Our salmon fillet had too many pinbones to serve whole, so we tried this recipe: http://www.japanesecooking101.com/salmon-flakes-recipe/. We had 1 lb fillet, so we doubled the ingredients (except the salt, which we reduced to 1 tsp) and finished with a dash of freshly ground black pepper. We served this with jasmine rice and oven-roasted asparagus (also at 425), recipe here: http://piglettedc.tumblr.com/post/114455586296/oven-roasted-asparagus-preheat-oven-to-425 (Feb. 2017)
Note: In case the Japanese 101 link no longer works, I found a similar recipe here: https://www.justonecookbook.com/salmon-flakes/
Cooking Adventures 