I must apologize for not having more pictures. I wasn't planning on sharing this.
Trick to avoid that white stuff when you cook fish, especially salmon, is brine for about 15 minutes. Use basic brine 1 tablespoon of kosher salt to a cup of water.
Thoroughly dry the fish after brining.
Second trick is gentle heat.
Now for crispy skin, heat oven to 350. Heat a skillet with a thin layer of oil, preferably cast iron, on medium heat.
When the oil starts to shimmer place fish skin side down and cook undisturbed until skin is nicely browned. About 5 minutes.
Get the skillet into the oven without turning the fish. Cook until 5 degrees shy of your desired temp. Now turn the fish over and fish cooking off the heat. The residual skillet heat will do the rest.
Serve
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