Preheat oven to 425 degrees.
Rinse salmon and pat dry.
Line a baking sheet with parchment paper.
Using the juice of one lemon, squeeze desired amount over the salmon.
Using a fork, gently poke and twist into the salmon.
Drizzle tamari over the top of the salmon.
Lightly sprinkle fish with salt.
With the second lemon, slice into thin rounds and layer over the top of the salmon.
Using a spoon, tip the pan and collect the lemon and tamari mixture and drizzle over the top the sliced lemons.
Baked 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.