Salmon
Take a whole or half a salmon, skin on (cleaned of course. Head on or off). Put in the sink and wash the inside, scraping out any dark blood or whatever next to the backbone or wherever else.
Put in tinfoil-lined pan.
Half a salmon: Skin side down, cover with pepper, salt to taste...or not, you can salt it later, sliced purple onions, and thick sliced lemon (completely cover the cut side of the fish. Rind on. Whole salmon, put the stuff inside). Seal the tin foil completely around the fish, like a packet.
Cook according to the size of fish....I usually figure 20 minutes @ 400 will cook almost any fish.
Open it up. The meat will come off the skin on a half salmon and in fact, the skin should actually stick to the bottom of the foil. Remove the onions if you like. There will be a lot of juice..the juice is GOOD, don't serve without pouring juice over it.
Whole salmon, let it sit a minute, then peel the top skin off, it will come off easily, use your thumb and a knife or the side of a fork. Then pull the meat off the bones, pulling from the backbone down. If you haven't removed the pin bones already, remove them first (they're about an inch down from the back bone).
After removign the meat from the top, flip the carcass and repeat with second side.
It's good cold or hot.
