sticking to the baking sheet.
Take salmon filet out of the package and pat it dry with a paper towel all around.
Rub it with some olive oil on the flesh and the skin side and place it skin side down on the prepared baking sheet.
Season salmon with salt and pepper all over the filet.
Rub pressed garlic evenly all over the salmon and then spread lemon zest all over.
Place into the oven and bake for 18-22 minutes, depending on the thickness. Salmon is considered fully cooked at 145° internal temperature. (Personally, I prefer salmon at medium or medium-well temperature, which is around 125°-135°.)
Take salmon out of the oven when ready and let it rest on the serving dish for a few minutes.
Sprinkle fresh herbs and spread capers around the top and serve. You can also utilize the leftover lemon that was zested and serve some of the lemon wedges along with salmon.