Preheat oven to 425 degrees.
Rinse salmon and pat dry.
Line a baking sheet with parchment paper.
Squeeze the desired amount of juice over the salmon from one lemon.
Using a fork, gently poke and twist into the salmon.
Drizzle tamari over the top of the salmon.
Lightly sprinkle fish with salt.
Take the second lemon, slice into thin rounds and layer over the top of the salmon.
Tip the pan, use a spoon to collect the lemon and tamari mixture, and drizzle over the top the sliced lemons.
Bake salmon at 425 degrees for 15-20 minutes, depending on size of the salmon.
Plate and serve with extra lemon on the side if preferred.