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/39MbZvuPREP TIME: 10 minutes COOK TIME: 25 minutesSERVES: 3-4INGREDIENTS1 1/2 pounds skin-on salmon fillet, picked through for bones2 lemonsKosher salt and freshly ground black pepper1/4 cup olive oil3 garlic cloves, grated1 tablespoon white wine vinegar2 tablespoons Calabrian chile paste (if you don’t like heat, skip this)SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.