Fresh fish: Look for salmon fillets that are firm to the touch and are pink or orange in color. Avoid smelly fish.
High heat: Roasting at high heat is a great way to cook salmon. The fillet will get a nice sear on the outside while still juicy and tender on the inside.
DO NOT overcook: To avoid dry salmon, pull out the fish as soon as the internal temperature registers at 145˚F.
Reheating Leftovers: When reheating, make sure to reheat the fish to an internal temperature of 165˚F to ensure that any bacteria present has been destroyed.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.