Make sure to not cook it for too long! Salmon is cooked once it hits 145℉, so the trick is you want to pull it out of the oven as soon as the thickest part of the fish hits 145℉. For this recipe, I recommend baking at 425℉ and checking at the 12-minute mark using a meat thermometer. Then cook it for longer and checking it every few minutes as needed. Always remember: you can always cook it for longer if it is raw, but once the fish turn dry, you cannot undo it.