Source: Food Lab
NOTE: This recipe will work with any skin-on firm-fleshed fish fillets, such as salmon, snapper, grouper, or bass. I prefer salmon rare to medium-rare; white-fleshed fish should be cooked at least to medium.
"A mere listing of ingredients is not protected under copyright law. However, where a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a collection of recipes as in a cookbook, there may be a basis for copyright protection."
On this site, for recipes written by others, the ingredients are listed and a link to the original recipe has been provided.