Cannot stand the taste of fishskin and I am
referring to salmon only. I never cook the skin side first. Cook that side last and that way you are not cooking the fish in the skinoil and you get a much less fishy taste. The heat drives the flavor of the skinfat upward through the meat. The following is similar to Crayfin's receipe and we never ate salmon til we started using it this way.

Youngs Bay Spring Chinook with Garlic and Aioli
1 cup mayonnaise
2 t. fresh garlic finely minced
2 t. fresh lime juice and zest (don't sub lemon)
1 t. dried dill weed
1 t. tabasco sauce
1 dash white vermouth (have done without)
black pepper to taste...no salt

To SAUTE: heat dry saute pan to medium high.
Paint mixture on all sides of fillet with dark lined side UP in pan.

To BAKE: Pre-heat oven to 400 degrees. Thickly paint mixture on all sides with dark side "down" on baking sheet. Place sheet in middle of oven.
Bake approximately 14 to 16 minutes.

To GRILL: Using a clean, hot Seasoned grill
(season with oil, sprayed with non stick coating, or wipe with a raw potatoe half) Turn once during cooking while continuing to baste.

COOKING TIME: Cook 8-10 minutes per inch at thickest part of fillet or approx. 4-5 minutes
per side.

This receipe was obtained with SAMPLE from Chef Gary Puetz, The Seafood Steward.