Bake it at 400 for about 10 minutes or less. You don’t want to over cook these.
douse the filets in rice bran, peanut or coconut oil... or a good olive oil. Add salt and pepper and coriander or a light dusting of curry and extra tumeric. Spoon on the coconut mixed with a splash of pineapple juice (buy the small cans) or Kentucky bourbon and cover with thin silver dollar size slices of lemon or orange. There will be a sauce in the bottom of the dish that you can spoon over the salmon. IF the filets have skins, I put the above on and then turn over the skin side up, that just peels off after you’ve baked. Make sure to remove any bones with your needle nose pliers. I cut the salmon filets into two inch wide strips. So they’re about 2” X 5.”
I am cooking almost exclusively in a Kitchen Aid over head convection oven. It’s worth the extra money to get a convection/micro. I hardly ever use my big oven anymore.
We’ll be right over. Sounds great.
Wow that sounds delicious! Thank you for sharing your recipe and tips!!!
I never thought of just cooking with meat side down/skin side up and peeling skin off after baking...
So then you serve with the side that was “face down” in the pan or do you put some sauce & the lemons or oranges on top after removing skin & broil to give it some color?
Good tip on the convection microwave—I have a convection in my large oven and think it would be great to have in microwave—whih is almost “gone” need new one ;)
