Choosing the right salmon is paramount for maximum flavor and high omega-3 content. Always buy wild-caught salmon. King salmon is available in early summer, then, in late summer, you’ll find sockeye and then Coho salmon. Purchasing fish in its peak season is a good way to get it for an affordable price. Look for fillets that are uniform in thickness, this will ensure even cooking. Bright and tight flesh without gapping is a good sign of freshness.
- Preheat the oven to 400°F.
- Lay the salmon skin side down on a sheet pan. Run your fingers along the length of the fish to check for pin bones. They will be difficult to see but easy to feel. If they are present use kitchen tweezers or plyers to pull them out.
- Sprinkle the fillet evenly with salt. Let it sit at room temperature while the oven preheats.
- When the oven is ready to go, sprinkle the nutritional yeast evenly over the filet, then spread the coconut butter over it, leaving clumps of it here and there.
- Next add the lemon rind, and then the thyme, sprinkling each over the fillet as evenly as possible.
- Place the salmon in the oven on the middle rack. Roast for 5 minutes, and then set the oven to broil (500°F). Broil for 2 to 3 minutes, until the clusters of coconut butter are browned and the fish is cooked through. If you’re making a king salmon, which tends to be much larger, cooking time may vary. A good indicator that the salmon is ready is when the meat easily flakes. Test this in 1-minute intervals until the thickest part of the fish easily flakes when pierced with a fork.
- Remove from the oven. Let the salmon rest for a few minutes. Thinly slice the green onion on the bias, then garnish the fillet with the green onion slices. Use a knife to slice the filet into as many portions as you need and lift the pieces of off of the skin with a spatula to serve.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Entree
- Calories: 348
- Fat: 22.7 g
- Carbohydrates: 6.7 g
- Fiber: 1.6 g
- Protein: 27.4 g