James wrote:

> My own preferred way to deal with salmon fillet is "A l'Unilaterale".
> That is to cook it skinside down on a thin layer of rock or kosher salt
> at 500F (the high temperature is for real) for 10 minutes. It is then
> allowed to sit covered with aluminum foil for 5 minutes and the skin is
> easily removed with a spatula. Anyone who likes skin, be warned that it
> is too salty to eat. Any of the various salmon sauces will work like
> Dill Fish Sauce, Fresh Cucumber Sauce, Tomatillo Salsa, Lime Sour Cream,
> Wine Sauce or even a simple cut lemon.
>
> I have used this method with success for farmed salmon and I'm further
> from the Pacific Coast than Utah, living in Potomac. Once a year, I
> treat myself to fresh Copper River salmon and cook it the same way.

Sounds like a good way to cook trout, too, if you shorten the cooking time.

Bob