Following these instructions, we preheated the oven to 425: https://www.thekitchn.com/how-to-cook-salmon-in-the-oven-cooking-lessons-from-the-kitchn-204559
We drizzled about 1 Tbsp soy sauce, 2 Tbsp mirin, and 2 tsp honey, and 1 tsp freshly ground black pepper over 1 ½ lb salmon fillet (see Note below). We let the salmon sit for about 10 mins while we prepped the side dishes (such as portobello and asparagus). We lined a baking sheet with foil, then placed a baking rack on top. We sprayed the rack with oil, then placed the salmon – skin side down – on the oiled rack (see Note 2 below). We baked until the fish was flaky (about 20-25 mins). We then lightly sprayed the top of the salmon with some oil and broiled (on low) about 4 inches from the flame until the surface was nicely caramelized. We carefully plated the salmon, garnishing it with some chopped parsley. (Jan. 2018)
Note: We lightly scored the skinless side of the salmon, but this resulted in albumen coagulating on the salmon’s surface, which was innocuous but unappetizing. The next time we will try it without any scoring.
Note 2: To avoid steaming or stewing the salmon in the oven, we gently shook off the excess marinade from the fillet and discarded any leftover marinade liquid. In other words, we tried to give the salmon an opportunity to oven-roast and to create a drier crust, which would not have been possible with excess liquid.
Note 3: This worked well as a weeknight meal: we cooked the salmon in the middle rack for 25 mins. After 5 mins, we added the portobello mushrooms in a casserole dish on the top rack (for 20 mins, turning the mushrooms once): http://piglettedc.tumblr.com/post/170288221966/baked-portobello-mushrooms-we-loosely-followed Then for the last 10 mins of cooking, we placed the asparagus on the bottom rack: http://piglettedc.tumblr.com/post/114455586296/oven-roasted-asparagus-preheat-oven-to-425 From start to finish, dinner took 45 mins to make. We served these three dishes with some jasmine rice.
Note 4: Instead of baking this, you can use a Foreman Grill. We recommend cutting the 1 ½ lb salmon fillet into serving size pieces (4 pieces) before marinating it. If needed, spray the surface plates of the Foreman Grill with a little oil before preheating the grill. Place the pieces at least 1 inch apart – we typically grill two pieces at a time – and then serve immediately.
Cooking Adventures 