When you're determining the doneness by time, you're doing it wrong :)
There are too many differences between individual fish to go just by weight, thickness, oven temperature, and time. The best way is to measure the internal temperature (stick a thermometer into the thickest part of the fillet); I like about 120 F (50 C) for salmon (carryover cooking raises the temperature a little higher after taking it out of the pan), but then it has to be good quality fish. You need to check early and often, because it can go from undercooked to overcooked fairly quickly. Now, like zanlok says, my experience is mostly with pan frying, and I'd expect using the oven would be a bit slower than using a pan because of slower heat transfer; so you should be a bit safer.
If you don't have a meat thermometer, an easy way to test fish for doneness is to look for translucency. Salmon can still be just a little translucent in the middle. Also, properly done fish flakes along the natural "seams". Another nice trick (which doesn't work for boneless fillets - sorry) is to find a bone in the thickest part of the fish: if it comes out fairly easily, then the connective tissues have mostly dissolved and it's done.
That leaves the temperature for your oven. I would go with very high - that way the fish gets the least possible time to dry out (which is going to be a big risk with this cooking method, I would think - unless you wrap your salmon in bacon or something like that). At a guess, I'd try 450 F (230 C).
Damn, that looks good. I've never made this particular type of bread before, but here are some things that I do know which might help:
Butter is (roughly) 10% water and 90% fat, while lard is 100% fat. So if you substitute one for the other, you should adjust the amount of water in the recipe accordingly. The flavor will be a little different, but I bet either one would work.
I would not assume AP flour. In fact, I'd assume high-gluten bread flour. The gluten is what creates those fibers. It's the fat that keeps it tender.
This looks very similar to a brioche, so you might want to look at brioche recipes to learn some of the principles. One thing that most of them will tell you is to to knead the dough to develop the gluten fibers, and then add the butter. This I think is the key. I know that fat can keep gluten molecules from sticking together into strands, so if you add the fat later, you should wind up with strands of gluten surrounded by fat.
Best Answer
Yeast-leavened breads (no matter whether they're white, whole wheat, or multigrain) are going to be your best bet. They have longer baking times, so a power outage will represent a smaller fraction of it, and the yeast keeps on working over time. So if the power goes out when the outside structure is set but it's not baked through yet, the inside won't just collapse. You'll still be a lot better off with a 15 minute power outage than an hour, but I think you could probably manage through longer ones too. The tricky thing will be telling when it's done - you obviously won't be able to trust a time from a recipe anymore, so you'll have to rely on testing. Depending on the specifics, you may also end up having to cover the top with foil or even reduce the temperature a bit to finish baking, to avoid over-browning it.
Quick breads - things like muffins and pound-cakes, soda-leavened with a dense crumb - will also fare okay. For example, I've had the power go out halfway through a 30-40 minute baking time on muffins, and just let them sit in the still-hot oven for the rest of the time plus an extra 5-10 minutes, and they came out okay. Not perfect, but I certainly wouldn't complain. If on the other hand you have a long power outage, especially early on in baking, you might be out of luck. If the leavening is spent before it cooks enough to set up some structure, it'll collapse on you.
If the outages are really short, on the order of 5 minutes, I wouldn't worry about much of anything at all as long as the baking time is longer. The oven already cycles power on and off to maintain temperature; with an outage that short it won't have time to drop before it gets a change to recover.
It also helps if your oven is good - better ovens hold their temperature better, releasing less heat to the surroundings, so it'll take longer when the power goes out for them to drop to a too-low temperature.
Finally, I would encourage you to experiment a bit. If you don't mind if 1 in 4 times something comes out a bit messed up but still quite edible, just go for it. And having things come out less than perfect will help give you an idea how much you can get away with, so you don't spend all your time avoiding things that you actually could have made!