On Sun, 12 Dec 2004 18:38:26 -0500, Dave Smith > wrote:

wrote:
>
>> Hi,
>>
>> I'd like to cook a salmon filet in the oven, but don't
>> want to mess up the pan so I'll line it with aluminum
>> foil. I don't have any oil to greece it with though. Can
>> I just put it in and leave it on the same side, or do
>> I need to turn it over? Can I cook it on broil for a
>> bit, and then bake it for a while to get the other
>> side done without having to turn it over?
>
>I always buy salmon with the skin on, lay a piece of aluminum foil on
>the bottom of a pan and put the salmon on the foil skin side down and
>bake it without turning it over. When the salmon is cooked you can slip
>a lifter between the skin and the flesh and lift it right off. Then you
>just have to roll up the foil with the skin attached and pitch it in the
>garbage.
>
>You don't need any special grease. A little olive oil or melted butter
>drizzled over the salmon will help. I usually give it some pepper, a
>little salt and some fresh dill weed.

Thank you! Sounds great so far. How long and at what temp
would you suggest for a .88 pound filet?