Food52’s Amanda Hesser shares Rebecca Firkser’s fall-apart tender baked salmon recipe that’s tangy (thanks to white wine vinegar), garlicky, and the right amount of spice courtesy of fiery Calabrian chile paste. GET THE RECIPE ►► https://f52.co/39MbZvu

PREP TIME: 10 minutes
COOK TIME: 25 minutes
SERVES: 3-4

INGREDIENTS

1 1/2 pounds skin-on salmon fillet, picked through for bones
2 lemons
Kosher salt and freshly ground black pepper
1/4 cup olive oil
3 garlic cloves, grated
1 tablespoon white wine vinegar
2 tablespoons Calabrian chile paste (if you don’t like heat, skip this)

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