4 (6-ounce) wild salmon fillets (preferably wild), pin bones removed
1 tablespoon coconut oil
2 tablespoons dukkah
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preparation
Heat the oven to 425°F and arrange a rack in the middle.
Rinse wild salmon, pat dry with paper towels, and place on a baking sheet.
Drizzle fillets with oil and sprinkle with dukkah, salt, and pepper.
Bake salmon until the center is firm to the touch but not hard, about 10 to 12 minutes.
Remove from the oven and serve immediately.
