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Does anyone know how to keep Salmon from sticking to a stainless steel pan (Allclad'ish)? I use stainless in the brick oven to avoid non-stick pans, but my Salmon sticks when I roast it flesh side down.
For baking and barbeque, i cut a small piece of foil to fit the skin side of the fillet. Bake or grill skin side down, and then turn it over and peel off both the foil and the skin which sticks to it. The top side doesn't stick once it's slightly cooked.