Remove booked (butterflied) salmon from the cooler one hour ahead, salt generously
Place on heavy duty foil, bake for 25 – 30 minutes depending on the thickness, at 350 degrees. Pierce thickest part with a fork (the meat should be translucent).
Remove, let cool. Lather with dill sauce (see recipe below) decorate with parsley and lemon wedges. Sprinkle lightly with paprika or finely chopped parsley