|Saturated fat||1.9 g|
|Polyunsaturated fat||4 g|
|Monounsaturated fat||5.5 g|
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- Preheat oven to 400°F. Stir together ketchup, garlic, honey, apple cider vinegar, smoked paprika, pepper, Worcestershire, and Dijon in a small bowl until combined.
- Rinse salmon and pat dry. Pour olive oil over the fillets and rub onto each fillet until they are evenly coated. Line up the fillets on a rimmed baking sheet fitted with a cooling rack, about three inches apart from each other. Take half of the barbecue sauce and brush over fillets. Bake for 12 to 15 minutes or until salmon is cooked through. In the last two minutes of baking, brush the fillets with remaining barbecue sauce.
- Let the fillets rest for two minutes before serving. Serve with a lightly dressed coleslaw or side of your choice.
- Handy hint: To help the fish retain moisture, keep the pan loosely covered with tin foil during the first half of baking. This will steam the fish as it bakes. During the second half of baking, remove the foil to let the barbecue sauce caramelize.