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NE Indiana | My wife pours Carribean Jerk marinade on it, wraps it in foil with the skin side down, and cooks it in the oven on about 350 until the fish flakes easily with a fork.
It peels right off of the skin when it is done. That's our favorite way to cook it, but you can use any kind of flavoring you like. Salmon really takes on the flavor of
whatever you season it with. Since I love fish, lent's not much of a sacrifice for me. | |
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Cooking Salmon
