Baked Salmon in 20

Everyone needs a handful of go-to recipes that don't require much preparation or marinade. No instructions in the recipe like "let chill for 200 hours before eating" - seriously though, isn't that the worst?? Anyways, back to my point: this is a recipe like that. I can barely call it a recipe, really. It's more like a "method" to add to your repertoire. 


This recipe is perfect for:

This method of cooking salmon is ideal for fresh fillets with or without the skin (I didn't buy fillets with skin this time, but there is a huge nutritional benefit to eating salmon skin). The reason being: this method helps to achieve that crispy salmon skin result. 



Baked Salmon in 20


2 Fresh or thawed (not frozen) salmon fillets
1 tbsp coconut oil
Choice of fresh or dried herbs
Sea salt, pepper


Preheat the oven to 475F. In an oven-safe dish, place 1 tbsp coconut oil in the center of the dish. Place just this dish with the oil in the oven for 10 minutes to get it really hot. While you're letting the dish heat up, take the salmon out of the fridge and rub the top with your choice of herbs. I used dried oregano and fresh cilantro. If you're using fillets with the skin on, the top side is the skin side. 

Once the dish has heated up, you'll notice the oil bubbling the expanse of the bottom of your dish. Place the fillets in the dish, being careful not to be splashed with hot oil. 

Let the fillets cook for about 10 minutes. Adjust this time for thicker fillets, and if you're cooking more than 2 at a time. Remove them from the oven and season with sea salt and pepper.

Salmon generally needs 10 minutes of cooking per inch thickness, and be aware that once it's taken out of the oven it will continue to cook for a minute or two, especially if it's left in the hot dish. The salmon is done cooking when it's a light pink throughout, and firm to the touch. If you've cooked it with the skin on, you'll notice the skin is easy to take off. 

Serve immediately.