Hi wonderful world of Chef Talk! I have a question for all you salmon-roasting pro's. I tried a recipe today for baking salmon (first time for the recipe, first time roasting salmon as well!) and had a question about something that went right, or wrong, which I hope that you'll tell me. The recipe called for baking the salmon for 12m at 400(f), then finishing it with 2m under the broiler. The recipe instructed me line a baking pan with aluminum foil and then lightly oil that, both of which I did. I then put the salmon on top (with cuts in the skin to make it more crispy) and let the oven do its work. However, after 7m, I noticed that I started to smell burning and it looked like all the olive oil that was not directly under the salmon burned and was smoking heavily. Is this normal? The salmon did not taste bitter or burned, but I lost a good chunk of the skin. That being said, the skin that I was able to save did taste delicious! Soooo, my question is - did I do something wrong technique wise (too much oil, wrong pan, etc.) or is this something that is normal when roasting salmon? Many thanks for any input you guys can offer!