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How to Bake Chilean Coho Full Side Fillet

Follow this guide to learn the best way to bake your Chilean Coho Full Side Fillet for a delicious and easy meal that is ready to serve after baking for just 20 minutes!

Follow this guide to learn the best way to bake your Chilean Coho Full Side Fillet for a delicious and easy meal that is ready to serve after baking for just 20 minutes!

How to Bake Chilean Coho Full Side Fillet

Ingredients

  • PrimeWaters Chilean Coho Salmon Full Side Portion

Instructions

  1. Lightly spray sheet-pan with non-stick cooking spray and place fillet on top, skin side down. You can also wrap your fillet in tinfoil, and place on sheet-pan sheet for less of a mess, be sure to lightly coat the foil with baking spray if you do so.
  2. Drizzle salmon with olive oil on both sides. Season portion with salt and pepper to taste and rub to coat. Use other seasoning combinations such as garlic butter, lemon-dill, or specialty salmon rubs. If you are wrapping your salmon in tinfoil, fold the sides up until salmon is fully wrapped.
  3. Bake at 375°F for 15-20 minutes, unitil the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon.
  4. Remove salmon from oven and carefully open foil (careful of steam). Turn Oven broiler on and place fillet back in oven to broil for 3 minutes, until the top of the salmon is is slightly golden and fish is cooked through. Monitor salmon as it broils to make sure it doesn’t overcook.
  5. Remove salmon from oven. If it still appears underdone, wrap the foil back over the top and let rest for a few minutes. Do not let rest too long overcook, once salmon flakes with a fork it is done.
  6. A common error is overcooking your salmon, you want to reach an internal temperature of 145°F, so take out your salmon around 140°F, it will continue to cook as it rests. If you prefer a “medium” salmon, take out when internal temperature reaches 130°F-135°F. If you do not have an internal thermometer, check doneness by taking a fork or knife and poking into the thickest part of the fillet, if it flakes and has some translucency in the middle, it is done.
  7. If you find that your salmon is almost done but not quite and you do not want to overcook it, remove it from oven, cover with tinfoil and let rest at room temperature for several minutes until it is done to your desired preference.
  8. To serve, sprinkle with any additional fresh herbs or top with a squeezed lemon wedge.