This is the secret. You must put your salmon skin-side down on an UNGREASED foil-lined pan! Do not put the salmon in a glass dish or on anything that has not been covered with aluminum foil. This equals trying to scrape fish scales off your bakeware, which is super nasty.
Not greasing the foil is extremely important. During baking, the skin will adhere to the foil. After removing the salmon from the oven, you just slip a spatula between the meat and the skin, and the meat is easily separated from the skin and can be transferred to a pretty plate. Then all you do is crumple up the aluminum foil with the skin still stuck to it and throw it out. No dishes! Wahoo!
Now you have a beautiful, delicious, and super healthy meal that is perfect for any time of year!
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- 1-2 lb. salmon fillet
- 1/2 tsp. kosher salt
- 1/2 tsp. lemon pepper
- Preheat oven to 450 degrees.
- Line a small cookie sheet or baking pan with aluminum foil.
- Lay the salmon down on the aluminum foil, skin side down.
- Sprinkle with salt and lemon pepper. (Use as much or as little as you would like).
- Bake on the center rack in the oven for 12-15 minutes. When salmon easily flakes with a fork, it is done.
- Let salmon rest for about five minutes.
- Slip a spatula between the skin and the meat and gently separate the two. Carefully lift the salmon from the skin and place it on a serving plate.