Prepare the salmon by making sure that the scales and pin bones have been removed. (If you are preparing salmon without the skin, you don't need to remove the scales). Cut the salmon into 4 even portions. This can also be done by your local fishmonger or grocery store butcher.

Lightly coat each filet in olive oil before moderately seasoning with kosher salt and freshly cracked black pepper.

Preheat the Typhur Dome to 400°F/ 205°C. (Around 5 minutes）

After the Typhur Dome has finished preheating, carefully place the salmon in the cooking tray and return it to the Typhur Dome. For skin-on salmon, place the salmon in the Typhur Dome with the skin facing upwards.

Cook the salmon.Temperature: 400 °F Time: 5 minutes

Using a spatula, carefully remove each salmon filet from the Typhur Dome to a plate or serving tray.

When it comes to salmon, the serving options are endless. Whether it is served over a bed of rice with steamed veggies or piled on to a bed of dressed salad greens, this is the perfect weeknight dinner.