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"Dave Smith" > wrote in message
...
> 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.
>

Nooooo! The skin is the best part! Cooked properly it becomes crispy and
incredibly tasty.

--
Peter Aitken

Remove the crap from my email address before using.