An oldie but a goodie, one that some will recognize from our old website.
A very important note here is that you DO NOT serve it as shown in the picture below...we have learned from our past that salmon absolutely must be portioned before cooking. The main issues with cooking a slab as in the picture are that it never cooks evenly, and it's nearly impossible to cut nice pieces for serving.
With that in mind this recipe is super easy, tasty, and will leave you with perfectly cooked pieces of fish that can be presented to family and guests.
Can't stress this enough - portion before cooking!
Salmon, skin on
Salt and Pepper
First cut your salmon into individual portions (this will help it cook evenly and result in a nice presentation). Season with salt and pepper and let sit out for at least 30 minutes and up to 1 hour.
Preheat either your oven to 325° or BBQ to 400°
Just before cooking, spread even layer of mayo over each piece of fish and drizzle with honey. Bake on a parchment-lined tray for about 25 mins - maybe longer depending on thickness of fish, or BBQ 10-15 - also depending on thickness.
Remove from oven or BBQ and serve immediately.
NOTE: both methods of cooking are delicious, but when it comes time to clean up it is WAY easier to clean the oven tray than the grill.