In heavy cream?! Yum. Please tell me the rest of your recipe. I eat salmon 2-3 times a week and would love a new way to make it.

I do it that way once in awhile in a cast iron. Its pretty good

Really? Does it make that much of a difference? At what temp and how do you like it? Does it come out a little raw and wet in the thickest part or is it dry all the way thru and flakey? Tell me more.

I have only used cookie sheets or foil.

PSA: Don't cook your salmon fillet for more than 10 minutes, 11 tops. If you place something really thick on top, like pesto and sliced tomatoes. That would call for maybe 15 min. Can't believe how many recipes say to bake for half an hour. GROSS. How does anyone eat that?