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@Machine
For good chicken dont try to see oven as a downgrade, but rather see BBQ as an upgrade. Now from the looks of it this seems like good chicken to me!
I just did some fast n easy salmon. Two fileted pieces of salmon steak. Sor some reason I always like my salmon to look like it's been fried natural without spices or marinades and preferable served with a clean looking non-skin-side up (I skin my salmon or buy skinned pieces, but the skin-side always has this brownish meat which looks less clean.
Rubbed the skin-side with some mortar&pestled garlic and spanish red pepper, then tossed some fresh ground black pepper and coarse sea salt over it. Fried it in some oil on medium-high heat, non-skin-side first! When that side had gone nice golden brown I flipped it and fried the treated skin-side. Meanwhile I juiced half an orange, chopped some cilantro, threw it in a bowl with a splash of dark soy sauce. Then added this mix to the pan to deglaze the salmon. I didnt pour it over the fish, but rather next to it so that the non-skin-side wouldn't get 'dirty'. I gently tossed the fish around in the sauce so that the bottom had taken up a nice flavour and dark colour, the side of the fish was slightly coloured untill halfway up and the upside was still looking clean golden brown. This was an experiment and the taste was good.