Place stemmed and seeded pepper halves on a foil-lined baking sheet. Roast in a preheated 425° oven until the skins are blistered.
After cooling the peppers, peel away the skin by pulling it off in strips with a sharp paring knife.
Cook salmon in barely simmering water for 4 to 6 minutes per 1/2-inch thickness of fish. When done, lift out carefully with a wide spatula.