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[quote=Anonymous]OP, for a salmon recipe... not completely make ahead, but you could make part of this ahead, and assemble it VERY easily to bake in the oven before the Seder.  There is zero cleanup after baking (just throw the foil away).

I do an apricot glazed salmon in foil in the oven.  For every 2-4 salmon filets, use 1 can of halved apricots in juice.  Pour the juice from the can into a sauce pot, and reserve the apricots.  Add two cinnamon sticks, about 1 t of minced ginger, and about 1 T brown sugar (double, triple etc. depending on the # of cans of apricots). Boil juice mixture on med high until reduced to a glaze consistency; remove cinnamon sticks.  (This could be done ahead; keep glaze in the fridge and rewarm slightly before assembling salmon, and keep the apricot halves in a separate bowl in the fridge.)

Sprinkle salmon filets with salt and pepper.  Place salmon skin side down on one half of a large piece of tin foil, and surround filets with reserved apricot halves. Using a pastry or grill brush, spread glaze over salmon pieces.  If any glaze remains, pour over apricots.  Fold second half of tin foil over the fish and apricots, then fold edges to seal.  Place foil packet(s) on a foil-lined baking sheet.  Bake at 400 for 25 minutes.  Remove salmon filets and apricot halves to a serving platter; spoon any remaining glaze/cooking liquid over the fish.

When I make this, the filets come right off the salmon skin after baking - easy to do as I'm moving them to a plate for serving. The skin doesn't crisp, so that's preferable to me.  Alternatively, you could have the skin removed when you purchase the salmon.

Not sure if this would fit the bill for you, but I thought I'd share just in case!
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