Filet of Salmon
I usually cook fillets of salmon in a hot oven for 8-10 min.
I often make a teriyaki/ginger glaze – brush onto fillets and bake until med-rare. I do not bother to remove the skin prior to cooking as it pulls away very easily after it’s cooked.
If dealing with a larger piece of salmon, not cut into individual servings I will usually make a foil ‘pouch’ and steam it, again in the oven and include sprigs of fresh herbs, lemon etc.