Crispy-Skin Salmon with Buttermilk-Mint Sauce

I don't think my attempt went quite right, but I'm giving this a good rating for promise. I initially thought the sauce was a little too minty - 8 springs of mint, at least from my garden, is powerful. But it's a pleasantly delicate sauce, not heavy like it looks.

I've found that steelhead trout can almost always stand in for salmon, so that's what I used for this recipe. It didn't quite work, and I don't know if that's because of the fish itself, or because I didn't char the skin hard enough, or what. It was good - what's wrong with a recipe that boils down to "salt, pepper, broil" - but not great. But I'm going to cheat my rating up because maybe that's cook's error.