– 1 2-pound whole salmon fillet skin-on preferred – 2 Tablespoons extra-virgin olive oil – 1-2 Tablesoons coconut aminos or soy sauce or Tamari – 2 handfuls fresh dill (chopped) – 1-2 teaspoons sea salt – freshly ground pepper to taste – 1 teaspoon sweet paprika – 2 lemons you’ll use the juice of one lemon and slice the other for cooking and for serving
Cook time: 12 min
Can you freeze leftover salmon? Yes, you can freeze leftover cooked salmon. The USDA says it can stay frozen for up to 3 months. – Cut the fish into serving sizes using a sharp knife. – Wrap the fish first in some parchment paper (this keeps it from sticking to the bag)and then place in a zipped lock freezer storage bag. – Squeeze out all the air from the bag before sealing it. – Label and date the bag. – Store it flat in the freezer and be sure to not put heavy things on the fish before it freezes (or it will get squished).
How do I know when my salmon is cooked? When the salmon reaches an internal temperature of 145°F in the thickest portion, it is ready. It should also flake easily when touched with a fork. What is best temperature to cook salmon? My mom always cooks the salmon on 425°F for 10 minutes. So that’s how I cook it! If it’s a very thick salmon, it may need an extra minute. I like my salmon a little undercooked.
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