This tip prevents salmon fillets from overcooking, and it only requires a toothpick.
The salmon fillets we get from our fishmonger often have the belly portion still attached. With oven roasting or pan searing, this thinner section will inevitably overcook by the time the thicker meaty portion of the salmon fillet is done. Instead of wastefully cutting it off, fold over the flap and secure it in place with a toothpick. This will ensure that it cooks on pace with the rest of the fillet.