It's getting better. Ended up coating the salmon steak (it was about 3/4 of an inch thick) with a little lemon juice,oregano,lemon pepper,black pepper and parsley. I also sliced up a zucchini squash, coated it with a mixture of olive oil, pepper and oregano, wrapped in foil with a couple of toothpick holes poked through it.[p]Cooked the salmon (I also gave it a light coat of the olive oil mixture that was leftover from the squash) for about 30 min. at 350° direct, one flip in-between. The squash was cooked for about 20 min., left it in the foil till the fish was done. The skin was very easy to peel from the outside of the steak, bones were somewhat of a problem as I am not used to them. It was quite good, not fishy tasting, very tender and moist, I almost wonder if I should have cooked it a little longer? I found the steak easier to cook then the fillet because of the thickness and firmer structure do to the bone in it.
Thanks for all the help from the forum, I may be able to eat some fish after all. ÜÜÜ
New Bob (did not have to throw this one out, what a change) Ö