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[quote=Anonymous]It is ok to just not like it, truly. But I have two go to's and both are big hits in my family.

1) cut 1 inch ish filets and put them in a ziplock with like (I don't measure this so the measurements are really not important but i'll try) 1/4 cup EVOO, 1/4 cup soy sauce, 1/4 cup rice vinegar, juice of one lime, 3 TBS honey, a squirt of siracha, 1.5 TB ginger, 2TBS garlic, sesame seeds. Taste it before putting the fish in and it should be tangy, salty and a bit sweet but not too much.

2) Preheat oven to 450, let fish marinade while it preheats.

3) Get a sheet pan and put some asparagus (or broccoli, whatever, a veg) on one half of the pan. Season with EVOO/S/P/GP.

4) When oven is preheated, take your filets out of the bag and put them skin side down on the other half of your sheet pan

5) Cook at 450 for 12-14 minutes (depending on the size of your filets). Then turn the broiler on for 2-3 minutes (this will create kind of a nice crispy top)

I think you should err on the high side of those times since you seem to not want that more underdone kind of salmon (I personally prefer it to be RIGHT on that line). If you see a single speck of white albumen pull the pan out.

Alternatively, preheat oven to 450, get a baking dish and put your filets skin side down. Put pats of butter on top of the filets and slices of lemon on top of the pats. Put that in the oven for about 15-16 minutes (I can't endorse 18). Again, watch for albumen.

To me the second method gives you a more traditional fish prep and could also be done with a more mild white fish. But the first is my go to. [/quote]

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