Cook’s notes: This is now my go-to salmon recipe. It comes together quickly (dinner in 25 minutes) and has wonderful flavor. It is a very easy recipe.
- I found it easier to remove the salmon skin after it had cooked for 10 minutes. When the salmon skin is crispy, and the fish is almost done, the skin will peel right off.
- The recommended safe internal temperature of salmon is about 145 degrees F. Use an instant-read thermometer to take the temperature in the thickest portion (from moreys)
- The “juice of 1/2 a lemon” is 1 Tablespoon
Follow the recipe from Dana Angelo White on the Food Network site.