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@QDude cook the salmon in a homemade foil tray. Take heavy duty foil, fold to create a double thickness and fold the edges up about an inch to form a tray. Season salmon fillets with your favorite and melt some butter to baste the top with as it cooks.
Super easy and always good. 450 is a little warm, but it will work. Pull the salmon when it oozes and flakes easily. Biggest problem is overcooking.
Sometimes I cook a nice filet with skin side down with nothing but olive oil and salt and pepper @ 350 until it begins to ooze, then I flip and turn the heat up to 400 and crust the skinless side.
I pull it off, take a fork and poke holes in the flesh and squeeze fresh lime juice over the top then finish it off with a fresh mango salsa. Fantastic and different!
@QDude cook the salmon in a homemade foil tray. Take heavy duty foil, fold to create a double thickness and fold the edges up about an inch to form a tray.
To add to 10Driver's comment, the amount of visible Albumin can be reduced if you cook longer at a lower temp. It's strictly cosmetic and nothing to worry about. I do my salmon at 300-325 for 20-30 min on a plank (each piece 6oz or so).
use shingles, and you can just toss them.