Pepin’s web site says you can cook this on your serving platter, due to the low oven temperature, but I didn’t have a serving platter large enough, so we did it on a jelly roll pan covered with some foil.

Preheat the oven to 200 F.

Rub some oil on your platter or foil lined pan. Put the salmon skin-side down, sprinkle with salt and pepper and put the bread crumb-hazelnut mixture on top.

Put the pan or platter in the oven and bake until done, 45 minutes to an hour.