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.
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