Searing and Roasting Roasting salmon fillets in the oven gives you beautiful, succulent fish that doesn’t require constant attention. This method, which we recommend if you’re cooking four or fewer fillets, has you sear the fish in a pan on the stovetop first, which crisps the skin delectably. Then you transfer the fish to the oven for an even finish and succulent flesh. Be sure to use a pan that can move safely between stovetop and oven, like a cast-iron skillet, and don’t crowd it with too many pieces of fish. This is a method that works well with other types of fish, so it’s a good one to put in your arsenal. Here’s how to do it: Heat the oven to 400 degrees. In a cast-iron skillet, melt about 2 tablespoons unsalted butter. Add one 6 to 8-ounce, skin-on salmon fillet, with the skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some of the melted butter over the top of the fish as it cooks. Transfer the pan to oven. Roast until fish is just cooked through, 8 to 10 minutes. Note: for even crispier skin, lightly dust the skin side of individual portions of fillet with flour before placing them in the pan.

Roasting Roasting fillets by using a baking dish, sheet pan or roasting pan is a simple and delicious way to cook a larger number of fillets at once, though the skin will not be as crisp as that on the seared-and-roasted fillets above. These fillets look most appetizing with a seasoning or glaze brushed on top. (You could also use a version of this method to cook a whole side of salmon for a crowd; here’s an excellent recipe for that.) Here’s how to roast a pan of smaller fillets: Heat your oven to 400 degrees. Place the fillets skin-side down on a lightly oiled, foil-lined sheet pan. Season them with salt and pepper and whatever else pleases you: Chinese five-spice powder, perhaps, or a mixture of brown sugar and mustard. Slide the pan into the top half of your oven. The fillets should be cooked to medium in about 12 minutes.

Karsten Moran for The New York Times

Broiling Broiling gives a tasty and attractive burnish to the top (skinless) surface of fillets or steaks, and it is not necessary to turn the fish. A delicious way to do this is on a wooden plank. Fish markets and cookware stores sell untreated cedar and apple wood planks, but never use pine as it will give the fish the flavor of resin. The plank should be soaked in water before use. Otherwise, use a sheet pan with sides, lined with foil if you like. Here’s a simple method: Heat the oven broiler to very hot. Position the oven rack so the salmon is no farther than four inches from source of heat. Broil salmon three to five minutes, watching carefully, until top is attractively browned and fish is slightly undercooked in the middle. If you like salmon done this way, remove from oven and transfer to serving platter. Otherwise, shut off broiler and leave salmon in hot oven another three to five minutes, to desired degree of doneness. (We’ll show you how to check for that.) Note: A foolproof treatment for broiled salmon is to spread regular mayonnaise, either store-bought or homemade, on salmon fillets before cooking. This flavorful coating – it’s an old trick – will become beautifully dappled and toasty-looking, and keep the fish moist. The mayonnaise can be seasoned with mustard, sriracha, garlic, tomato paste or whatever flavor profile might please you. It’s delicious.

Karsten Moran for The New York Times