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[quote=Anonymous]Oh, and do get to love salmon.  It's so easy.  Skin side down on a lightly oiled roasting pan or baking sheet.  For really easy cleanup, you can line the pan with a sheet of parchment paper.  Spread a thin layer of mayo on top of the fish.  Then pick one green herb -- any herb you like, it can be fresh or dried, but just one (e.g., just basil, or just dill) -- and sprinkle it on top.  Then into the 350 degree oven until flaky all the way through, about 15-20 minutes depending on fillet size and thickness.

(Some recipes say do this under the broiler, and you can do that, but use the low broiler setting, and keep a close watch.  It'll be fast.  If you use the hot broiler setting, it'll brown and crisp a little bit, but if it's too close to a hot broiler, with that mayonnaise coating you can set your fish on fire.)

If you want the cook time to be quick and the pieces to be even, cut into individual portion sizes before cooking (or sometimes the salmon is sold in individual portion sizes).  If you want a fancier table presentation, then do a whole fillet, but be aware that the thin parts will be cooked through a little more thoroughly and a little bit drier than than the thick parts.  If there are any really thin parts, you can fold them and tuck them under before cooking, to make them thicker, so they'll cook more evenly with the rest of the fish.

If you want to get advanced, you can slice lemon slices REALLY thin, and spread them on top of the fish (and on top of the sprinkled herbs) before baking.  Use about one large slice or two small slices per serving.[/quote]

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