This is a perfect party dish. Alone, a side of salmon will serve six to eight. In combination with a second entrée, it can easily serve twelve. Here are some tips:
o Rinse the salmon under cold, running water and pat it dry with paper towels. Check for bones; Place salmon, skin side down, over a large up-turned mixing bowl and, using tweasers, remove any small bones that protrude.
o Many sauces can be made ahead and kept, covered and chilled. Reheat before proceeding.
o The recipes that follow may ask you to broil the salmon first to create some color and a crust. Preheat the broiler at least 10 minutes before you use it. Rotating the pan periodically under the broiler provides the fish with even exposure to the flame.
o The baking time will vary depending on the size and thickness of the salmon, but 10 minutes per inch of thickness is the usual rule.
o Once cooked, a side of salmon is difficult to move intact. It is much easier to serve the fish in the dish you bake it in. Your dish needs to be oven-proof, large enough to accommodate the fish, deep enough to hold a sauce and attractive enough to use on the table. And it has to fit into your oven…
o For a larger crowd, use 2 fillets and double the recipes. Broil the fillets one at a time if the broiler is small. They can then be baked together, side by side, for the time period specified in the recipe.
