Slow-Baked Dill Salmon

Perfect for a bigger group or a quick dinner on a busy weeknight, this recipe is incredibly simple without sacrificing taste.

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4 (4-6 oz) Wild salmon filets
2 tbsp Mirin (Japanese sweet cooking wine)
2 tbsp Olive oil
3/4 cup Fresh dill (chopped)
pinch Sea salt
Lemon wedges

Preheat the oven to 295 degrees.

Sprinkle the top of the salmon with the mirin and olive oil and cover the top with the dill. Place the fish skin side down on a shallow baking sheet and bake for about 15 to 20 minutes, depending on the thickness of the filets. You can tell it's cooked once little white beads form on the fish.

Serve sprinkled with a little sea salt and the lemon wedges.