1 lb High Quality Sushi Grade Salmon Filet**
Barouni Olive Oil
Sea Salt, to taste
Pepper, to taste
**Salmon should be fresh, never frozen. It should have a sheen, and not look dull or feel slippery when dry. Make sure to buy Sushi Grade. Suggestion: environmentally sustainable farms in Scotland produce some of the best salmon on the market, so ask your fishmonger if it is available.
Preheat the oven to 550 degrees. Feel the salmon to make sure that there are no bones in the filet. If you find some, remove them with dull nose tweezers. Cut the Salmon in half perpendicular to the line running down the center. Arrange the pieces on a broiling pan, skin side down, and coat generously with Barouni. Salt them very well, and add pepper to taste. Bake the salmon for eight minutes, and remove from the oven. With a metal spatula, break the filets at the center line. Run the spatula in between the meat and the skin, which should be stuck to the broiling pan. Lift each half fillet from the pan and place gently on a serving plate. Serve immediately, since they cool down very quickly.