For the juiciest, flakiest salmon, I always bake salmon from frozen and a cold oven. I’ll grab a baking dish, lay a sheet of parchment paper, smear some marmalade jam over the frozen salmon, pop the dish into a cold oven, set the temperature at 375 degrees and walk away for 25 mins for a slice and up to 45 mins for a whole slab. Allowing the oven and salmon to preheat together prevents overcooking. Shocking thawed salmon in a heated oven results in a dry rubbery slice of fish.
Try this Zesty Salmon and Wild Rice Salad.