*If you would rather cook one large piece salmon rather than individual filets, increase the cooking time to 22-28 minutes.
*This recipe yields well done salmon. Should you want yours cooked differently, follow the guidelines below:
Medium Rare: An internal temperature of 125 to 130 degrees F. (The center of the salmon filet will be somewhat translucent and brighter in color).
Medium: An internal temperature of 135 to 140 degrees F. (The center will be more opaque but still slightly translucent).
Well Done: An internal temperature of 145 degrees F. (The fish will be flaky and opaque throughout).
For what it's worth, the USDA recommends that salmon be cooked to an internal temperature of 145 degrees F.
Calories: 274kcal | Carbohydrates: 2g | Protein: 34g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 76mg | Potassium: 837mg | Sugar: 2g | Vitamin A: 155IU | Calcium: 23mg | Iron: 1mg