– 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
Ingredients
Cook time: 12 min
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Servings
4
Type
seafood
prep Time
5 min
Sould i bake salmon covered or uncovered? Baking salmon at both 350°F and 400°F can yield good results, but the choice depends on your preference for texture and doneness: Baking at 350°F: – Texture: Results in a tender, moist fillet. – Time: Takes longer, about 20-25 minutes depending on thickness. – Best For: Those who prefer a gently cooked, succulent salmon. Baking at 400°F: – Texture: Produces a slightly crispier exterior with a still moist interior. – Time: Faster, about 12-15 minutes depending on thickness. – Best For: Those who like a quicker cook time and a slightly firmer texture.
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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