This is from our friend Tina. The secret is high heat! and don’t cook it too long.
Line a cookie sheet with aluminum foil.
Rinse and dry the fillet, then oil the skin side and lay the fillet skin side down on the cookie sheet. (Or you could oil the cookie sheet or foil, but you only want to oil the part where the salmon goes, so it’s easier to oil the salmon.)
Preheat oven to 475-500°F.
Put salmon on lowest shelf in oven, if that is the hottest part of the oven like it is in Tina’s oven.
If it’s all in one piece, check it after 10-12 minutes. Take it out, flake a little from the fattest part of the fish, and if it’s done or almost done (because it’s all the same color), take it out. If raw inside, cook it some more – 15-20 minutes maximum.
