DO-AHEAD TIP: Refrigerate salmon for 30 minutes.
Preheat oven to 375 degrees.
In a small bowl, combine first 6 ingredients (lemon juice through black pepper); blend well.
Place salmon, plain sides down, in a lightly oiled 9- x 13-inch baking dish then pour lemon mixture evenly over each fillet; refrigerate for 30 minutes.
Bake for 20 to 25 minutes or until fish flakes easily when tested with a fork.