Those salmon fillets took 10 minutes at 425'. I whipped up a little sauce from equal parts mayo and light sour cream with a chipotle pepper in adobo (which I pureed using the garlic press). It needed pinches of salt and sugar to balance the flavors. Some lime would have been good, too- but I didn't have any.
It's not hard to make a little parchment paper cone to drizzle the chipotle cream on in a cool professional looking design- but why bother? It tastes just as good sloppily glopped off a spoon. When I cook salmon like this in the oven, I always slide the spatula between the flesh and the skin and leave the gross skin behind on the foil so it doesn't get all mixed up with the good stuff. You can eat salmon skin for sure, but if you're going to do so, you would want to get it really crispy by searing it skin side down in a hot oiled pan.