Place salmon fillets in an ovenproof dish, skin side upwards, and bake at 200 C / Gas 6 for 10 to 15 minutes, until the skin of the fish can easily be removed with a table knife.
Remove from oven and carefully remove the salmon skin and discard. Cut up the salmon with a knife and fork and spread across the bottom of the dish then place a knob of butter on top. Put the dish back in the oven for another 10 minutes to melt the butter until it is bubbling.
While you're waiting cut the cherry tomatoes into quarters and sprinkle with salt to taste. Crush up the croutons to smaller pieces by using the back of your hand whilst they are still in the packet, ready to spread on top of the dish later on.
When the butter is bubbling take the dish out of the oven and pour off any excess liquid (about half, otherwise the topping will be too soggy when you add it later), add a layer of hot chilli sauce (to taste) over the salmon, then add all the cherry tomatoes on top spreading them out evenly over the whole dish. Place the dish back in the oven again for about another 10 minutes.
Remove from the oven and add a layer of croutons to cover the dish and soak up the remaining juices. Put it back in the oven and cook for the final 10 minutes to brown off the croutons .
Serves 2 people (or 1 greedy man!), serve with salad or pasta or anything else you fancy!