On Mon, 15 Dec 2014 10:41:02 -0500, James Silverton
> wrote:

> I missed the bit about crisp skin because I never eat salmon skin. My
> usual method is to cook salmon fillets skin down on a bed of rock or
> kosher salt (in oven, at 500F for 10 minutes). The skin comes off very
> easily in this method and it's just as well since it absorbs lots of salt.

I don't usually see salmon filets with skin on. Son-in-law cooked
some for me last week and I thought he'd bought them from the pricey
grocery store where they bought the Thanksgiving turkey. Shopped at
Safeway yesterday and there they were *fresh*, not frozen. They even
had salmon steaks which is another thing I haven't seen fresh at the
fish counter in years.

--
A kitchen without a cook is just a room