Perfect Baked Salmon

Preheat the oven to 400ºF and line a rimmed baking sheet with parchment paper. Arrange the salmon fillets skin-side-down on the parchment paper about 2 inches apart from each other. 2. Drizzle the fish with olive oil and rub it evenly over the top and sides. In a small bowl, combine the salt, garlic powder, smoked paprika, coconut sugar, and black pepper. Stir well, then sprinkle the seasoning blend over each fillet. Coat the fish generously, rubbing it on the top and sides of the fish. (No need to season the bottom.) 3. Bake at 400ºF for 12 to 15 minutes. Use an internal thermometer to check the thickest part of the fish. The FDA recommends cooking fish to 145ºF, but I prefer to remove it from the oven at 130ºF. The fish will continue to cook slightly when you remove it from the oven, thanks to carry-over cooking. (You can also test the fish without a thermometer simply by flaking the center with a fork. If it looks opaque and flakes easily, it's done!) 4. Let the salmon rest on the pan for at least 5 minutes after removing it from the oven. Then it's ready to serve! (Feel free to garnish with fresh parsley or other herbs, if you like.) Leftovers can be stored in an airtight container in the fridge for up to 2 days. 5. prep5 mins 6. cook5 mins 7. total10 mins