This is a quick post because I forgot to write it up and I had to figure out how to do it again. Apologies, there are no photos. I will upload the next time I make this. We make it at least once a week. For years, hubby would make the Salmon on the BBQ and occasionally me but I cannot manage the flip without destroying the fish. Also, I tend to turn the fire too high and I burn it because of the sugar in the rub. I bought a gadget for flipping but it tends to stick to it and definitely not big enough for salmon for 4-5 people.
This way is easy and the skin is crispy. Albeit, not as crispy as on the BBQ toward the middle but still tasty. We always buy Salmon to serve about 200-220 g per person. This is why the meal kits were not for us. The protein was normally weighed out to about 125g. We have a supermarket that has Coho regularly and it is basically the only protein I make at home. I will not buy farmed Atlantic. The market sells both but you can see it is paler and fattier. And the one time I bought, I can tell you, it does not taste as nice and the flesh was a bit mushy. The portions at our market are preweighed so we always have at least a portion to a portion and a half left over that we make Creamy Salmon Pasta with that the kids love, even the kid who does not like cream sauces.
CRISPY SKIN SALMON in the OVEN
2 500-600 g filets (about 2 cm thick at the thickest)
1/2 c of rub of your choice or Soy Miso or just oil
(if you are going to do a rub, I highly recommend cutting the sugar in half or even more because it will not get cooked and caramelized the way it does on the grill)
On a large, baking sheet generously oil a parchment sheet.
Place the Salmon, rubbed or marinated on the oil. Drizzle a tiny bit of oil over top to help cook the rub. If you are just doing 'plain', then just rub on some neutral oil and salt and pepper.
Place the rack at the very bottom of the oven and one at the top. You could preheat before cleaning and prepping but Im slow so I do it now and it also allows the rub to soak in.
Preheat to 475
The Salmon will not take long so you may want to par cook sides like corn or potatoes before they go in with the fish. I cut cobs of corn in to 4 and microwave for 2 minutes then lightly oil and place on the sheet with the salmon.
Place the Salmon in the oven on the lowest rack. Close and let cook for 15 minutes (I find this to cook just to opaque but not dry. If you want it a bit ruby, cook 12-13 minutes.
Turn off oven immediately and turn on Broiler on high. Move the baking sheet to the top rack for 2 minutes. (You could skip this, I just wanted to caramelize my rub a bit more).
The skin is crispy most of the way through without being burned except where there was a clump of rub.
I highly recommend this method as BBQ season winds down.