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The salmon fillets are first seasoned lightly salt pepper before being placed skin-side down inside preheated unit ensuring crispy skin texture contrast soft flaky flesh inside after about minutes turn fillets over continue cooking another minutes total depending thickness until fish reaches internal temperature degrees Fahrenheit when tested using instant-read thermometer inserted into thickest part without touching bone if preferred once cooked remove salmon carefully onto cutting board let rest few minutes before slicing serving allows juices redistribute throughout meat making more tender flavorful bite every time
Introduction to High-End Coffee Makers
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