Ridiculously Good Roasted Salmon

I just had the best home cooked salmon in the history of best home cooked salmons (thanks Karen). Now it could have been the fact that the fish was super fresh and awesome (thank you Karen's co-worker), or it could have been that I hadn't eaten in quite some time, but either way, the ease of preparation which I refer to as the effort-to-flavor ratio (E is less than F to the highest power squared) was remarkable.

Here is the recipe for your dining pleasure:

(PS: Shout out to marthastewart.com for, well... the whole thing. 

Thanks Martha for havin' our backs).

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Roasted Salmon (Serves 4)

1 1/2 Tablespoons olive oil

1 tablespoon tamari or soy sauce

Coarse salt and freshly ground black pepper

1 pound salmon filet, skin on

In a medium bowl, whisk together olive oil and tamari; season with salt and pepper. Add salmon and turn to coat. Marinate, refrigerated, at least 15 minutes or up to overnight.

Preheat oven to 425 degrees. Remove salmon from marinade; discard marinade (I'd just slap that bad boy on top though, chefs choice). Place salmon on a baking sheet and roast until just cooked through, about 12 minutes. Let cool.

Remove skin from salmon and discard. Using your hands, break salmon into large chunks.

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That's it. I personally don't break into chunks, basically I just pound it down. Beware of bones though; I'm not doing a three page disclaimer.