Gold Medal Crispy Salmon Skin Bowl Salmon – King salmon, skin-on – Olive oil, salt + pepper Roast at 425°F skin-side down until just cooked through. Finish at 450°F (last 5 min) for a golden crust. (always keep an eye when broiling.) Slide fillet off of the skin, peel the skin off the pan, flip it over, return skin to oven at 450°F until shatter-crispy.. another five minutes. Keep an eye on it. Potatoes – Baby Yukon golds, halved – You need: Olive oil, sal, Kewpieusa mayo, Sriracha sauce, thinly sliced scallions Place potato halves cut-side down on a heavily-oiled sheet pan. Sprinkle heavily with salt. Roast at 450°F (or alongside salmon at 425°F) until fork-tender with crispy, golden bottoms. Toss hot potatoes with sriracha + Kewpie mayo. The amount is up to you. Crumble crispy salmon skin all over. Top with thinly sliced scallions. Mia’s Gooey Eggs ** optional Grease a pan, crack eggs, salt + pepper. Bake at 450°F until whites are set but yolks stay jammy. They slide right off. ...