2 Wild Salmon Fillets
gluten-free tamari or coconut aminos
1 tsp coconut oil
dill
Preheat oven to 375 degrees. Blot salmon fillets with paper towels. Pierce salmon with fork a few times to help marinate the fish. Sprinkle either tamari or coconut aminos on salmon but do not saturate. Spread coconut oil on salmon and press into fish with spoon. Coat the top with dill. Bake for 10-15 minutes until flakes.