I used to date a fishing guide up here in the NW, so we were up to our eyeballs in salmon. Sigh. Just TRY and deal with 40-100lbs of salmon a week. After we broke up I refused to eat it at all for 4 or 5 years. Even now... it's hard for me to actually BUY salmon. Below are my favorite ways we dealt with salmon.
((Always always always skinned, boned, and blood vein removed))
Typically:
Fillet: Olive oil, salt, pepper, seared for about 2 minutes or less per side (either in a smoking saute pan or under the broiler or on the grill - if on the grill then it marinates in the olive oil first). Sometimes I'll sprinkle on Roma herbs (italian herbs minus the rosemary), Tuscan herbs, or Herbs de Provence. Sometimes I'll mince up garlic in the olive oil.
Braised in ginger garlic cream sauce. Infuse butter with a couple of inches of ginger sliced and a few cloves of garlic, mashed in a deep sided sautee pan. Strain out ginger and garlic and return infused butter to pan. Roux it with a little flour. Add cream and stir until it reduces to a thick sauce. On the stove just put salmon in and allow it to simmer for about 30min... over grill make a foil pouch slightly open so smoke can add flavor and simmer for about 15-30 minutes)). Fav Variations include adding sweet onion &/or cillantro to the ginger garlic cream sauce
Salmon patties. Used crab cake mix but with salmon (salmon cake mix isn't half as good as crab cake mix).
Tempura / Fish'n'chips
Smoked with apple cider and cognac and spices
Cold smoked : lox
Poached and wrapped around a giant sea scallop
Lox on quiche with creme fraiche
Sashimi