This recipe will help you bake a delicious, evenly baked, tender and succulent salmon filet to Perfection.
The seasonings also help to lend a subtle hint of sweet crab lag flavor to the salmon.
INGREDIENTS
• One salmon fillet
• 1 tablespoon olive oil
• Pink Himalayan Sea salt to taste
• Fresh cracked black pepper to taste
• ½ teaspoon ground smoked paprika
• ¼ teaspoon dill weed
• 2 tablespoons melted unsalted butter
• 1 shallow baking tray with rack
• (optional, line baking tray with parchment paper)
Rub olive oil to coat salmon filet first on flesh side and then on skin side. Return to baking rack, lined with parchment paper, flesh side facing up.
Season salmon filet with pink Himalayan sea salt and black pepper to taste. Season next with dill weed and with smoked paprika.
Preheat oven to 350 degrees. While oven is preheating, allow salmon fillet to come to room temperature on counter for at least 20 minutes.
After 20 minutes, place on middle rack in oven and bake for 10 minutes at 350 degrees. After 10 minutes increase oven temperature to 450 degrees and continue baking salmon for about 15 minutes or until internal temperature reads at least 135 degrees.
Remove salmon from oven, allow to rest for 10 minutes as salmon will continue to cook on rack.
After resting, remove salmon from rack carefully and brush with melted unsalted butter, portion, serve and enjoy.
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