1. Oven baked

2. 425 US degrees

3. 18 minutes

4. Middle rack

1. Glass baking pan (What I do anyway. No expertise here)

2. Coat with Olive oil

Lime, preferably fresh lime

1. Something salty

2. Something spicy

3. I use (Tony Ciceros Original Creole seasoning. I should try next time the spicier version of it. I just saw)

1. Both seem to work well

2. Costco has without skin

3. Publix has with skin

1. Wash

2. Towel dry

3. Add lime

4. Top it with Tony Cicero's Creole

5. Wet the glass baking pan with olive oil and place the salmon (of course skin side down)

6. Bake for 18 minutes at 425 (Don't cover)

I used to cover the pan before.

I no longer do that and seem to come out better.

1. Red and Yellow Bell Peppers

1. Sliced tomatoes

2. Garbanzo beans

3. Black beans

3. Lima beans

3. Butter beans

Chopped/Sliced Garlic: I used to put chopped garlic as part of seasoning. They just don't cook in the short 18 minutes.

Minced garlic is probably ok.

So modulate it.

1. You can say, I am a fan, may be a bigger-variety, of single seasoning, at least outside of lime, salt, and cayenne pepper.

2. Tony Cicero's Creole (which itself I give you is a mix of other seasonings) is the only seasoning I use often

3. I haven't had that much luck with garlic, ginger, cilantro etc.

1. flaky

2. juicy

Mix in a bowl

1. Mayo

2. mined garlic, ginger, cilantro

3. lime

4. Tony Cicero's Creole

5. Additional cayenne pepper

6. Soy sauce

7. If you are brave (You can add Tamarind concentrate, a tea spoon of)

Then season the Salmon with it ...

1. Make it a running watery paste/mixture

2. Pour it and mix the salmon filets

3. Then in the oven

Result has been fantastic lemony, salty, flaky fish.