Father-In-Law brought me some red salmon he caught in Alaska a couple weeks ago. Did one filet with a garlic pepper rub. The second I did with a glaze made with honey, Ginger, stone ground mustard, soy sauce, brown sugar, s & p and olive oil. Cooked direct with skin side down at 400 for about 15 minutes, not watching time close. Took the salmon off when it flaked easily with a fork.