You will notice on the outermost side of each salmon half a flat, opaque strip, which runs the whole length of the fish: It is very fatty and not meaty and contributes nothing but a greasy, fishy taste. Have no mercy, cut it all off and discard it: You are not wasting it, you are saving the salmon. PS: Sushi restaurants use that part of the salmon to great advantage, but you are not a sushi restaurant and are not equipped with their knowledge and quality control, so please don’t go there and order it in a good sushi restaurant instead!
Ed.- This recipe was intended for those who like their fish very well done. For a moister fish we recommend baking for 10 minutes or until salmon is browned and flakes easily with a fork.
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