I love salmon and as my very small Whole Foods now has wild King salmon more regularly, it is a staple of the Sunday night menu. I love it very simple in the oven and use the foil-wrapped method. I'm not really asking for new and different methods but more so what temperature have you found is best for the best filet. I have baked it temperatures from 300 to 450F and I can't remember which range of temperatures had the worst results but it yielded more filets which went from barely there to overcooked and coated in exuded protein.
What is your best temperature and time?