I have been meaning to write down the recipes of how I often make salmon for ages but, I usually just cook in the moment, which is both a gift and curse. Wonderful results ensue, and I struggle to reel off the exact measurements and temperatures. Someone wise keeps forcing me to write down the recipes, so here they are.

Salmon with a citrus marinade and side of tomatoes and red peppers

Ingredients (for two servings):
6-7 oz. piece of salmon, preferably not previously frozen & with skin on
half of a medium orange
half a lemon
one small lime
one medium tomato or two to three roma tomatoes
one red pepper
one to two tablespoons olive oil
sizable pinch of salt
black or white pepper, optional

Steps:
1) Turn oven to 350F. You can use a square 8 x 8 pan, or similar size to comfortably hold the piece of salmon. Mine is a glass Pyrex 8 x 8 pan.
2) Bring salmon to room temperature from fridge, about 15-20 minutes. Then pat dry with a (paper) towel.
3) In a small bowl or ramekin, juice the citrus. Zest the citrus, in the same bowl, and roughly chop up or slice the remaining rind and flesh. Set aside.
4) Salt and pepper marinade, and pour into a bag or flat bottomed bowl. Refrigerate for 30 minutes. (I usually finish the rest of this recipe and work on the second piece of salmon during this time. )
4) Wash and roughly chop the tomato(es) and red pepper. Set as a “bed” on the bottom layer of the pan (picture below).

5) Remove salmon from fridge, and place some of the citrus on top of the mixture, finishing with the piece of salmon. Wrap pan with parchment paper, and bake for about 20 minutes. The glass pan helps me monitor the progress quite well, but feel free to check on the fish about 12-15 minutes after you put it in. Mine is garnished with some fancy lemon zest.
6) A note: since the tomatoes and red pepper are filled with wonderful citrus juices, I use these as a side serving for the fish, or incorporate them into some steamed rice (with some butter) or quinoa with mint.

Salmon with a soy marinade

Ingredients (for two servings):
6-7 oz. piece of salmon, preferably not previously frozen & with skin on
one tablespoon soy sauce
one to two tablespoons grapeseed, avocado, or other high smoke oil
two to three tablespoons brown sugar

Steps:
1) Turn oven up to 450F, in case you have it on already from the previous recipe. You can use a square 8 x 8 pan, or similar size to comfortably hold the piece of salmon. Mine is a glass Pyrex 8 x 8 pan.
2) As in the previous recipe, take the salmon out of the fridge, let stand at room temperature as you pat it dry with a (paper) towel.
3) Mix the soy sauce, oil, and brown sugar in a ramekin or small bowl. You want to achieve a thick but flowing consistency, I often think of marmalade as a good comparison.
4) Place the piece of salmon on a piece of parchment paper to cover the entirety of the pan, then into the pan. Generously smear with the soy marinade, but reserve a little (one tablespoon) to add later. Cover loosely with the parchment paper (picture below), and put in the oven on the top rack.

5) Check on the status of the fish after 10 minutes, when it should be opaque looking on the sides. The marinade should have nicely set on the fish, even slightly caramelized, but not a hard shell. You can scoop the remaining marinade in the pan or use your leftover marinade, and pour on top of the salmon, if it is not an even layer. Keep in the oven for another 2-3 minutes, uncovered if you find that the sugar does not caramelize.
6) I served mine with sauteed bok choy and carrots. This also goes well cut up in a salad of romaine and sweet or red onion, lightly dressed with oil and vinegar.